This retro highball was first served at The Playboy Club in San Francisco. Tart, and practically begging to be topped with a little prosecco, it drinks like a more complex, after-hours mimosa.
- 1 1/4 ounces vodka
- 1 ounce orange juice
- 1 ounce lemon juice
- 1 teaspoon sugar
- 1/4 ounce grenadine
- 1/4 ounce Cointreau
Garnish: 1/2 slice orange and a maraschino cherry
- Combine all ingredients, except Cointreau, in a shaking tin with ice. Shake well until chilled.
- Strain into a pre-chilled Collins glass.
- Add coarsely cracked ice to fill glass 1/2 inch from the top.
- Add Cointreau to float on top, garnish with 1/2 an orange slice and a cherry.