The Red Leopard

The Red Leopard

1 ounce fresh lemon juice

1/4 ounce simple syrup

1/4 ounce fresh grapefruit juice

4 mint leaves

3/4 ounce Dubonnet Rouge

1 1/4 ounces green apple liqueur

1 orange twist, for garnish

Muddle the mint leaves in the fruit juices and simple syrup. Add the Dubonnet and liqueur, and shake and strain. Add the garnish.

Adapted from a recipe by Nick Gallegos, Fontana Bar, Las Vegas. Second prize in the Dubonnet Cocktail Challenge, 2003.