CHEFS' RECIPES
Tetsuya Wakuda: Pompeltini

Tetsuya Wakuda: Pompeltini

Serves 1



¼   ruby grapefruit, peeled, coarsely chopped
45 ml   Tanqueray No Ten gin
10 ml   Lillet Blanc (see note)


1 Place ingredients in a cocktail shaker, fill with ice, cover with a Boston glass, shake until icy cold (8-10 seconds). Strain through a fine strainer into a chilled cocktail glass and serve.

Note Lillet Blanc is a white wine-based apéritif available from select liquor stores.


Tetsuya’s snack suggestion Raw scampi tails in salt water with lemon-infused extra-virgin olive oil.


RECIPE Tetsuya Wakuda & Byron Woolfrey PHOTOGRAPHY Chris Chen STYLING Geraldine Munoz

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