EH’s grapefruit inspired cocktails we’ve shared over the past few months have resonated out there this winter.
This one rolled in late last week from Erik in New Orleans –
My wife came home from seeing family in San Francisco and brought this little gem of a cocktail recipe along – the Trouble in Paradise.
You guys have been on a run with your buddy in south Texas sending up all the grapefruit cocktails; this one is just as good. A bartender friend argues it’s better a) with doubled bourbon and b) without the honey syrup, though we love this one as I’ve written it here.
The black pepper sounds funky but is a must for this one.
We’re in, and sounds like another good use for that bottle of Campari we picked up for the Negroni punch a few weeks ago….
2 tbsp good honey
1 tbsp warm water2 fresh basil sprigs
1 ounce bourbon
1 ounce Campari
3/4 ounce fresh grapefruit juice
3/4 ounce fresh lemon juice
2 grinds (fine) black pepper
Make a honey syrup. Shake warm water and honey in a small jar until dissolved.
Shake it up. Drop a basil sprig in your trusty shaker, add the bourbon, Campari, both juices, pepper, and 1/2 ounce of the honey syrup. Fill shaker with ice and shake until outside is frosty.
Strain into a glass filled with ice; garnish with that remaining basil sprig.
Enjoy.
