La Puesta del Sol

By Rosie Schaap

La Puesta del Sol
Davide Luciano for The New York Times. Food stylist: Claudia Ficca. Prop stylist: Gozde Eker.
Total Time
2 minutes
Rating
5(25)
Notes
Read community notes

I created this vermouth-forward recipe in my Brooklyn kitchen, but it transports me to a terrace in Spain at sunset. This combination of an especially lovely Spanish vermouth, fresh grapefruit juice, tonic, and bitters has become a fast favorite — and I've yet to serve it to anyone who doesn't love it, too. You could serve it in a highball, or a double old fashioned glass, but I like it best in a large wineglass, which makes it even more festive.

Featured in: Starring Vermouth

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Ingredients

Yield:1 cocktail
  • 2oz. Primitivo Quiles Vermouth Rojo
  • 1oz. fresh, ruby-red grapefruit juice
  • Tonic water
  • Angostura bitters
  • A fat slice of grapefruit peel, with as much of the white pith removed as possible
Ingredient Substitution Guide

Preparation

  1. Step 1

    Pack a large wineglass with chipped or pebbled ice. Add vermouth and grapefruit juice. Stir gently. Top with tonic water. Hit with a couple dashes of bitters. Twist the grapefruit peel over the drink to express its oils, then drop the twist into the drink.

Ratings

5 out of 5
25 user ratings
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Cooking Notes

Jessica

Fast, refreshing and delicious - the perfect summer drink. I moved it from Spain to Italy by using Carpano Antica vermouth (and cheated by using bottled ruby-red grapefruit juice), and it was still great.

Jessica

Fast, refreshing and delicious - the perfect summer drink. I moved it from Spain to Italy by using Carpano Antica vermouth (and cheated by using bottled ruby-red grapefruit juice), and it was still great.

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