Patty brought home some grapefruit last night and basically said, “make me a cocktail.” I know, it sounds abusive and demanding but I live for these kind of moments. We rarely have grapefruit lying around so it’s always a great opportunity to spin up a few of my favorite grapefruit cocktails.
Of course, we started with a bohemian—a personal classic fav of mine made with gin, grapefruit and elderflower. Then I jumped to something I’ve never actually tried at home, a grapefruit margarita. But don’t you mean a Paloma, Shawn? No, I’m talking about using grapefruit juice as the sole source of citrus in a margarita. Palomas are great, but I didn’t want to mess around with extra lime juice or soda water (which I didn’t have on hand anyway).
My grapefruit margaritas are made with reposado tequila, freshly squeezed grapefruit juice, simple syrup, and triple sec. They’re real, simple, and a refreshing twist on the classic marg. A lot of critics may think a grapefruit-based cocktail is bitter. Well, you’re right, however paired with simple syrup and triple sec, that bitterness fades into irresistible flavor.Print
- 2 ounces reposado tequila (silver will do)
- 3/4 ounces simple syrup
- 3/4 ounces fresh grapefruit juice (buy 2 grapefruits for a batch of 4-6)
- 1/2 ounce Cointreau or triple sec
- Combine all ingredients in a cocktail shaker with ice. Shake vigorously for 10 seconds and pour into a Double Old-Fashioned glass with a salted rim.
- Garnish with a grapefruit wedge.
Rub the rim of your glass with a grapefruit wedge to adhere the salt.