In my playful pursuit of cocktail recipes, I’m making things up out of my liquor cabinet, and sometimes, you just have to pick a place to start. Tonight, that was Fresca. I’m really fond of grapefruit (and citrus in general) so I also have a grapefruit liqueur, Pamplemousse Rose. Which is like syrup, but has a lovely grapefruit nutty flavor. Looking at those two, I knew I’d need something to take the edges off all that sweet. Also, playing with the flavor, which meant gin seemed the right choice, with it’s botanicals and resinous juniper. The only bitters I currently have on hand is Peychaud’s, which actually works well with that nutty aftertaste of the Pamplemousse Rose.
So, there you have it. Sweet, yes, but with complex grapefruit and floral notes. It’s a very summery drink served over ice on a stormy evening.
- 1 Ounce grapefruit liqueur
- 1 ounce gin
- 3-5 dashes Peychaud’s Bitters
Stir with ice cubes. Pour into the glass:
- 8 oz Fresca
Sip. Enjoy the rain falling.
Also! I had some wonderful suggestions for the name of the last cocktail. I was really tempted by Black Snapdragon, but it turns out there is a Snapdragon cocktail already. The other one that tickled me and I’ve adopted it, was Soulless Briar.
The name of this one comes from the color, and the gin. Gin, coming from Juniper, which also influenced Ginevre and Jennifer… so, Jenny.
Oh… if you look closely, there’s a Toast!