The Grand Street

Adapted from Death & Co.
2 oz Gin
12 oz Sweet vermouth, Carpano Punt e Mes
14 oz Cynar
14 oz Maraschino Liqueur, Luxardo
1 twst Grapefruit peel (as garnish)
Combine all liquid ingredients in an ice-filled mixing glass. Stir vigorously for about 15 to 20 seconds. Strain into cocktail glass. Rub the outside of the grapefruit peel (i.e. not the pith side) around the rim of the glass before garnishing drink with it.
From other users
  • Also try subbing Campari for cynar
  • Good drink. Very much like a Negroni, but different undertones. Worth adding to the repertoire. Made with Beefeater. — ☆☆☆☆
  • Subbed a couple drops Regan's for the grapefruit zest. Bitter and a bit metallic, but more in an intriguing than off-putting way. — ☆☆☆☆
  • Love the Cynar in this.. — ☆☆☆
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<br />I love gin drinks, and

<br />I love gin drinks, and The Grand Street is close to the top of my gin-cocktail favorites. Delicious, full of flavors, and easy to drink. I used an earthy gin (literally)--St George Terroir Gin. Among its many botonicals are Douglas fir (no kidding!), orris root, fennel, and CA bay laurel. This is a robust gin, but it mixes well with most gin-based cocktails without overwhelming the other ingredients. I highly recommend this cocktail, and I also recommend this gin to gin lovers.


The Death & Co. book calls

The Death & Co. book calls for the grapefruit peel to be muddled in the mixing glass, which I highly recommend.