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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare glass
Optional: If you want a spiced rim, rub the grapefruit twist or a lime wedge around the rim of a chilled coupe or rocks glass and dip the rim into smoked salt or a chili-salt blend (about 1/4 tsp will be used). Set the glass aside in the freezer or fill with ice to chill while you mix.
- 2
Build and shake
In a cocktail shaker, add 2 oz gin, 1/2 oz habanada brine, 1 oz fresh grapefruit juice, 3/4 oz orange liqueur, 1/2 oz fresh lime juice, 1/4 oz simple syrup, and 1 dash Angostura bitters. Fill the shaker with ice (enough to come to the top).
- 3
Shake
Seal the shaker and shake vigorously for 12–18 seconds until the outside of the shaker is very cold (this chills and lightly dilutes the drink).
- 4
Strain
If you chilled the serving glass with ice, discard the ice now. Double-strain the cocktail through a fine mesh strainer into the chilled coupe or into the prepared rocks glass over fresh large ice, depending on your preference.
- 5
Garnish and finish
Express the oils from the grapefruit twist by holding it over the drink and giving it a firm squeeze, then rub the twist along the rim if you like and drop it into the glass. Taste briefly and, if you want more heat-savoury balance, add another 1/4 oz habanada brine (adjust to taste).
- 6
Serve immediately. The habanada brine gives a gentle habanero-derived warmth and savory tang without heavy heat, balanced by grapefruit acidity and orange liqueur sweetness.