Sous le Soleil

By Rosie Schaap

Sous le Soleil
Aya Brackett for The New York Times. Food stylist: Kayoko Akabori
Rating
4(48)
Comments
Read comments

A homage to my mom, who loved the song of a similar name by Godard’s muse Anna Karina.

Featured in: The Battle of Ivrea

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

  • 1grapefruit segment
  • 3dashes Fee Brothers Grapefruit Bitters
  • ½ounces Morris Kitchen Preserved Lemon Syrup
  • 2ounces Lillet Blanc
  • 1ounce cognac
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

83 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 0 grams protein; 2 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    In a mixing glass, muddle the grapefruit with the bitters.

  2. Step 2

    Fill with ice, add the other ingredients and shake vigorously.

  3. Step 3

    Strain into a chilled coupe

  4. Step 4

    Garnish with a grapefruit twist

Ratings

4 out of 5
48 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Kathie

You can substitute gin for the cognac. I sometimes also add elderflower liqueur instead of lemon syrup, and then add lemon juice. I also like to add 1 oz of grapefruit juice per drink rather than muddling. I have made it a number of ways. The Lillet blanc makes it special.

MarySo

There are a few Morris Kitchen products. Which is this recipe using?

Kathie

You can substitute gin for the cognac. I sometimes also add elderflower liqueur instead of lemon syrup, and then add lemon juice. I also like to add 1 oz of grapefruit juice per drink rather than muddling. I have made it a number of ways. The Lillet blanc makes it special.

Betsy

I just made the drink with both these substitutions and the result is excellent even if different from the original. If you like Lillet blanc and gin, I adapt Rosie Schapp's Corpse Reviver No. 28 (on NYT Cooking) using Bar Hill Gin (nice honey notes) and Zirbenz pine liqueur for the rinse. Also special.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.