I'm jumping on the ruby grapefruit/blood orange band wagon. They are such a stunning colour I couldn't resist and they are in season at the moment in Australia. I made this recipe to go with a dessert that didn't quite work out but this did.
I could enjoy a few of these of an evening, no problem. It's more sweet than sour, so if you would like it a bit more sour, leave out the honey in the syrup or reduce the quantity.
I'm not a massive fan of bourbon but I found this Wild Turkey American Honey one and it's delicious. It has a really mellow flavour and doesn't have that after taste that you get from regular bourbon.
I made a little grapefruit marmalade to go on top, you don't need to, I was just trying to be fancy.
Serves 1
Ingredients
Grapefruit marmalade
50g finely shredded of grapefruit rind
2 tbsp. honey
2 tbsp. water
2 tbsp. grapefruit juice
Grapefruit Syrup
100 ml ruby grapefruit juice
2 tbsp. honey
50g of ruby grapefruit segments, squeezed to a rough pulp
2 tbsp. water
Whiskey sour
1/2 beaten egg white
50ml Wild Turkey American Honey
Grapefruit syrup (from above recipe)
50ml soda water
Ice cubes
Method
Add all the grapefruit marmalade ingredients to a saucepan and simmer for 10-15 minutes until the the rind has softened. Set aside to cool.
Similar to the above, add all the syrup ingredients to a saucepan and let it simmer until the liquid has reduced and is a syrupy consistency. If you have added too much liquid, just drain a little off and let it reduce for longer. Let it cool.
Add all the whiskey ingredients to a cocktail shaker and give it a good shake, you can use a jam jar instead if you don't have cocktail shaker. You want the ingredients to mix and cool down slightly from the ice.
Add some of the grapefruit marmalade to the top.
Bottoms up!