Fresca Recipe
Old Seattle favorite made with Deep Eddy Ruby Red vodka with muddled citrus, triple sec and soda on ice
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Ingredients
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Cocktail
Method
Cocktail
Prep glass
Chill a highball or Collins glass by filling it with ice water while you prepare the drink. After prepping other ingredients, discard the ice water.
Muddle citrus
Cut the grapefruit in half and reserve one half for muddling (or use a generous 1.5–2 oz fresh grapefruit juice if preferred). Cut the lime in half and reserve half for muddling. In a mixing glass or the bottom of the chilled serving glass, add the grapefruit half (or 1.5–2 oz fresh juice if using), the 1/2 lime, and 1/2 teaspoon granulated sugar. Use a muddler to press and twist until the fruit releases juices and the sugar dissolves and lightly macerates the flesh (about 10–15 seconds). If seeds are present, discard them.
Build the cocktail
Add 2 oz Deep Eddy Ruby Red vodka and 1/2 oz triple sec to the muddled citrus. Stir the mixture briefly (6–8 seconds) to combine and chill slightly.
Assemble
Discard the ice water from the chilled serving glass. Fill the glass with fresh ice cubes. Strain the vodka/citrus mixture over the ice (use a fine strainer if you muddled grapefruit pulp and want a cleaner presentation).
Top and garnish
Top the drink with approximately 3 oz chilled club soda. Gently stir once to integrate (1–2 turns). Garnish with a grapefruit wedge or wheel and a lime wheel or wedge on the rim.
Serve
Serve immediately with a straw or stirrer. Optionally provide extra citrus on the side for additional squeeze.