Grapefruit Collins
COCKTAIL INGREDIENTS:
- 60 ml Blended Scotch
- 45 ml Fresh Grapefruit Juice
- 15 ml Fresh Lemon Juice
- 15 ml Simple Syrup
- 3 dashes Peychaud’s Bitters
- 22,5 ml Egg White
- Soda Water (Chilled)
GARNISH:
- Grapefruit Twist
INSTRUCTIONS:
• Combine all of the ingredients except soda water in a cocktail shaker.
• Dry shake (without ice) to emulsify the egg whites.
• Add ice and shake until chilled.
• Strain into a cocktail glass over fresh ice.
• Top up with soda water to raise the foam. (For better result you can make a hole with a straw to pour the soda water through, or pour it along the bar spoon in order not to ruin the foam.)
• Garnish with a grapefruit twist.
Cocktail author: Sam Ross.
Grapefruit Collins is a delightful cocktail, perfect for spring or autumn, the transitional times of the year. When one is looking for something approaching light summer cocktails, but maintaining that warming quality scotch can provide.
Flavour profile of the cocktail is dominated by the combination of oaky, woody notes of scotch and bitter sour taste of grapefruit. Additional balance is provided by the lemon juice and simple syrup with Peychaud’s bitters binding everything together. Foamy texture resulting from the egg whites absorbs a lot of the bitters and citrus flavours completely hiding the taste of the egg and giving the cocktail almost desert like quality. Fantastically tasty drink.
I was curious and tried this recipe with ruby red and white grapefruit juices, both proved to be delicious. However, white grapefruit version became my favourite. Slightly more pronounced bitter sour grapefruit taste, was simply incredible, really shining through in the drink.