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Scott Phillips

Servings: 1

This festive cocktail, from the chief mixologist at The Drawing Room in Chicago, is named after Alexandre Marnier-Lapostolle, the creator of Grand Marnier in 1880.


  • 1 fl. oz. (2 Tbs.) Noilly Pratt Dry Vermouth
  • 3/4 fl. oz. (1-1/2 Tbs.) Grand Marnier
  • 3/4 fl. oz. (1-1/2 Tbs.) fresh lemon juice (squeezed and strained to remove pulp and seeds)
  • 1/4 fl. oz. (1/2 Tbs.) simple syrup
  • 3  fl. oz. rose cava
  • 3 drops bitters, preferably Peychaud’s


  • Combine the vermouth, Grand Marnier, lemon juice, and simple syrup in a mixing glass. Add ice and shake well for 10 seconds to chill and dilute. Fill a Champagne flute one-third full with rose cava. Slowly pour the cocktail into the flute, being careful not to make the cava’s bubbles overflow. Add the bitters to the top of the drink and serve.


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