2 ounces French aperitif wine, such as Lillet Jean Reserve or Lillet Blanc
2 ounces fresh ruby red grapefruit juice
1 1/2 ounces grapefruit vodka
Grapefruit peel, for garnish
Steps:
For the syrup: Combine the honey and 1/2 cup water in a small saucepan over medium heat and stir until combined. Remove and cool.
For the vesper: Combine the aperitif, grapefruit juice, vodka and syrup to taste in a cocktail shaker with ice. Shake well and strain into a chilled martini glass. Garnish with grapefruit peel.
2 cups freshly squeezed pink grapefruit juice (2 to 3 grapefruit)
1/2 cup elderflower liqueur, such as St-Germain
1/4 cup Campari
Simple syrup (see Cook's Note)
One 750-milliliter bottle sparkling wine, chilled
Steps:
Combine the grapefruit juice, elderflower liqueur, Campari, and simple syrup to taste in a pitcher.
Fill 4 wine glasses with ice cubes, add some of the grapefruit mixture, and top off each glass with sparkling wine. Serve immediately.
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