| Rosy Dawn
Audrey Saunders, Bemelmans Bar at
the Carlyle Hotel.
5 red grapes
3⁄4 ounce fresh lemon juice
3⁄4 ounce simple syrup (see note)
1 ounce Tanqueray No. 10 gin
1⁄2 ounce Bacardi Limón
1⁄2 ounce Brizard apricot liqueur
Put the grapes in a mixing glass, muddle, and tip into
the bottom of a daiquiri glass. Put the remaining
ingredients in a mixing glass, add ice, and shake
well. Strain into the daiquiri glass, and top with a
few ice cubes.
Photograph by Lendon Flanagan.