Ruby-red Grapefruit Recipe

Prepare glass (optional sugared rim)

If using a sugared rim, rub the grapefruit wedge around the outer rim of a chilled coupe or rocks glass, then dip the rim lightly into coarse sugar placed on a small plate. Set the glass aside.

Fill a cocktail shaker with ice (about 3/4 full).

Add 3 oz freshly squeezed ruby red grapefruit juice, 1.5 oz vodka, 0.5 oz fresh lime juice, 0.5 oz simple syrup, 0.25 oz Campari, 2 dashes orange bitters, and a pinch of fine sea salt into the shaker.

Cap the shaker and shake vigorously for 12–15 seconds until the exterior of the shaker is very cold and slightly frosted. This chills and dilutes the drink to balance the tart grapefruit.

If serving over ice: Fill a rocks glass with cracked ice and strain the cocktail into the glass. If serving up: double-strain into the prepared chilled coupe or martini glass to remove ice shards and give a silky texture.

Garnish with a grapefruit wheel or wedge on the rim and, if desired, a grapefruit twist expressed over the drink to release oils.

Serve immediately. Offer a small straw for the rocks presentation or enjoy neat in the coupe. The Campari provides a ruby-red accent and a pleasant bitter lift to the bright grapefruit.

To make a non-alcoholic version: replace vodka with 1.5 oz chilled sparkling water or non-alcoholic spirit and omit Campari or replace it with 0.25 oz non-alcoholic bitter aperitif.