Lux Rosea

Written By Daniel Zajic

LUX ROSEA

  • 1½ oz. / 45 ml. dry gin

  • ¾ oz. / 22.5 ml. Lillet Blanc

  • ½ oz. / 15 ml. dry vermouth

  • ¼ oz. / 7.5 ml. Yellow Chartreuse

  • 1 barspoon maraschino liqueur

  • 2 dashes Peychaud’s bitters

  • grapefruit peel oil

METHOD
add all ingredients to mixing glass / stir with ice until chilled / strain into a glass over a BFC or clear ice sphere / express grapefruit peel oil over surface / garnish with grapefruit twist

ABOUT
This one was created by Morten Krag (@thecocktail.blog). This sipper is perfect for gin lovers. You get herbal complexity from the Chartreuse, and also martini notes from the vermouth and fortified wine. A little maraschino is the right amount to balance. Cheers y’all!

Daniel Zajic
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