Big Grove Citrus Surfer Recipe

Make citrus syrup

Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar dissolves and mixture reaches a gentle simmer. Add grapefruit and orange zest, reduce heat to low and simmer 2–3 minutes to infuse. Remove from heat and let sit, covered, for 20 minutes. Strain out zest through a fine-mesh sieve into a clean jar. Cool to room temperature, then refrigerate. Syrup will keep 2 weeks. Use 0.5 oz per cocktail.

Prepare glass: If you like a salted/tajín rim, rub a grapefruit wedge around the rim of a highball or rocks glass and dip the rim into coarse salt or Tajín. Fill the glass with ice and set aside.

In a cocktail shaker, combine 2 oz reposado tequila, 1 oz fresh grapefruit juice, 1 oz fresh orange juice, 0.5 oz fresh lime juice, 0.5 oz citrus syrup, 0.5 oz Campari, and 2 dashes orange bitters.

Fill the shaker with ice and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Strain the mixture over fresh ice in the prepared glass (use a fine strainer if you prefer to remove small ice chips).

Top gently with 1.5 oz club soda to give a light effervescence. Stir once gently with a bar spoon to integrate the soda without losing too much fizz.

Garnish with a grapefruit twist or wheel. Express the twist over the drink to release oils, then drop it in or perch the wheel on the rim.

Serve immediately.

Adjust sweetness by increasing or decreasing the citrus syrup by 0.25–0.5 oz. Swap reposado for blanco for a brighter tequila character. Use fresh-squeezed juices for best balance; concentrate will make the drink flat. Campari adds bitter balance—reduce to 0.25 oz if you prefer milder bitterness.