I once wrote a column called “Grapefruit is the New Umami” because it’s a leap for cocktail students to grasp. In cocktails, grapefruit juice plays a chemistry role that has nothing to do with the horrid half-grapefruits your mother made you eat, or someone’s lamebrained crash diet. The Grapefruit juice (fresh, SVP) or bitters, “brings the whole room together” as Mr. Lebowski once said. You don’t taste the fruit per se, you taste an experience that couldn’t come together without this dear ingredient. Try it. Not Greyhounds, although those are fine— something more complicated.

Made this once before with Rekja vodka- crisp and refreshing. Just built one now with Zubrowka Bison Grass vodka just because. Result- interesting and softer, the bison grass combined with grapefruit brought on a slight warm cinnamon taste under the citrus sharpness. Would I do this again? Yep. With Reyka again? Yep.

A nice citrus-sour cocktail with the Benedictine providing just enough herbalness to the cocktail.

Wonderful cocktail. Ingredients all work together well. I would agree, it is sophisticated in flavour and the grapefruit juice adds a nice hint.

Very good! I added a rosemary sprig as decoration. This gives a nice odor while drinking.

Suprisingly sophisticated. I hate grapefruit juice but love this

This is really good. Benedictine is such a versatile liqueur. Delicious combination.

It’s got ZING