Ruby Grapefruits are cool at the best of times but make it into a liqueur and you’ll be wondering how you lived with it.
The French call it Pamplemousse, while bartenders often refer to it affectionately as ‘mousse juice’ and it sits aside St Germain and fresh Ginger in the realms of ‘bartenders ketchup’ (an ingredient that can reliably improve just about any cocktail).
Made from ripe, ruby grapefruit, this liqueur is not only juicy and fruity but also easily strikes a great balance between tart and sweet. It’s tasty with just a bit of ice and soda, but even tastier when you mix it into cocktails.
Use 1oz of the liqueur with 1.5oz Bourbon and 0.5oz Honey Syrup in a Brown Derby or in a Sunset Strip, which mixes 1.5oz Bourbon, 1oz Aperol and 1oz Ruby Grapefruit Liqueur.
Ruby Grapefruit Liqueur
- 4 organic Ruby Red grapefruits
- 750 ml vodka
- ¼ cup (50 g) granulated white sugar
Zest and juice the grapefruits. Add the juice and the sugar to a saucepan over medium heat until the sugar is dissolved. Add the grapefruit syrup and the grapefruit zest to a bottle of Vodka. Keep in a cool, dark place for two weeks then strain out the grapefruit zest. Allow to age for at least a further two weeks before use.