Pamplemousse 75
Ingredients
- 1-1/2 ounces dry gin preferably flavored with grapefruit
- 1 ounce freshly squeezed pink grapefruit juice
- 1/2 ounce simple syrup see Notes
- Sparkling wine
- Garnish: grapefruit peel
Instructions
- In a shaker filled with ice, add gin, grapefruit juice and simple syrup. Shake.
- Strain into a champagne flute so it’s about halfway filled (see Notes).
- Top with sparkling wine.
- Garnish with a strip of grapefruit peel.
Notes
* Depending on the size of your champagne flute, you may have extra gin, grapefruit juice and simple syrup. If so, pour it into a glass so the ice from the shaker doesn’t dilute it. Add sparkling wine to it to enjoy a second cocktail.
SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
