The STIR: South Texas Ruby Red

August 8, 2018

As summer comes to a close, we are celebrating some sassy South Texas citrus with this delicious and refreshing grapefruit cocktail. This redheaded beauty is simple to make and even simpler to sip. What more can you ask for?

South Texas Ruby Red
½ oz Del Maguey, VIDA Mezcal
¾ oz Paula’s Texas Grapefruit Liqueur
½ oz Lime Juice
¼ oz Simple Syrup
½ oz Grapefruit Juice
Splash of Topo Chico
1 Texas Grapefruit
5 fresh Basil Leaves leaves
Hibiscus/Tajin Salt

First let’s start with preparing those Texas Grapefruits. While the white pith and membrane of citrus fruits are edible, they’re also quite bitter. So, for purposes such as this cocktail, where we want a little sweeter citrus taste, you’ll want to supreme the grapefruit, removing the sweet flesh from its bitter surrounds.Slice lengthwise between flesh and peel, following fruit’s contour; remove peel and pith- that easy.

In a cocktail mixer, muddle the basil leaves and grapefruit supremes.

Next, add all of your liquids except for the Topo Chico and stir.

Now, prepare your glass by adding the Hibiscus and Tajin Salt rim. Coat the rim of your glass with grapefruit juice and roll into salt mixture. We used a mason jar, because this is a South Texas cocktail after all.

Lastly, pour your mixture over ice and top off with a splash of Topo Chico.

Complete with a basil and grapefruit wedge garnish.

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