Why It Works
- The floral character of pisco highlights the honey and grapefruit flavors in the drink.
- The grapefruit, lime, and honey required here also pair well with vodka, which highlights the drink's fruit flavors, or with blanco tequila for a subtly herbal variation, making this a super-flexible recipe.
You can serve this easy-drinking grapefruit cocktail, from Matt Friedlander of New York’s Sweetwater Social, in a punch bowl with a big ice block. But I like to prep the mix in advance, stash it in the fridge in a pitcher, then pour it into ice-filled glasses. Be sure to have an ice bucket on the side so people can add more ice to their glasses when they pour a second round.
If you have an electric citrus juicer, you can save some time as you churn out all that grapefruit juice. Otherwise, consider putting some of your guests to work with a squeezer.
Reprinted with permission from The One-Bottle Cocktail: More Than 80 Recipes With Fresh Ingredients and a Single Spirit by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.
- 1 (750ml) bottle pisco (see note)
- 11 ounces (330ml) 2:1 honey syrup (see note)
- 22 ounces (660ml) fresh grapefruit juice
- 11 ounces (330ml) fresh lime juice
- 1/2 teaspoon Cholula or other hot sauce
- 6 grapefruit wheels, sliced in half, for garnish
- Flaky salt (such as Maldon), for garnish
Pour pisco, honey syrup, grapefruit juice, lime juice, and hot sauce into a 2 1/2– or 3-quart pitcher and stir well to mix. If not serving right away, cover and refrigerate for up to 2 hours.
When ready to serve, stir well and pour into ice-filled rocks glasses. Garnish each glass with a half moon of grapefruit and a pinch of flaky salt.
If you don't have pisco, try substituting blanco tequila or vodka. To make 2:1 honey syrup, mix 2 parts honey with 1 part hot water in a heatproof container and stir until dissolved. Let cool completely, then refrigerate up to 1 week.