Sous le Soleil

• 1 grapefruit segment
• 3 dashes Fee Brothers Grapefruit Bitters
• 1/2 ounces Morris Kitchen Preserved Lemon Syrup
• 2 ounces Lillet Blanc
• 1 ounce cognac

1. In a mixing glass, muddle the grapefruit with the bitters.
2. Fill with ice, add the other ingredients and shake vigorously.
3. Strain into a chilled coupe
4. Garnish with a grapefruit twist

segment, dashes, morris kitchen, lillet, cognac

Taken from cooking.nytimes.com/recipes/12454 (may not work)