Garnish:
Grapefruit juice and salt-rimmed glass & grapefruit zest twist
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
| 1 2/3 fl oz | Patrón Reposado tequila |
| 1 1/2 fl oz | Pink grapefruit juice (freshly squeezed) |
| 1/3 fl oz | Giffard Menthe Pastille white crème de menthe |
| 1/12 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 4 drop | Bob's Grapefruit Bitters |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
Review:
Crème de menthe plays a subtle but crucial role in this palate-cleansing and refreshing aperitivo/digestivo.
History:
Adapted from a recipe in the 1974 edition of the Mr. Boston Official Bartender's Guide
HOT PANTS
Mr. Boston Official Bartender's Guide, 1974
1½ oz. Old Mr Boston Tequila
½ oz Old Mr Boston Peppermint Schnapps
1 tablespoon Unsweetened Grapefruit Juice
1 teaspoon Powdered Sugar
Shake with ice cubes and pour into old-fashioned glass rimmed with salt.
Alcohol content:
- 1.3 standard drinks
- 16.8% alc./vol. (33.6° proof)
- 18.1 grams of pure alcohol
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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