Mixology Monday

Gin and Grapefruit Fizz

They say in life it’s only a mistake if you don’t learn from it.

Grapefruit Cocktail (2 of 2)This month’s Mixology Monday is hosted by Tipicular Fixins and is all about the Drink of Shame. Sadly, I have a lengthy list of drinks from my past that would garner plenty of embarrassment today. I drank Hypnotiq and pineapple juice, Guinness and pear cider (in the same glass), cucumber infused cosmopolitans, and sugary Hurricanes when I became of drinking age. Growing up is a good thing.

When I moved to Portland, Oregon, I developed a thirst for classic, spirit forward cocktails. Drinking became about sipping and savoring, and understanding the balance at play in the glass. After seven years of soggy weather, I moved to Dallas and couldn’t find a stiff Old Fashioned to save my life, so I started making my own drinks at home. Now my life revolves around wine, which is the sole reason I’ve been away from MxMo for so long.

The drink of shame I chose for this is the Greyhound. Vodka and grapefruit juice, and not much else. Sometimes I would even order a Salty Dog if I was feeling over hydrated.

I took this drink inspiration in a more grown up direction. I used gin in place of the vodka, and added Aperol for additional bitterness and color. I used fresh ruby red grapefruit juice, some homemade grapefruit bitters, and an egg white to add creaminess.

I think this drink is pretty adaptable, and a good springboard into other variations. Swap out the simple syrup for agave nectar and the gin for tequila and you have a pretty killer riff on a grapefruit margarita. Muddled fresh herbs will make it all the more refreshing.

I took my first sip and realized I made a grapefruit creamsicle. It was refreshing and pleasingly bitter, with a background botanical note from gin. A very grown up drink indeed. It’s a clear contender for summertime sipping on my patio. I’m all about carefree summer days.

Grapefruit Cocktail (1 of 2)Gin & Grapefruit Fizz


  • 1½ ounces Gin (I used Hendricks)
  • 3/4 ounce Aperol
  • 2 ounces fresh grapefruit juice
  • 1 tsp rich 2:1 demerara simple syrup
  • ½ ounce egg white
  •  3 dashes Grapefruit bitters
  • a splash of Topo Chico (entirely optional)


Combine the first six ingredients in a cocktail shaker and shake vigorously for about one minute to emulsify the egg white. This is also known as a dry shake. Remove lid and add plenty of ice, and shake until contents are very cold, about 45 seconds. Double strain in a glass filled with ice and garnish with a splash of Topo Chico, a grapefruit rind, and a straw.


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1 Comment

  • Reply
    April 21, 2015 at 1:22 PM

    I want to live inside the picture with the drink, the atmosphere seems perfect in there!

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