Gin and Juice

Pavel Pamukchiev, Caravan Bar | Bulgaria

Created for the Tanqueray Gin challenge in the 2018 World Class bartender competition, this recipe employs a blender to create “fluffy” grapefruit juice with ease. The texture also helps intensify the grapefruit aroma and flavor, says Pavel Pamukchiev.

Ingredients

Serving: 1

  • 3 ounces improved grapefruit juice (see Editor's Note)
  • 3 ounces improved grapefruit juice (see Editor's Note)
  • 1 ounce gin, preferably Tanqueray No. Ten
  • 1 ounce gin, preferably Tanqueray No. Ten
  • 3 dashes yellow Chartreuse
  • 3 dashes yellow Chartreuse

Garnish: grapefruit slice

Directions
  1. In a blender, pulse the grapefruit juice several times, for a couple of seconds each time.
  2. In a chilled highball glass with ice, add the gin and yellow Chartreuse and stir.
  3. Top with grapefruit juice and stir to integrate.
  4. Garnish with a grapefruit slice.
Editor's Note

Improved Grapefruit Juice:
3 mid-size grapefruits
1/4 cup sugar
1 gram citric acid
1 gram malic acid
1 pinch salt

Wash and peel the grapefruits. Combine the peels with the sugar overnight to make oleo saccharum. In a cocktail shaker, combine the oleo saccharum, grapefruit juice, citric and malic acids and salt. Dry shake without ice then strain.

Tagged: The Bar 22

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