Fresh grapefruit with a hint of rosemary shines in this easy ginger beer and vodka cocktail recipe. With only a few ingredients and a rosemary simple syrup, this grapefruit cocktail is quick to pull together and is so refreshing! vegan + gluten free
Course Cocktail, Happy Hour
Cuisine American
Keyword Ginger Beer Cocktail Recipe, Grapefruit Juice and Vodka, Grapefruit Moscow Mule, Moscow Mule, Rosemary Simple Syrup Recipe
1/4 oz(7g)Rosemary Simple Syrupadjust to taste after topping with ginger beer
1/2Limecut into quarters
2Sprigs of Fresh Rosemarycut to fit into the shaker or mixer
2 oz(57g)Fresh Grapefruit Juice
2 oz (57g)VodkaTitos is gluten free, if needed
Crushed Ice
Ginger Beerto top, I like Fever Tree, it's gluten free
Instructions
For the Rosemary Simple Syrup:
In a small sauce pot, bring the sugar and water to a boil and swirl the pot a few times until the sugar completely dissolves. Remove from heat. Add the rosemary sprigs to the sugar mixture, and place a lid on the sauce pot. Steep for 10 minutes. Remove lid, strain to remove the rosemary and store in a lidded container in the refrigerator for up to two weeks. Chill before using in cocktail (to speed this process, I place the container, unlidded, in the freezer to chill the simple down fast - I use a canning jar for this.)
For the Cocktail:
Juice one grapefruit through a fine mesh strainer and into a small bowl. Set aside. In a cocktail shaker or mixer, muddle the lime wedges, simple syrup (if using) and fresh rosemary sprigs. Pour in the grapefruit juice, and vodka and top with ice. Stir. Fill a Collins glass or copper mug with crushed ice and double strain the grapefruit mixture into the glass/mug. Top with ginger beer and adjust sweetness to taste by adding more simple if desired. Garnish with a lime slice and rosemary sprig.
Notes
I can get about 1/2 C (132g) of juice out of one medium grapefruit. That'll give you enough juice for about two and a half drinks. The rosemary simple syrup can be made up to a week in advance and can be easily doubled if needed.The cocktail can be made up to one day in advance without adding the ginger beer, stored in a lidded container. When ready to share, pour into Collins glass or mug and then top with ginger beer.