|½||fl oz||Four Roses Bourbon|
|¼||fl oz||Vanilla Syrup|
|¼||fl oz||Grapefruit Juice|
Put all ingredients (except wine) in a tin and shake lightly. Strain into a wine glass or coupe, top with Sauvignon Blanc and mix lightly. Garnish with a grapefruit peel expressed and set across the top of the cocktail.
Vanilla Bean Syrup:
4.5 cups Sugar
3 cups Water
1 Vanilla Bean, split and scraped
Heat water and sugar to just below a simmer. Remove from heat and transfer to a cambro or another large Tupperware-style container. Allow infusing for 3-4 days before straining. When desired intensity is reached, strain through cheesecloth and a fine strainer.