Sugarplum
Recipe:
- 60ml gin
- 30ml grapefruit juice
- 15ml selfmade grenadine
Shake everything on ice until sufficiently chilled. Fine strain into a prechilled coupe. No garnish.
A exemplary cocktail from the book "Regarding Cocktails" by the legendary Sasha Petraske - and quintessentially also typical of the Milk & Honey bar, as the book's own description points out. Easy, simple, stripped down to the essentials. That has its advantages, although I'm usually more of a "more is more" kind of person.
The "Sugarplum" is a very easy-drinking cocktail and the name really fits. Together, pink or red grapefruit and grenadine - or in my case, less-sweet hibiscus tea syrup (see recipe) create a note of a sugar-preserved plum that still has sugar crystals clinging to its surface. If you're actually using grenadine, I'd reduce the ratio to 10 ml, but the decision ultimately depends on the individual acidity of the grapefruit you're using anyway. Still, it's a nice, easy drink for warm weather and for introducing friends to cocktails.
Source: Joseph Schwartz, taken from: Regarding Cocktails - Sasha & Georgette Moger-Petraske, p. 141
