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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.

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.

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

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

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.

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.

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

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