Travelers Palm Recipe
tequila, Aperol, grapefruit oleo, lime, soda
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Ingredients
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Cocktail
Grapefruit Oleo Saccharum (makes ~4 oz)
Method
Grapefruit Oleo Saccharum (make ahead, 30–60 minutes)
- 1
Zest and combine
Using a vegetable peeler or microplane, remove the outermost colored peel from 2 grapefruits, avoiding the bitter white pith. Place the peels in a small bowl and add 3/4 cup granulated sugar. Massage the sugar and peels together vigorously for 1–2 minutes to release oils into the sugar.
- 2
- 3
Strain and finish
After maceration, press the peels through a fine mesh strainer or cheesecloth to extract the oil-laden syrup. Add about 1/2 cup fresh strained grapefruit juice to the solids and stir, pressing to retrieve additional flavored liquid. Strain again. You should yield roughly 3–4 oz of grapefruit oleo saccharum. Store refrigerated up to 5 days.
Cocktail assembly
- 4
Fill a cocktail shaker with ice.
- 5
Add 2 oz blanco tequila, 3/4 oz Aperol, 1/2 oz fresh lime juice, and 1/2 oz grapefruit oleo saccharum to the shaker.
- 6
Shake vigorously for 10–12 seconds until well chilled (the shaker should be frosty).
- 7
Strain the mixture into a chilled Collins or highball glass filled with fresh ice.
- 8
Top with about 2 oz soda water (adjust to taste) and stir gently once to combine.
- 9
Garnish with a grapefruit twist or wedge by expressing oils over the drink and dropping it in.
- 10
Serve immediately.