This twist on the classic Collins template subs in grapefruit liqueur in place of most of the simple syrup. It’s an inspired take, and one that comes naturally to bartender Shae Minnillo of Brooklyn’s Maison Premiere – he uses grapefruit liqueur in a number of fantastic recipes, which we stumbled across in a back-issue of PUNCH magazine.
Minnillo prefers Crème de Pamplemousse Rose by Giffard. Combier also makes a nice grapefruit liqueur, but the Giffard version is hard to beat; the “‘mousse juice” – as it’s affectionally called – has a rosy, bittersweet flavor we can’t get enough of, a new “bartender’s ketchup” to rival elderflower liqueur.
Shake all ingredients (except for sparkling water) with ice. Strain into an ice-filled tall glass and top with sparkling water. Garnish with a wheel or wedge of grapefruit.