There are a lot of cocktail recipes called “Pamplemousse” – it’s just the French word for “grapefruit.” This one, credited to San Francisco barman Ryan Fitzgerald, is our favorite version: perfectly balanced, light on the tongue, with a hint of summer from the basil garnish.
Shake with ice and strain into a dainty, pretty glass.
Take a leaf of basil, slap it between your hands, and lay it gently on top of the drink. Try it with other fresh herbs, too, like mint or shiso.
- Beretta’s Pamplemousse Recipe at Serious Eats