Sicilian Grapefruit Recipe

Chill and rim (optional)

Place a coupe or short rocks glass in the freezer for 5–10 minutes to chill. If using the saline rim, mix salt and sugar on a small plate. Rub the grapefruit wedge around the rim of the glass, then dip the rim into the salt-sugar mixture to coat lightly. Set the glass aside.

Muddle thyme

In a cocktail shaker, add the measured fresh thyme leaves and simple syrup. Gently muddle (press and twist) 6 thyme leaves about 8–10 times to release oils and aroma. Do not over-muddle to avoid excessive bitterness from stems.

Add juices and gin

Add 1 oz fresh ruby grapefruit juice and 0.5 oz fresh lemon juice to the shaker, then pour in 2 oz London dry gin.

Dry shake (optional)

For a brighter herb aroma, do a quick dry shake (no ice) for 8–10 seconds to help emulsify the thyme oils with the citrus.

Shake with ice

Add about 1 cup of ice to the shaker. Shake vigorously for 12–15 seconds until the outside of the shaker is well-chilled and slightly frosted.

Double-strain

Double-strain the cocktail into the chilled prepared glass using a Hawthorne strainer and a fine mesh sieve to remove thyme bits and ice shards for a smooth drink.

Garnish and serve

Express the oils of a grapefruit twist over the cocktail by holding the twist skin-side down over the drink and giving it a quick pinch, then rub it on the rim and drop it into the glass. Add one fresh thyme sprig as garnish. Serve immediately.