Pink Fizz Recipe

Juice the fruit

Roll the grapefruit on the counter to loosen juices. Cut in half and juice until you have 1 cup (about 2 medium ruby red grapefruits). Strain through a fine-mesh sieve into a measuring cup to remove pulp and seeds. Measure 1 cup of strained grapefruit juice.

Combine citrus and syrup

In a small pitcher or mixing glass, add 1 cup strained grapefruit juice, 2 tablespoons fresh lime juice, and 2 tablespoons cane syrup. Stir briskly for 10–15 seconds until the cane syrup is fully incorporated and the mixture is slightly glossy. Taste and adjust: if you prefer sweeter, add up to 1 additional teaspoon cane syrup; if too sweet, add a touch more lime (up to 1 tsp).

Prepare glass

Fill two highball glasses (or one large Collins glass) with large ice cubes, dividing approximately 1 cup ice between the glasses.

Build the Pink Fizz

Divide the grapefruit-cane-lime base evenly between the prepared glasses (about 1/2 cup base per glass). Slowly top each glass with 6 fl oz chilled ginger beer to preserve carbonation. Use a bar spoon to gently lift and combine—do not stir vigorously to keep the fizz.

Garnish and finish

Twist a grapefruit peel over each drink to release the oils, then drop a grapefruit wheel into the glass or place it on the rim. Optionally slap a mint sprig between your palms to wake the aromatics and set it atop the drink. Serve immediately with a straw if desired.

Notes

If you prefer a boozy version, substitute 1–1.5 fl oz gin or vodka per serving and add it to the base before topping with ginger beer. For a frothier texture, shake the grapefruit-lime-cane syrup mixture with ice briefly, double strain into glass, then top with ginger beer.