There is also an unusual ingredient known as Combier Pamplemousse Rose Liqueur. This is made from the juice and peel of grapefruit steeped in cognac--and it's lovely. I knocked it off with the peel of one grapefruit and one ounce of its juice infused into 2 oz. of vodka and one oz. of cognac for about twelve hours. A lovely taste and very brilliant, but I only made enough for two drinks.
- 2 oz. pisco (Capel used)
- 3/4 oz. Dolin dry vermouth
- 1/2 oz. Combier Pamplemousse Rose Liqueur (homemade used: see above)
- 1/2 oz. oz. St-Germain
- 1/4 oz. falernum (homemade used)
- 1 grapefruit twist garnish
Combine liquid ingredients in a mixing glass full of ice. Stir and strain into a chilled cocktail glass. Twist the grapefruit peel over the glass and drop it in.
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