LIBATION STATION Frespañol Paloma RECIPE BY KYLE PATTERSON, BAR MANAGER AT CENTRAL BAR + RESTAURANT PHOTO BY JACKIE PHAIROW RECIPE: • 1.5 oz Mezcal (I Prefer Del Maguey Chichicapa) • 1 oz Fresh Squeezed Grapefruit Juice •.75 oz Grapefruit infused Lillet Blanc •.25 oz Agave Nectar • Shake and Strain into a Highball Glass with a Salted Rim • Top with Grapefruit La Croix • Garnish with a Grapefruit Wedge Grapefruit Infused Lillet Recipe: Peel 1 whole Grapefruit and put into a large closable container. Add 1 bottle of Lillet Blanc, seal container, and put in the refrigerator to chill for 24 hours. Pour Infusion back into Lillet Bottle, straining out grapefruit peels, and use for up to 2 weeks (keep refrigerated).
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