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La Puesta del Sol

2 oz. Primitivo Quiles Vermouth Rojo
1 oz. fresh, ruby-red grapefruit juice
Tonic water
Angostura bitters
A fat slice of grapefruit peel, with as much of the white pith removed as possible


Pack a large wineglass with chipped or pebbled ice. Add vermouth and grapefruit juice. Stir gently. Top with tonic water. Hit with a couple dashes of bitters. Twist the grapefruit peel over the drink to express its oils, then drop the twist into the drink.

Source: cooking.nytimes.com