City of Rosés

Name: City of Rosés
Yield: 1 drink
Ingredients: 4 ounces rosé wine, preferably rosé of gamay, chilled; 1 ounce Cynar artichoke liqueur; 1 ounce Dolin blanc vermouth; Strip of lemon peel

Recipe from Jackrabbit at the Duniway

Adapted by Florence Fabricant

City of Rosés — Forrest Aguar and Michelle Norris for The New York Times

Rating: 4(26)
Comments: Read comments

This drink, from Jackrabbit at the Duniway restaurant in Portland, Ore., calls for an assertive rosé as its base, and rightly so: The combination of ingredients tilts the drink toward serious cocktail territory. The rosé defines it, and the herbal notes contributed by the other sprits give it character. Serve it on the rocks if you prefer. (The name is a play on City of Roses, as Portland is sometimes known; the wine the restaurant uses is from Division Winemaking Company, in the city.) —Florence Fabricant

Featured in: Rosé Makes a Peachy Base for Summer Cocktails

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