The Arinato

"People think stirred drinks are heavy," Ivy Mix says, but this cocktail tastes light and crisp. Chartreuse and Lillet Blonde—a citrusy fortified wine—provide bright flavors, while a grapefruit twist keeps each sip lively and fresh.
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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 1 serving
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1 1/2 ounces mezcal, preferably Ilegal brand

3/4 ounce Lillet Blonde

1/2 ounce dry vermouth, preferably Dolin brand

1/4 ounce yellow Chartreuse

1/2 teaspoon maraschino liqueur

3 dashes Peychaud's bitters

Ice cubes

1 giant ice cube, for serving

1 grapefruit


  1. Into a cocktail pitcher, add mezcal, Lillet Blonde, vermouth, Chartreuse, and maraschino liqueur. Fill pitcher with ice, and stir to combine and dilute the cocktail, 20 seconds. Add 3 dashes of bitters, and stir until pink color is evenly distributed.
  2. Into a chilled rocks glass, add 1 large ice cube. Strain cocktail into the glass. Peel a 4-inch strip of grapefruit peel; bend it lengthwise over the glass to spritz the surface with citrus oil. Rub the outside of the peel around the rim of the glass. Submerge ¾ of the grapefruit twist in the cocktail and serve immediately.
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