This cocktail is so juicy and fresh that it makes raw grapefruit look like an imposter. A low-ABV variation on a Paloma, this afternoon sipper opts out of using tequila all together. Instead, the drink goes all-in on the grapefruit, layering fresh grapefruit juice with a grapefruit oleo saccharum syrup, grapefruit soda and grapefruit beer (we like Sixpoint Rad or Stiegl Radler). Like an Everlasting Gobstopper dissolving on your tongue, you can taste each different expression of the citrus fruit as the cocktail unfolds on your palate. It’s a bright and tangy explosion, perfect for cooling down on a balmy summer day.
Fresh Grapefruit Juice
0.75 oz Fresh Grapefruit Juice
0.75 oz Fresh lime juice
0.75 oz Grapefruit Syrup
3 oz Squirt Soda
3 oz Grapefruit Beer
- Add all ingredients, save for the garnish, to a highball with cubed ice.
- Stir and garnish with a grapefruit wedge.
Grapefruit Oleo Saccharum
1 Ruby Red Grapefruit
2 cups white sugar
1 Cup boiling water
- Peel the zest from the grapefruit in wide, fat swaths using a vegetable peeler (or Y-peeler if you have one), leaving the white pith behind. Place the peels in a large mixing bowl.
- Pour the sugar on top of the grapefruit zest and stir to cover.
- Cover the bowl in plastic wrap and let the mixture sit for at least 3 hours in the refrigerator. The longer the peels steep, the more the flavor will intensify. A 24-hour steep time is optimum.
- After steeping, add the boiling water to the bowl and stir until the sugar completely dissolves. Strain the syrup through a fine sieve while hot to remove the peels. Bottle.
- The finished grapefruit oleo saccharum will keep for at least a month if stored in the fridge.