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