Capri Nights Recipe
ZESTY, TOASTED GRAPEFRUIT & TROPICAL
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Ingredients
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Cocktail
Garnish & Finish
Grapefruit Syrup (makes ~6 oz)
Method
Grapefruit Syrup (prepare ahead)
- 1
Combine and simmer
In a small saucepan, combine 1 cup fresh pink grapefruit juice, 3/4 cup granulated sugar, 1 tablespoon grapefruit zest, and 1/4 cup water. Warm over medium heat, stirring until sugar dissolves. Bring to a gentle simmer for 3 minutes to concentrate flavor, then remove from heat.
- 2
Steep and strain
Let the syrup steep with the zest for 15–20 minutes off heat to extract oils, then strain through a fine mesh sieve into a clean container. Cool completely and refrigerate. Yields about 6 ounces; use 1/2 ounce per cocktail.
Cocktail Assembly
- 3
- 4
- 5
Build and shake
In a cocktail shaker, add 2 oz white rum, 1 oz fresh pink grapefruit juice, 0.5 oz fresh lime juice, 1 oz pineapple juice, 0.5 oz elderflower liqueur, 0.5 oz prepared grapefruit syrup, 0.25 oz agave syrup, and 2 dashes Angostura bitters. Add large ice cubes, cap the shaker, and shake vigorously for 12–15 seconds until well-chilled and slightly diluted.
- 6
Double strain and serve
Discard ice/water from the chilled glass. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to remove ice shards and pulp, pouring gently to preserve a slight aromatic head.
- 7
Garnish
Float the toasted or raw grapefruit wheel on the surface and rest a micro cilantro or mint sprig atop it for a fresh, herbal note. If you did not caramelize the wheel, grate a tiny amount of grapefruit zest over the drink for extra aroma.
- 8
Final aromatics (optional)
Express an additional grapefruit peel over the cocktail to release oils: hold peel skin-side down about 3 inches above the drink and give it a quick snap. Serve immediately.