This sophisticated, effervescent cocktail is tailor made for serving with seafood. Pastis is an anise-flavoured liqueur with herbaceous undertones. Originating from France, it’s typically diluted with water and served as an aperitif, but it’s also delightfully crisp when paired with fresh sage, tangy citrus and a splash of bubbly.
- Prep time 10 minutes
- Total time 10 minutes
- Portion size 1 serving
Ingredients
Method
Using vegetable peeler or paring knife, cut 1/2-inch thick strip of zest from top to bottom of grapefruit. Set zest aside. Halve and juice grapefruit to make 1/4 cup.
In cocktail shaker, combine grapefruit juice, pastis, 2 of the sage leaves and the ice cubes; cover and shake vigorously. Strain into champagne flute.
Top with sparkling wine; garnish with remaining sage. Pinch ends of grapefruit zest and twist over drink to release oil; place zest in glass.
Nutritional facts Per serving
- Sodium 8 mg
- Sugars 7 g
- Calories 153
- Potassium 186
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 7 g
%RDI
- Iron 3
- Folate 3
- Calcium 2
- Vitamin A 3
- Vitamin C 38
