Grapefruit Ginger Rye Sour Recipe

Make the ginger reduction

Combine the sliced ginger, sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring so the sugar dissolves. Reduce heat to low and simmer gently for 12–15 minutes until the liquid is fragrant and slightly syrupy.

Remove from heat and let steep for 15 minutes to intensify ginger flavor. If you like a brighter note, stir in the optional teaspoon of grapefruit juice while still warm.

Strain the syrup through a fine-mesh strainer, pressing on the solids to extract liquid. Discard solids and cool the syrup to room temperature. Refrigerate in a sealed container. Yields about 3.5–4 oz; store up to 2 weeks.

Prepare citrus and equipment

Juice fresh grapefruit, lemon and lime. Chill a coupe or Nick & Nora glass by filling it with ice/water or placing it in the freezer for a few minutes. Have a cocktail shaker (metal), a mixing spoon and a Hawthorne strainer ready.

Dry shake (for egg white foam)

In the cocktail shaker (no ice), combine 2 oz rye, 1 oz grapefruit juice, 0.5 oz lemon juice, 0.25 oz lime juice, 0.5 oz cooled ginger reduction and 1 egg white. Seal and shake vigorously (hard) for 15–20 seconds to emulsify and build foam.

Wet shake

Add a large handful of ice to the shaker. Shake again vigorously for 12–15 seconds to chill and slightly dilute the cocktail.

Double strain the cocktail into the chilled coupe using the Hawthorne and a fine strainer to catch ice shards and any coagulated bits.

Finish and garnish

Add 3 dashes of Angostura bitters on top of the foam. Use a toothpick or cocktail pick to gently swirl the bitters into a simple pattern if desired. Garnish with a grapefruit twist or a dehydrated grapefruit wheel on the rim.

Serve immediately. The egg-white foam should be silky with a pronounced ginger-citrus-rye balance.