The Ballerina Wine Cocktail

• 1 ozsweet vermouth (such as Cocchi Torino)
• 2 barspoonsgrapefruit-rosemary oleo
• 4 ozdry rosé
• 2 dashesPeychaud’s bitters
•  ½ oz. soda water

Preparation

1. 1.

   In a wine glass with ice, add the first four ingredients. Stir and top with soda, then garnish.

2. 2.

   Grapefruit-Rosemary Oleo: In a bowl combine the zest peeled from 2 pink grapefruits, ½ cup of sugar and 6 rosemary sprigs. Toss mixture together, then cover and let sit at room temperature for two nights. The sugar will dissolve as it pulls the moisture from the grapefruit peels, creating a vibrantly flavored syrup. Strain out the liquid to bottle for use within one week.