Name: Northern Glow
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 15 ml Triple sec; 30 ml Pink grapefruit juice; 10 ml Lemon juice; 10 ml Sugar syrup 'rich' (2:1); 3 dash Rhubarb bitters

Ingredients

1 ¹⁄₂ fl oz

Hayman's London Dry Gin

¹⁄₂ fl oz

Cointreau L'Unique triple sec liqueur

1 fl oz

Pink grapefruit juice (freshly squeezed)

¹⁄₃ fl oz

Lemon juice (freshly squeezed)

¹⁄₃ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

3 dash

Fee Brothers Rhubarb bitters

How to make

Glassware

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of pink grapefruit zest.

Method

SHAKE all ingredients with ice.

STRAIN into ice-filled glass.

Garnish

EXPRESS grapefruit zest twist over cocktail and use as garnish.

Health & Nutrition

Nutrition:

One serving of Northern Glow contains 181 calories

Alcohol content:

1.4 standard drinks
16.29% alc./vol. (32.59° proof)
19.4 grams of pure alcohol

History

Adapted from a recipe created in November 2012 by Tim McCall, then Assistant Bar Manager at the Great Northern Hotel in London. Tim originally christened his new creation Northern Sour but by the time we discovered it at the hotel's Plum + Spilt Milk bar, in July 2013, it had been renamed Northern Glow, and even Tim says "the name change is a little better."

Comments & Discussion

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Heidi Della Pesca Premium Member 14w

Happy gin moment (the best kind). This is so light, but retains beautiful flavor layers. The grapefruit peeps through the gin botanicals and the orange keeps good company underneath. Works with curaçao if you're out of Cointreau. (Horrors!) Added to my faves for refreshing and memorable.

Tavor Lahat 21w

This cocktail is a win and becomes one of my favourites. The gin, the different citrusy varieties and with the rhubarb bitters mix up together perfectly which makes it complex, beautifully balanced, mouthwatering and refreshing.
Highly recommended.

Florian Ruf Premium Member 25w

Made this cocktail straight-up without further dilution and it worked very well. I only changed the rhubarb bitters to 1 dash angostura.

james I 1y

I was curious as to why the photograph seems to contain ice and the description doesn’t so I made one of each and preferred the one with ice. Probably something to do with being an American.

Simon Difford Verified User Premium Member 1y

Thanks for binging to my attention, James. An error in the instructions, which I've now corrected.

David Hoyle 2y

Triple Sec and grapefruit seem often to be a winning combination and this cocktail is a case in point. The flavours are all well-integrated to produce a fruity, zesty drink with a kick. Rhubarb Bitters being pretty subtle in my opinion, folks may wish to add more...

K&J in Calgary 6y

Freah and citrusy on the nose but surprisingly complex and almost spiky on the palate. Well balanced and nice finish (dry). More than the sum of its parts; rhubarb bitters do a lot to help make this drink stand out.