Winter is prime time for grapefruit. Good for breakfast, it’s even better added to cocktails.
From a bourbon and honey L.A. classic to contemporary riffs on the Negroni, these 10 recipes will send you stocking up on the sweet-tart fruit.
Like whiskey and lemon, beer and a shot and Batman and Robin, lime and tequila is one of history’s great working partnerships. Add agave nectar in to the mix and you’ve got a great Margarita. Add grapefruit, mint and and some bubbles, though, and you’ve got the Antiguo Citrus Mint Squeeze, an immensely drinkable, refreshing winter cocktail.
This drink is quite possibly the most exciting thing to happen to banking since, well, ever.
Braced by a crisp vodka backbone, the Banker’s Lunch nods to the dinnertime Martini with its half-ounce of dry vermouth, but ultimately circles back to breakfast with the inclusion of orange and grapefruit juice. Stir one up and enjoy any time of day.
Mmm, the Negroni. The tart, illuminating classic was originally created for Count Camillo Negroni in the years between the two World Wars, and was itself a boozier spin on the Italian count’s regular order: The Americano.
The addition of grapefruit is another welcome twist on the original.
The botanicals in gin and cucumber always make for a refreshing pairing, and this recipe builds this into a tall, easy drinker with the addition of sweet agave, tart lime and, of course, grapefruit. As visually stunning as it is fun to sip, this would be an excellent pre-batched option for your next dinner dinner party.
The Moscow Mule is so tasty that it’s directly credited with helping to popularize vodka in this country. It’s been riffed on endlessly, and this stunning spin takes several steps away from the original, utilizing Brugal Extra Dry rum for the base, and adding agave nectar and rosemary. The most striking addition, though, is the roasted grapefruit, which provides a tart counterpoint to the agave and ginger beer, which lends a hint of spice. Make a big batch and serve it in a punch bowl. Your friends will thank you.
The Gamberi is yet another twist on the Negroni. This drink, however, takes its cues from the world of tiki. The usual gin is substituted for an aromatic Jamaican spiced rum—such as Smith & Cross—and forgoes the expected sweet vermouth for a mint syrup, which provides a refreshing counterbalance to the drink’s spicy, tart notes. Build the whole thing in a highball glass and get creative with your ice. It works just as well mellowing slowly over a big cube as it does poured over crushed ice and enjoyed through a straw.
Fernet, the spicy Italian digestif, has been enjoying a resurgence lately—not just a straight sipper, but a clever cocktail ingredient.
In this recipe, it’s mixed with rye, then sweetened with an ounce of Grand Marnier. Grapefruit juice brightens the entire affair, which is stirred, and then lengthened and lightened with a club soda spritz.
Created by star bartender Joaquín Simó, this curious take on a classic Whiskey Sour takes some liberties—but trust us, this is a good thing. Kilbeggan, an Irish whiskey, forms the base of this drink, to which simple syrup and lemon are added, along with dry vermouth and grapefruit juice.The engaging mixture is given a stiff shake, then served over rocks in a Collins glass, with a bit of soda to finish top off. It’s definitely a secret worth sharing.
Mixing your cocktail