Mezcal Grapefruit Cocktail Recipes
GRAPEFRUIT MEZCAL COCKTAIL RECIPE BY TASTY
Mezcal is a mexican distilled alcohol made from any agave succulent. This mezcal cocktail brings you its smoky flavor with the bittersweetness, but mostly sweetness, of grapefruit. This content is intended solely for users of legal drinking age. Drink responsibly.
Provided by Chris Rosa
Categories Drinks
Yield 8 servings
Number Of Ingredients 9
Steps:
- Make the grapefruit simple syrup. In a small saucepan over medium heat, combine the cold water, sugar, and grapefruit peel. Bring to a simmer, then cook until the sugar is dissolved, 5-7 minutes. Remove the pot from heat and let the syrup cool completely. Transfer to an airtight container and refrigerate for at least 6 hours, or overnight, to let the grapefruit peels infuse the syrup. After infusing, remove the grapefruit peels and discard.
- Make the cocktail: In a large glass pitcher, combine the mezcal, lime juice, grapefruit simple syrup, and grapefruit juice. Stir well to combine.
- Just before serving, add the lemon-lime soda and ice and stir well.
- Pour into glasses and garnish with the grapefruit half-wheels.
- Enjoy!
Nutrition Facts : Calories 331 calories, Carbohydrate 32 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 30 grams
MEZCAL & GRAPEFRUIT COCKTAIL
Steps:
- Run the side of the lime wedge along half the side of a highball glass at the very top (see picture). Press into salt until it adheres to the glass.
- Fill glass with ice. Add mezcal, grapefruit juice and soda to glass. Squeeze in the juice of the lime wedge and drop in jalapeno slice, if desired.
SMOKE AND SIGH - GRAPEFRUIT MEZCAL SIPPER
Take a sip of slight smoke and sigh - that's what you'll do after each sip of this mezcal sipper featuring grapefruit juice, bergamot liqueur, Aperol and mezcal. If you'd prefer to skip the smoke, substitute bourbon for the mezcal (or tequila) and you'll sigh all the same.
Provided by Heather Wibbels
Categories Drinks
Time 3m
Number Of Ingredients 6
Steps:
- Combine mezcal, grapefruit juice, Aperol, Italicus and bitters in a shaker and fill with ice.
- Shake until so cold it's painful to hold the shaker, about 10-12 seconds.
- Double strain into a rocks glass with a large ice cube.
- Garnish with a fresh grapefruit slice and sage flowers or a sage leaf if you have one.
MEZCAL FRESCA
In this mezcal-laced take on an agua fresca, the sweet-tart hibiscus syrup and warm allspice dram act in tandem to add layers of flavor and texture while softening mezcal's inherent smokiness. The mix of grapefruit and lime lends the drink acidity without tipping it acerbic. Because mezcal ranges in flavor, complexity and smoky bite, taste a few and choose one that suits your preferences. And, if you also happen to have sal de gusano - a traditional accompaniment to mezcal made from toasted, ground gusano (the moth larvae that feeds on the agave plant), salt and dried chiles - you can rim your cocktail glass with it. To do so, run the cut side of a grapefruit or lime along the rim and dip the rim in the salt mixture before shaking and pouring your drink.
Provided by Rebekah Peppler
Categories cocktails
Yield 1 drink
Number Of Ingredients 10
Steps:
- Make the hibiscus syrup: In a saucepan, combine the hibiscus blossoms and 1 cup water, and bring to a simmer over medium heat. Add the sugar and salt, stir to dissolve, then turn off heat and allow to cool completely. Strain through a fine mesh sieve, pressing on the solids to extract all the syrup. (You should have about 1 1/4 cup syrup.) Keep it in the refrigerator, tightly covered in an airtight container, for up to 3 weeks.
- Make the cocktail: In an ice-filled shaker, combine the mezcal, hibiscus syrup, allspice dram, grapefruit juice and lime juice. Cover and shake until well chilled. Fill a rocks glass with ice. Strain the cocktail into the glass and top with soda water.
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