The weather has been just gorgeous in San Diego recently. I know this may seem like a given, but we have had plenty of (much-needed) rainy days this year, and sunshine has been sporadic. When the warm winds move in and the sky is crisp and clear, I shake up a chilled glass of Grapefruit Chile Spritz.
Rain or shine, there is still a plethora of vibrant citrus fruit available at the markets, including many varieties of grapefruit. This cocktail features a unique grapefruit called Oro Blanco, one of the sweeter varietals. Start with a cocktail shaker, a few slices of Fresno chile and a muddler. Pound away at the red chiles to release fragrant, fiery oils. Next, add freshly squeezed grapefruit juice, honey syrup, blanc vermouth and elderflower liqueur. Shake until chilled, then top off with fizzy soda water. The finished cocktail is bright and refreshing with just a hint of red pepper heat. Continue reading for the recipe.
The Oro Blanco grapefruit is actually a cross between a white grapefruit and pomelo. It’s not as bitter as some of its grapefruit brethren. If you can’t find Oro Blanco grapefruits, you can use a more common ruby red grapefruit or white grapefruit. You may need to add more honey syrup to balance the bitterness.
- 2 slices fresno chile (or jalapeno)
- 1 1/2 ounces vodka
- 1 1/2 ounces freshly squeezed grapefruit juice (I used Oro Blanco grapefruits here)
- 1/4 ounce honey syrup*, plus more to taste
- 1/2 ounce blanc vermouth
- 1/4 ounce St. Germain elderflower liqueur
- 3 ounces chilled soda water
- 1 strip grapefruit zest, for garnish
- Muddle chile slices in a cocktail shaker, then add vodka, grapefruit juice, honey syrup, vermouth, elderflower liqueur and ice. Shake until well chilled. Taste for sweetness and add more honey syrup as needed.*
- Strain cocktail into a tumbler filled with ice. Top off with soda water and garnish with grapefruit zest.
Check out some other grapefruit recipes on Kitchen Konfidence: