Grapefruit Mojito Recipe
bacardi lime, hand-pressed grapefruit, simple syrup, fresh mint
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Ingredients
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Cocktail
Method
Cocktail
Prepare glass and mint
Place a highball or Collins glass in the freezer for a few minutes or fill with ice to chill while you prepare the cocktail. Place 8 of the fresh mint leaves into a mixing glass or shaker.
Muddle
Add the fresh lime juice and simple syrup to the mint leaves. Gently muddle 8 mint leaves with the lime and syrup 6–8 times to release oils without shredding the leaves. Do not over-muddle to avoid bitter green flavors.
Add juices and spirit
Add the hand-pressed ruby grapefruit juice and Bacardi Limón (2 oz) into the shaker with the muddled mint, lime, and syrup.
Add ice and shake
Add a generous handful of ice to the shaker (enough to chill) and shake vigorously for 8–10 seconds until well chilled and slightly frothy from the grapefruit juice.
Assemble the drink
Discard ice (if used) from the chilled serving glass. Fill the glass with crushed ice. Double-strain the shaken mixture over the crushed ice into the glass to keep mint fragments out while retaining flavor.
Top and finish
Top the cocktail with 2 oz chilled club soda and gently stir once or twice with a bar spoon to integrate. Slap the remaining 2 mint leaves between your palms to release aromas and tuck them into the drink near the rim. Garnish with a grapefruit twist or small wedge on the rim and the mint sprig.
Serve
Serve immediately with a short straw. Advise the drinker to gently stir occasionally to keep flavors balanced as the ice melts.