This past week found me along the Texas coast fetching Jess and doing a bit of property research for some friends and future business colleagues.
The bay waters around Rockport looked stunning, especially considering how flooding rains around Houston and Galveston had turned the nearby bays and surf into chocolate milk up there. Alas, we couldn’t spend much time in Rockport (dammit) and as we rocketed out of town I thought too late about grabbing a big bag of grapefruit from the Valley.
Sure enough, two days later EH – our redfish crazed, grapefruit-loving compadre from South Texas – fired up one more grapefruit based cocktail to help get you in the right mindset for Cinco de Mayo next Thursday the 5th – the Mexican Mule.
His pitch was this was one cocktail that everyone should have in their file and that it’s just “too damned good” to pass up this week. The reminder to use a good ginger beer is a no-brainer; apparently his lovely wife likes these with a splash of simple syrup or agave, though EH says you really don’t need to.
If you’re rounding up the last of the season’s fresh grapefruit for a batch of these, don’t forget EH’s other gems of late including the Classic Brown Derby, the Sage Brown Derby, the El Bicentenario and the Rio Star Grapefruit Rum Spritzer.
2 ounces tequila
2 ounces fresh grapefruit juice
Good Ginger Beer
Ice
(Some recipes: agave or simple syrup)
Garnish: Grapefruit slice
Pour the tequila and grapefruit juice into an ice-filled shaker; shake well.
Strain into a glass (rocks or highball), add ice and top off with ginger beer. Some might add a touch of agave or simple syrup, but you really don’t want/need to.
Garnish with a grapefruit slice.
Enjoy.
