My Girlfriend In Tacoma: The Perfect Summer Cocktail

My Girlfriend In Tacoma: The Perfect Summer Cocktail

Going out to eat is endlessly enjoyable—and not just because someone else does the dishes. I love going out because I am inspired by what other people make. I riff off the Cha Ca La Vong at Stateside. I add fried herbs á la the french fries at Harry’s Fine Foods to so many dishes. I recreate a carrot tartine I once had at Oddfellows weekly.

However, the greatest inspiration of the past year was not a dish—it was a drink. My Girlfriend In Tacoma. One drink with barely three ingredients from L’Oursin—an effortlessly hip, pricey as all get-out, brass-lined French restaurant on the edge of the Central District here in Seattle. This drink is deliciously complex in flavor, yet surprisingly simple to recreate with a minimally stocked home bar. It’s the best of all worlds—and especially ideal for summer imbibing. 

Say Hello To Your New Go-To Summer Cocktail: My Girlfriend In Tacoma

Bitter amaro and bright rosé play off each other splendidly here. The key is this: feel free to play a little when it comes to proportions. Like it more bitter, add a little more amaro. Like it a little fruitier, add more rosé. Customizable drinks are the best kind of drinks. 

Time: Five minutes or so
Serves: Two cocktails

  • 3 ounces amaro (we used Montenegro)
  • 3 ounces rosé (we used rosé from the south of France)
  • 1 grapefruit
  • Plenty o’ ice
  • 1. Combine amaro and rosé in a large glass over ice.
    The bigger the cubes the better, so you won’t dilute the drink too much.

    2. Stir with a long spoon until very, very cold.

    3. Pour over fresh ice in your glass of choice.

    4. Garnish with a grapefruit twist.

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    Um, excuse me?

    Does it matter what kind of amaro I use?
    Not at all! I like to go with Montenegro because it’s fairly middle-of-the-road when it comes to the balance of sweet and bitter. I like to think of amaro as a spectrum—sweet like candy (Meletti) to dark, thick dirt-water (Fernet Branca). You could use any amaro on the spectrum, but its level of bitterness to sweetness will change the taste of the drink.

    How about rosé?
    Nope! I prefer rosé with brighter acidity in this cocktail to cut through the syrupy texture of the Amaro. When making it at home, I usually use something from the south of France because it’s one of the cheapest categories that still tastes great.

    Where are those cute cocktail glasses from?
    Ikea! These are my go-to hosting glasses because they are sturdy, which means they hard to break, but also inexpensive, so I don’t care if they do break. They are perfect for cocktails, wine, or water.

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