Grapefruit Tangerine Basil Cocktail
Indulge in a sophisticated fusion of vibrant flavors with this Grapefruit Tangerine Basil Cocktail, a refreshing and aromatic delight that's perfect for any occasion. This cocktail combines the zesty essence of freshly squeezed grapefruit and tangerine juices with the herbal notes of muddled basil leaves, creating a tantalizing blend that's both refreshing and balanced.The drink is served in a glass rimmed with smoked salt, adding a unique, savory depth that enhances the citrusy brightness and the aromatic basil. Perfect for a sunny afternoon or a stylish evening gathering, this cocktail is a celebration of bold, fresh flavors with an elevated twist.
Servings: 1 cocktail
Calories: 162kcal
Equipment
- Cocktail shaker, strainer, jigger, and muddler
Ingredients
Cocktail:
- 1.5 oz gin
- 1.5 oz grapefruit juice freshly squeezed
- 0.5 oz tangerine juice freshly squeezed
- 0.5 oz simple syrup
- 2 basil leaves
Basil Simple Syrup:
- 1 cup water
- 1 cup granulated sugar
- One bunch of basil leaves 10-15 leaves
- *Makes enough for multiple cocktails and will store in the refrigerator for up to a month in an airtight container such as a mason jar. You will need 1 Tablespoon of simple syrup.
Optional Garnish:
- Smoked Salt
- Basil leaves
- Slice of grapefruit
Instructions
Make the simple syrup:
- Add one cup of water and one cup of granulated sugar to a small saucepan over medium heat. Stir until the sugar dissolves completely. Cook over low heat for 20 minutes to allow the basil to infuse into the syrup. Remove the basil leaves after 20 minutes.
- Put the simple syrup in a container and let it cool completely in the fridge before using.
Assemble the cocktail:
- In a cocktail shaker, add the cooled simple syrup. Add in 2 basil leaves. Use a muddler to release the basil's flavor by pressing and twisting it on the basil leaf a few times.
- Add the grapefruit, tangerine juice, and gin, along with a handful of ice cubes, to the shaker.
- Place the lid on the shaker and shake the cocktail vigorously for 10-15 seconds.
Salt the glass edge:
- Fill the bottom of a salad plate or shallow dish with a bit of water. To another salad plate, add some smoked salt. Dip the rim of your glass into the plate with the water and then immediately into the plate with the smoked salt to coat the rim of your glass.
- Fill your glass with ice and pour the cocktail from your shaker into the glass, being careful to strain out the basil leaves and ice cubes while pouring.
Optional Garnish:
- Garnish with a basil leaf and a slice of fresh grapefruit.
- Serve and enjoy!
Notes
- Citrus Juices: Although fresh juice is always best, bottled juice can be substituted in this recipe.
- Basil leaves: Use fresh leaves. Dry basil will not work for this cocktail.
- Salt/Sugar: A plain, coarse salt or sugar can be used to rim the glass instead of the smoked salt.
- Sweeten: Want it sweeter? Increase the amount of simple syrup in your cocktail.
- Gin Base: The best gins for this recipe are dry or barrel-aged (barrel-rested). Barrel-aged gin offers smoothness and oak-rich flavor. Barrel-rested gins are similar but aged in casks for a shorter period. They may not have as much oak flavor. Dry gins are usually a bit sweeter than the “London dry gin” style. The Botanist gin from Islay, Scotland, is a great selection. It has “22 hand-foraged local botanicals” in it, giving it a well-rounded flavor.
Nutrition
Calories: 162kcal | Carbohydrates: 17g | Protein: 0.4g | Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 33mg | Potassium: 106mg | Fiber: 0.1g | Sugar: 16g | Vitamin A: 81IU | Vitamin C: 16mg | Calcium: 23mg | Iron: 1mg