Beretta's Pamplemousse Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
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Updated Nov. 29, 2018
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Maggie Hoffman

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. The recipe was created by Ryan Fitzgerald.

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Recipe Facts

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Active: 5 mins
Total: 5 mins
Serves: 1 serving

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Ingredients

  • 1 ounce gin
  • 1 ounce freshly squeezed juice from 1 white grapefruit
  • 1/2 ounce freshly squeezed juice from 1 lemon
  • 1/2 ounce elderflower liqueur, such as St. Germain
  • Garnish: basil leaf

Directions

  1. Combine gin, grapefruit juice, lemon juice, and elderflower liqueur in a cocktail shaker. Fill with ice and shake until well chilled, about 15 seconds.

  2. Strain into cocktail glass, garnish with basil leaf, and serve immediately.

Special equipment

Cocktail shaker and strainer

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