Shaken · Coupe
GarnishA few drops of Peychaud's bitters
Shaken · Coupe
Jelani Johnson, Clover Club, Brooklyn
Bliss Point cocktail recipe
What goes in it
- 1.5 oz
- 0.5 ozGrapefruit juice
Fresh juice · Recipe below ↓
- 0.5 ozLimoncello
- 0.5 ozLime juice
Fresh juice · Recipe below ↓
- 0.25 ozGinger syrup (2:1)
House prep · Recipe below ↓
- 0.25 ozEgg white
Method · Shaken
- 1Dry shake everything, then shake again with ice.
- 2Strain into a chilled coupe and dot the foam with a few drops of Peychaud's bitters.
- Glass
- Coupe
- Ice
- Up
- Garnish
- A few drops of Peychaud's bitters
Prep ahead
Fresh juice
Grapefruit Juice
- Yield
- About 6 oz per grapefruit
- Keeps
- 2 to 3 days
- Storage
- Refrigerated
Ingredients
- Fresh grapefruit
Method
- 1Juice and fine strain. Store in the refrigerator.
Fresh juice
Lime Juice
- Yield
- About 1 oz per lime
- Keeps
- 1 day
- Storage
- Refrigerated
Ingredients
- Fresh limes
Method
- 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Ginger Syrup (2:1)
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 1 partfresh ginger juice
- 2 partswhite sugar
Method
- 1Stir together over very low heat until incorporated.
About the Bliss Point
Bliss Point is a sour made with pineapple rum, grapefruit juice and limoncello, created by Jelani Johnson at Clover Club.
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