If you have access to Ting grapefruit soda, you’re ahead of the game, and can skip the juice and syrup in this recipe. If not, Richard has reverse-engineered the beloved Caribbean soft drink. “If possible, make your grapefruit punch syrup with white rather than pink fruit so as to more closely correspond to the Ting profile,” he advises. Alternatively, replace the rum with 2 ounces of blanco tequila from the freezer for a delightfully chilled Paloma.
1/2 ounce grapefruit punch syrup (see Editor’s Note)
1/2 ounce grapefruit punch syrup (see Editor’s Note)
3/8 ounce strained lime juice (if 3/8 ounce breaks your brain, think of it as a light 1/2 ounce)
3/8 ounce strained lime juice (if 3/8 ounce breaks your brain, think of it as a light 1/2 ounce)
6 drops Bittermens Hopped Grapefruit bitters
6 drops Bittermens Hopped Grapefruit bitters
5 drops salt solution (4:1, water to salt)
5 drops salt solution (4:1, water to salt)
1 1/2 ounces Wray & Nephew overproof rum, chilled in the freezer
1 1/2 ounces Wray & Nephew overproof rum, chilled in the freezer
soda water, to top
soda water, to top
Garnish: channeled lime twist (a thin ribbon peeled with a channel knife), grapefruit slice
Directions
Combine the first five ingredients in a shaker tin. Whisk with a milk frother (or stir briskly until combined) and set aside.
Fill a chilled 12-ounce highball glass with small ice cubes. Add the soda until the glass is three-quarters full.
Pour the contents of the shaker into the glass while holding the glass at a 45-degree angle. Top with soda until the glass is full.
Agitate the mixture with a single brisk dip of a bar spoon.
Garnish with the channeled lime twist and a grapefruit slice.
Editor's Note
Grapefruit Punch Syrup
63 grams (2 1/4 ounces) grapefruit oleo saccharum (grapefruit peel and white sugar)
250 grams (8 3/4 ounces) strained grapefruit juice, preferably white
173 grams (about 6 ounces) white sugar
3 grams (about 1/2 teaspoon) citric acid
1. Make an oleo saccharum by placing 250 grams grapefruit peel (about 1 1/4 cups) and 250 grams white sugar (about 1 1/4 cups) in a resealable bag. Let the bag sit in the refrigerator for 48 hours. Once the sugar has dissolved completely, remove and discard the peels. Store in a resealable container and refrigerate. Will keep for 1 week in the refrigerator. Makes around 8 ounces.
2. Combine the juice and 63 grams (2 1/4 ounces) of the oleo saccharum in a blender and mix at a low speed. Slowly add the sugar, followed by the citric acid. Blend until the sugar is fully dissolved.
3. Bottle and refrigerate for at least 24 hours and up to 2 weeks. Makes 12 ounces.
