Grapefruit’s sharp/sweet flavour profile packs a unique citrus hit, so no wonder they’re a popular juice with mixologists. Standard yellow grapefruits are a solid choice for cocktails that need extra acidity, while ruby-fleshed fruits are sweeter (so, less need to add sugar) and lend an inviting rosy hue to drinks.
An accidental hybrid of a pomelo and sweet orange, it’s actually a relative newcomer to the fruit kingdom, having only been discovered in Barbados in the mid-1700s. While lemon and lime are citrus bar staples, grapefruit brings with it a fragrant bitterness that can’t be replicated with other fruits.
We’ve posted some of our favourite grapefruit-based cocktails in a previous blog – here are a few more to add to your must-try list!
Blinker
A near-neighbour to the classic Whiskey Sour, this elegant drink pairs rye whiskey with grapefruit juice (yellow for acidity) and grenadine for a fragrant sweetener. Simply shake with ice and strain into a coupe before garnishing with a twist of grapefruit.
Grapefruit Collins
Purists might argue that the addition of egg white to this cocktail makes it a fizz rather than a straight-up Collins but we won’t quibble. Shake whisky (scotch) with about the same quantity of grapefruit juice, a squeeze of lemon, a splash of sugar syrup and an egg white till foamy. Strain over ice in a Collins glass and top with soda water.
Ruby
This fragrant and fruity cocktail also uses egg white to create a foamy head, but this time with a vodka base. Shake a generous measure of vodka with about half a measure each of elderflower liqueur, pink grapefruit juice and lemon juice, together with a splash of Aperol or Luxardo and an egg white. Serve in a coupe with a twist.
Shifting Sands
A pleasing highball that’s a cross between a Hemingway Daiquiri and a Paloma or Pink Grapefruit Margarita. It playfully blends equal quantities of dry gin and grapefruit juice with a splash of maraschino liqueur (hat-tip to Ernest) and a dash of lemon juice. Shake with ice and serve on the rocks in a Collins glass, topped with soda water.
Greyhound
Immortalised by bartender Harry Craddock in his seminal 1930 Savoy Cocktail Book, this is just about as simple as cocktails get. The original recipe combines equal quantities of gin (although vodka is more commonly used today) and grapefruit juice, shaken till chilled and served over ice in a rocks glass.
