I’ll admit it is getting harder and harder to preface these posts. Do I really need a reason or pretense to make myself a delicious alcoholic beverage once a week and share it with my friends? Who knows, I don’t make any of the “rules” around here. I just slavish obey them like I’m supposed to…
Anyway, it was hot this week. Hotter than it should be in September in Northern California. I keep waiting for people to decide to work together through the tool of government to do something about the ever increasing global temperature but nothing seems to happen… Must be why I keep drinking.
This week’s cocktail is a twist on the popular Italian aperitif, the Garibaldi, which may one day be a cocktail I make on this very blog. It doesn’t have whisky in it though so don’t hold your breath. This tweak of the recipe adds bourbon, grapefruit juice and honey. All things that make the serviceable Garibaldi into something sublime.
Grapefruit Garabaldi
- 1 1/2 oz. bourbon
- 1 oz. Campari
- 2 1/2 oz. grapefruit juice
- 1 teaspoon honey
Combine all ingredients in an old fashioned glass. Stir gently until honey dissolves. Add a few ice cubes. garnish with 1/4 grapefruit slice.
I’m trying to remember where I first heard of this drink, so I could properly credit the source for enlightening me! The Grapefruit Garibaldi succeeds in juggling three very distinct flavors into something delicious without losing the uniqueness of each ingredient. A lovely blend of sweet bourbon, sour grapefruit, and bitter Campari. The only way this drink could be improved is if I was drinking it in a village on the north coast of Italy. Which, to be honest, would be a vast improvement…
