Ruby Dove
Thomas J. Story
If you like a Paloma, you’ll love this grapefruit and tequila cocktail that pushes the citrus flavor with a house-made cordial and brings the heat with serrano syrup.
This recipe, and others like it, can be found in the article “Yes, You Should Serve Shrimp Louie at Your Holiday Party. Plus, Other Coastal Classics.”
How to Make It
1
Make the Grapefruit Cordial: Juice and strain 8 grapefruits. Combine strained juice, sugar, and citric acid in a medium saucepan and bring to a boil over medium heat. Turn down to low heat and let simmer for 15 to 20 minutes, until reduced by half. Allow mixture to cool, then strain through a chinois or fine mesh strainer. You may refrigerate for up to 5 days before using.
2
Make the Serrano Syrup: Add peppers and water to a saucepan and heat until mixture reaches a boil. Turn heat down to low, add the sugar, and let simmer for 10 minutes. Allow the mixture to cool and strain through a sieve. You may refrigerate for up to 5 days.
3
Make the Cocktail: Shake all ingredients (except soda water, salt, and garnish) and strain into a black-salt-rimmed Collins glass over ice. Top with soda water. Garnish with dehydrated lime.
Ingredients
For the Grapefruit Cordial
8 grapefruits, juiced (about 40 oz.)
30 oz sugar
1 oz citric acid
For the Serrano Syrup
8 serrano peppers, chopped
2 ½ cups water
3 cups sugar
For the Cocktail
1 ½ oz Herradura Blanco
1 oz grapefruit cordial (ingredients above; recipe top right)
¾ oz key lime juice
½ oz Mommenpop Ruby Grapefruit Aperitif
¼ oz serrano syrup (ingredients above; recipe at right)
soda water (to top with)
black salt (for rim of glass)
dehydrated lime wheel (for garnish)
Directions
1
Make the Grapefruit Cordial: Juice and strain 8 grapefruits. Combine strained juice, sugar, and citric acid in a medium saucepan and bring to a boil over medium heat. Turn down to low heat and let simmer for 15 to 20 minutes, until reduced by half. Allow mixture to cool, then strain through a chinois or fine mesh strainer. You may refrigerate for up to 5 days before using.
2
Make the Serrano Syrup: Add peppers and water to a saucepan and heat until mixture reaches a boil. Turn heat down to low, add the sugar, and let simmer for 10 minutes. Allow the mixture to cool and strain through a sieve. You may refrigerate for up to 5 days.
3
Make the Cocktail: Shake all ingredients (except soda water, salt, and garnish) and strain into a black-salt-rimmed Collins glass over ice. Top with soda water. Garnish with dehydrated lime.
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