Fizz Rosé Sans Recipe

Juice and zest

Roll the pink grapefruit on the counter to loosen juices. Cut in half and juice until you have 3 oz fresh juice. Zest a small strip (about 1/8" wide) and finely grate 1/4 tsp of zest from the remaining grapefruit rind. Measure 1/2 oz yuzu juice (or diluted store-bought yuzu concentrate) and 1/2 oz simple syrup.

Combine the 3 oz fresh grapefruit juice, 0.5 oz yuzu juice, 0.5 oz simple syrup and 0.25 tsp grapefruit zest in a cocktail shaker or mixing glass. Add two large ice cubes and shake vigorously for 8–10 seconds to chill and slightly dilute the mixture.

Strain the chilled citrus-yuzu mixture into a chilled Collins or highball glass filled with the 4 large ice cubes, leaving room for ginger beer and soda.

Gently pour 4 oz chilled non-alcoholic ginger beer over the strained citrus base, pouring down the side of the glass to preserve carbonation. Top with 1 oz chilled club soda to add a light, clean fizz. Stir once gently with a bar spoon to integrate flavors without flattening the bubbles.

Express the oils of the yuzu or lime twist over the drink by holding the twist over the glass and giving it a quick bend so the citrus oils spray onto the surface. Rub the twist around the rim if desired, then drop it into the glass.

Float a grapefruit wheel on top or garnish on the rim. Serve immediately with a straw or stirrer. Adjust sweetness to taste by offering a little extra simple syrup on the side.