it complements anything you serve with it! – one of my favorite qualities about this punch is that it pairs so nicely with almost anything I serve – from latkes, to a roast turkey, to a midday brunch.It’s sweet (but not too sweet), so flavorful, and tipsy enough to be a proper drink without coming on too strong. Chop your cucumber for muddling and juice your pink grapefruit so you have 2½ ounces of juice. it’s delicious! – I’ve been hosting a large Hanukkah party for decades, and there is never a person who tries this punch and doesn’t come back for seconds. Slice and assemble your cucumber garnish and set it aside.it’s pretty! – I love the pale pink color and green mint leaves – this lovely combo always draws people in.But I love a bourbon cocktail, and I think that this bourbon grapefruit punch is always such a hit because it checks all the boxes: Take the mint leaves and gently press in the palm of your hand before placing in a julep cup with simple syrup and half of the bourbon (1.5 oz). I’ve been making this bourbon grapefruit punch for over a decade, and with good reason!Ī loaded question, I know. After Halloran added a squeeze of lemon juice to lend brightness and zest to the mix, he found he had hit all the notes he was hoping to play.Bourbon grapefruit punch is an easy, festive crowd pleaser! The result is a flavorful whiskey loaded with authoritative rye notes, and bottled at cocktail-friendly 90 proof, assuring it won’t be timid when facing down sometimes pushy mixers, like, say, grapefruit juice and a bitter Italian liqueur.
While patiently waiting for their own whiskey to age, they acquired casks from another outfit, blending four barrels at a time to produce a flavor profile they felt offered a respectable nod to the family recipe, and began selling it under the Belle Meade Bourbon label. Since 2011, the brothers have been intent on resurrecting the whiskey once made by their great-great-great-grandfather Charles Nelson. Halloran originally crafted this cocktail for Charlie Nelson, who with his brother Andy, reopened Nelson’s Green Brier Distillery, also located in Nashville. “This is for people who want a whiskey drink, but when it’s eighty degrees outside, a Manhattan just doesn’t seem right,” Halloran says. Add Juice & Rum: Stir in the grapefruit juice. Adding a dollop is like suddenly viewing summer through a sepia filter, with the brown spirit adding darker notes that bring to mind turning leaves. Muddle Mint & Sugar: In the bottom of a large pitcher, muddle together the mint leaves and sugar. His favorite time and place to consume them? A bright day on the patio, of course.īut what to do when days shorten, the temperatures begin to drop, and a summer drink suddenly seems like a ticket to the wrong destination? Halloran found a way to bridge the seasons with a simple addition not unfamiliar to the South: bourbon. Put lid on shaker and shake a few times to mix. The higher quality the smoother the drink.
Use a muddler to muddle the leaves into a juicy pulp. “I use these two in my day-to-day life all the time, especially when I want something refreshing,” says Patrick Halloran, bar manager at Henrietta Red, a notable raw-bar-and-more in Nashville. Put 5 to 15 mint leaves into a cocktail shaker with ½ oz grapefruit juice. Which is wholly inexplicable since the sweet-sour of the grapefruit juice and the sweet-bitter of the Campari wind like a helix around each other, creating an exciting, nearly new taste. Yet curiously, there’s no iconic drink featuring the duo-no gin with tonic, no mint-meets-rum in a mojito. G r apefruit and Campari are the Tracy and Hepburn of the cocktail set-one of the greatest pairs to ever mingle in a single glass.
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