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.
Crème de menthe plays a subtle but crucial role in this palate-cleansing and refreshing aperitivo/digestivo.
Adapted from a recipe in the 1974 edition of the Mr. Boston Official Bartender's Guide
HOT PANTSMr. 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.