On a week where I’ve gone 10 rounds with the flu from hell, it was nice to get yet another keeper cocktail suggestion from friend EH in South Texas.
He’s been taunting the magical powers of Ruby Red grapefruit for the past several months, while basking – and fly fishing- in the almost subtropical temperatures on the southernmost Laguna Madre.
The peak of the grapefruit season has probably already passed (or it’s danged close), though we just ordered a bushel of Ruby Reds a week ago and they’ve been extraordinary so far; most seasons they’re good well into April if not toward the end of May.
EH says the lime and grapefruit juices both need to be fresh for this one though either agave nectar or syrup will work just fine.
If it’s still winter where you’re sitting today, shake a few of these up anyway and dream of spring hatches, deep, lingering snowpacks and a late runoff.
2 ounces rye whiskey
1 ounce fresh Ruby Red grapefruit juice
1/2 ounce fresh lime juice
1/4 ounce agave nectar or syrup
2 dashes bitters
1 fresh sage leaf
Combine everything but the sage leaf in your trusty shaker, fill with ice and shake, shake, shake until the outside is nice and frosty (30-40 seconds).
Strain into a glass; top with a sage leaf you’ve slapped between your hands until it’s nice and fragrant.
Enjoy.
