Pamplemousse

Summer is off to a slow start here in the PNW. According to Cliff Mass, our area’s most celebrated meteorologist, this past June was the darkest Seattle/Tacoma has experienced in eight years. That seems about right for 2020. July isn’t starting off much better. It’s also been kind of humid which just feels gross when it’s cloudy out and you’re expecting it to be cool. I worked in my garden this afternoon and found myself craving something bright and refreshing afterwards. I had some grapefruits to use up and remembered a drink I tried several weeks ago, the Pamplemousse!

The Pamplemousse was created by San Francisco mixologist, Ryan Fitzgerald. It’s made with gin, St. Germain Elderflower liqueur, lemon juice, grapefruit juice, and garnished with a basil leaf. It’s a lovely, well balanced cocktail. It’s so lovely that it’ll go down a bit too quickly! I enjoy how the gin plays with the citrus and the St. Germain, which is made from delicate Alpine elderflowers, rounds it out with a floral, sweet note. While I really love the botanical flavors of gin, I’ve got some friends and family that just don’t do gin! Fear not, I tested this recipe with vodka and it’s also delicious! I’ve got your back, vodka drinkers (though I really think you should be choosing gin!). Either way, enjoy the Pamplemousse!

Pamplemousse

Ingredients:

1 oz gin (or vodka)

1/2 oz St. Germain Elderflower Liqueur

1 oz fresh grapefruit juice

1/2 oz fresh lemon juice

1 basil leaf as garnish

Method:

Combine all the ingredients except for the basil in a shaker with ice. Shake well, about 30 seconds. Strain into a chilled coupe glass and garnish with the basil leaf.

Recipe by Ryan Fitzgerald