Bitterness rating: 4/10. Though we love the blushing pink color from Ruby Red grapefruit, you also can use a yellow-fleshed variety, which will likely be less sweet. We find that a London-style gin works best here; the floral flavors of more botanical styles (such as new-wave gins) are likely to overpower the taste of the grapefruit.
3 (2-inch) Ruby Red grapefruit peel strips, plus 2/3 cup fresh juice (from 2 medium grapefruit), divided
1 (2-inch) rosemary sprig, plus more for garnish
1 teaspoon granulated sugar
1/3 cup (2 2/3 oz.) London dry gin (such as Beefeater)
2/3 cup tonic water, chilled
Added sugars 9g
Calcium 1% DV
Potassium 3% DV
How to Make It
Place grapefruit peel strips and rosemary sprig in a 2-cup glass measuring cup or a sturdy glass; sprinkle with sugar. Muddle mixture with a muddler or wooden spoon until the peels release some liquid, 30 seconds to 1 minute.
Add grapefruit juice and gin; stir until sugar dissolves. Remove and discard the grapefruit peel strips and rosemary sprig. Stir in tonic water. Pour into 2 ice-filled collins glasses; garnish with additional rosemary sprigs, if desired.
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