Gray Whale Pacific Citrus Cooler Recipe
Make Gray Whale Pacific Citrus Cooler Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Citrus-Spiced Cocktail Base
Pacific Aromatics & Garnish
Optional: Grapefruit Sea Foam (for show)
Method
Citrus-Spiced Cocktail Base
- 1
Juice and combine
Strain fresh grapefruit, orange, and lemon juices to remove pulp and seeds. In a large mixing pitcher or cocktail shaker, combine 8 fl oz vodka, 6 fl oz fresh grapefruit juice, 4 fl oz fresh orange juice, 1 fl oz fresh lemon juice, 1 fl oz honey syrup, and 1 fl oz dry curaçao.
- 2
Add bitters and aromatics
Add 6 dashes of Angostura bitters to the mixture. Lightly bruise 6 mint leaves between your palms to release aroma and add them to the pitcher. Stir vigorously for 20–30 seconds to chill and briefly macerate the mint (do not over-stir to avoid cloudiness).
Pacific Aromatics & Garnish
- 3
Prep glassware
Rub the rim of each serving glass with a grapefruit wedge (reserve the wedge for garnish) and dip the rim lightly into the smoked sea salt placed on a small plate to create a thin, even ring. Place large ice cubes or crushed ice into each glass (about 1 cup per serving).
- 4
Build the cooler
Fill each prepared glass about two-thirds full of ice. Pour the cocktail base into a measuring pitcher and divide evenly among 4 glasses (approximately 4 fl oz base per glass). Top each glass with 3 fl oz chilled sparkling water to add brightness and effervescence. Gently stir once in each glass to combine.
- 5
Garnish and finish
Garnish each glass with a thin grapefruit wheel hooked to the rim and two fresh mint leaves. If desired, sprinkle a hairline pinch (about 1/8 tsp) of smoked sea salt on top of the drink to echo the rim.
Optional: Grapefruit Sea Foam
- 6
Make the foam
If you want a silky foam top, combine the egg white, 1 tsp superfine sugar, and 0.25 tsp grapefruit zest in a shaker. Dry-shake (no ice) vigorously for 20–30 seconds to emulsify. Add 1–2 ice cubes, shake again for 15 seconds to chill, then double-strain the foam on top of each finished drink.
- 7