Name: Money Penny
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Gin; 22.5 ml Pink grapefruit juice; 15 ml Dry vermouth; 7.5 ml Sugar syrup (2:1); 4 drop Grapefruit bitters; 3 drop Saline solution 4:1

Money Penny
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Serve in a Coupe glass

Ingredients:
2 oz	Hayman's London Dry Gin
³⁄₄ oz	Pink grapefruit juice (freshly squeezed)
¹⁄₂ oz	Strucchi Dry Vermouth
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
4 drop	Bob's Grapefruit Bitters
3 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

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.

Allergens:

Recipe contains the following allergens:

Dry vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Dry gin soured with a splash of fresh grapefruit juice and balanced with the merest touch of sugar.

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History:

Adapted from a recipe discovered in 2010 at the Blue Owl in New York City, USA.

Nutrition:

One serving of Money Penny contains 185 calories

Alcohol content:

1.4 standard drinks
19.19% alc./vol. (19.19° proof)
20.2 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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MiRiNaeJM

30th December 2024 at 10:57

Another tasty grapefruit cocktail.
It's similar to the 'Isla de Piño,' but this recipe uses gin, dry vermouth, and bitters.
I used Beefeater, Cinzano 1757, and orange bitters.
Because I didn't have any grapefruit bitters, I just added some fresh zest to the shaker.
As a result, it turned into an elegant and bright gin cocktail.
I'm not sure if the specific bitters would make better the flavors, but I'll definitely make it again next time.

John Hinojos

9th October 2024 at 00:46

We made this again using Empress Gin 1908 from the Fairmont Empress Hotel in Victoria, British Columbia, Canada. The gin has pea flower in its infusion which makes it a dark purple colour. Made a great cocktail with a pink tinged purple colour.

Yorey C

9th March 2024 at 05:25

gordons | dolin | bitter truth grapefruit ... tasty but a bit too much bitters unless you're into that

Michael Cronin

6th August 2022 at 21:28

Oh, very nice! I fresh squeezed some grapefruit to try a few cocktails and this is the fave so far. Used Orange Bitters in the absence of the grapefruit bitters.

“Sometimes the old ways are the best.”
Moneypenny, Skyfall

John Hinojos

27th March 2022 at 00:25

Great cocktail. Not too sweet, but we adjusted the sugar syrup to our grapefruit juice which is tree ripened and very sweet. Nice herbal hints from the gin and vermouth.

Andrew Willis

22nd March 2022 at 02:31

In my confusion of deciding to use the last of my fresh squeezed grapefruit juice, I confused the use of rye in the Texsun with the gin. It ended up being a happy accident, a bit too sugary given the sweetness of the rye (compared to gin!), but not excessively so. Happy accidents, to quote Bob Ross. Then, making this to spec with the gin, it's much more elegant expression of balance between the spirit and the fruit.

Debra Metheny

29th January 2022 at 03:32

Damn fine drink, damn fine woman! Seriously, refreshing, balanced.

Florian Ruf

10th October 2021 at 20:30

I should have checked the bitterness of the grapefruit juice first, before adding the bitters...

Sherri Rita

25th August 2021 at 01:07

Haha forgot the sweetener at first and first sip was “interesting,” then quickly went back and added. Transforms the drink dramatically but without losing the dryness, just gets nicely rounded out.