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Food for Thought

1 oz Aquavit
1 oz Gin, North Shore #6
3⁄4 oz Aromatized wine, Lillet Rouge (Infused - see note)
1⁄4 oz Jasmine Liqueur, Fruit Lab Theia
1⁄4 oz Maraschino Liqueur, Luxardo
Instructions

Stir. Serve up in a cocktail glass. Garnished with a cherry dropped in the glass.

Notes

To make the Lillet infusion, take 12 oz Lillet, 12 oz Aperol and 4 oz Averna and steep the peels of 4 oranges and one grapefruit for 48 hours. Strain and chill.

Cocktail summary
Posted by Ted K on
Created by
Ted Kilgore, Taste, St. Louis, Mo
Year
2011
Is the
author's original creation
Curator
Not yet rated
User rating
5 stars
(1 rating)
Yields Drink

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Comments
Zachary Pearson commented on 1/10/2012:

Curated slightly - changed Sweet Vermouth to homemade (can you give us an idea of what base you start with and how you infuse it?), corrected spelling of Jasmine liqueur - is this Fruit Lab's Theia?

Ted K commented on 1/10/2012:

The vermouth is a infusion of 12oz Lillet Rouge 12 oz of Aperol 4oz Averna steeped with the zest of 4 oranges and one grapfruit for 48 hours. It is the Theia