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.
- 1 part Gin or Botanical gin
- 1 part Grapefruit juice
- ½ part Lemon juice
- ½ parts Elderflower liqueur
- 1 leaf Basil or Mint
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.
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- Beretta’s Pamplemousse Recipe at Serious Eats