Sometimes a drink is so delicious that it gets passed around the table—you have to taste this—and then everyone orders one (or two). The Pamplemousse at Beretta on San Francisco's Valencia Street is one of those drinks: bright, tart, as refreshing as the fresh grapefruit juice it's made with.
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We're always a bit wary of elderflower liqueur, but it doesn't take over in this supremely balanced and fresh-tasting gin cocktail, a signature brunch drink at Beretta in San Francisco.
A few dashes of grapefruit bitters can put a so-so sparkling wine cocktail into fabulous territory or turn a limp Paloma or Gin & Tonic into a bright and balanced thing of beauty. But even though grapefruit bitters have been called for in cocktail recipes since the 1860s, many liquor stores don't carry them. DIY to the rescue!
Grapefruit bitters do double duty, giving a cocktail a little citrus lift along with the bitterness. These bitters go especially well with effervescent drinks or tequila and gin cocktails.
This is one of our favorite cocktails from The Trilby. Fresh grapefruit juice balances the fruity sweetness of this rum drink; it tastes a bit like a grapefruit half sprinkled with brown sugar. Yum!
This cocktail is, for all intents and purposes, a greyhound, but I make it with fresh-squeezed pink grapefruit juice (Rio Star from Texas, if you're into cowboys), rosemary simple syrup and locally-distilled vodka. It's a real dandy.
Broiled grapefruit? Yeah, broiled grapefruit. While this recipe's appeal might understandably be limited, I implore my fellow grapefruit lovers to give it a shot. To you others: If you like the health benefits of the tart citrus fruit, but not necessarily the bitter tang, this is your deal.
Photograph from tres.jolie on Flickr This lovely photo of bisected citrus by photograph and blogger Megan Fizell of Feasting on Art makes me wish I had an orange on me right now. Related Photo of the Day: Fruit Paradise Photo of the Day: Winter Tree in Tangerine Skin Photo of the Day: Customized Fruit...