High Noon (by Naren Young)
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High Noon (by Naren Young)
Serve in a Coupe glass
| 1 1⁄2 oz | Patrón Silver blanco tequila |
| 1⁄2 oz | Strucchi Red Bitter (Campari-style liqueur) |
| 1⁄2 oz | Cointreau triple sec liqueur |
| 1 oz | Pink grapefruit juice (freshly squeezed) |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of grapefruit zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS grapefruit zest twist over cocktail and use as garnish.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Bittersweet and slightly on the sour side so perfectly suited to enjoying as an aperitivo.
History:
Adapted from a recipe created in 2013 by Naren Young at Saxon + Parole in New York City, USA.
Nutrition:
One serving of High Noon (by Naren Young) contains 181 calories
Alcohol content:
- 1.5 standard drinks
- 19.42% alc./vol. (19.42° proof)
- 20.4 grams of pure alcohol
- More Aperitivo/aperitif cocktails
- More Bittersweet (e.g. Negroni) cocktails
- More Sours (citrus) cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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No, it should be called GREATfruit! This one is Le Banger, as the kids say these days.
I'm going to keep citric acid in solution (like the saline in this recipe) to correct for the unusually sweet grapefruit of late.