DIY grapefruit cordial brightens cocktails with Texas’ favorite fruit.
In our March/April 2013 issue, we turn a spotlight to Texas’ star citrus—the grapefruit. From flesh to zest, grapefruit adds a burst of citrusy brightness to drinks, and one of our favorite ways to jazz up the juice is with this cordial from cocktail consultant Todd Appel—it comes together in a few simple steps and can be swapped in for lime cordial or triple sec in classic cocktails, mixed with gin and Campari in Appel’s recipe for the Solleone, or splashed with a soda for a citrusy alcohol-free refresher.
1-2 extra large grapefruit (Ruby Red, if available)
1 cup granulated sugar
Hand-wash the grapefruit in warm water and dry with a towel. Zest the grapefruit and keep refrigerated.
Squeeze grapefruit, strain the juice and measure to 1 cup.
Squeeze lemons, strain the juice and measure to 1 cup.
In a small, non-reactive pan, add the juices and sugar (you should have 1 cup of each), stir to combine and slowly heat to 185 degrees F, stirring often.
Remove from heat and cool to room temperature, uncovered. Take reserved grapefruit peel and chop in a food processor (or with a sharp knife). Add this to the cordial and stir. Refrigerate overnight, stirring once or twice and fine-strain into a clean glass jar. Keep refrigerated for up to 6 months.
NOTE: The amount of juice yielded may vary depending on your fruit. The key is to use equal parts of the three ingredients, plus the zest of juiced grapefruit.
Grapefruit and Campari are a match made in cocktail heaven, especially when balanced by a botanical boost of gin.
2 oz. gin
1/2 oz. Campari (Luxardo Bitter will also work)
3/4 oz. grapefruit cordial
Tools: shaker, strainer
Garnish: grapefruit zest
Combine all ingredients and shake with ice. Strain into an ice-filled glass and garnish.
Todd Appel, toddappel.com