You know how in the winter you somehow find yourself with tons of fresh grapefruit you never know what to do with? Juice them. Juice every last one of them and use that juice for this cocktail from a 1972 issue of Gourmet. It is prima facie a summer drink, but I attest it works year round. 

You know how in the winter you somehow find yourself with tons of fresh grapefruit you never know what to do with? Juice them. Juice every last one of them and use that juice for this cocktail from a 1972 issue of Gourmet. It is prima facie a summer drink, but I attest it works year-round.

UPDATE: Blast, they removed it! Let me see if I can remember how to make it… I think it was maybe 1.5 or 2 oz dry gin, a couple ounces of freshly squeezed grapefruit juice and I want to say a dash of Angostura bitters. Put all that in a shaker with ice and shake it up. Then strain it into a glass.

UPDATE #2: I found it! I was way off. Disregard the Angostura (I think I’m thinking of the Pink Gin cocktail).

The correct recipe is:

“In a cocktail shaker combine 1/4 cup each of gin and grapefruit juice, 1 tablespoon dry vermouth and a little crushed ice. Cover the container, shake the mixture well, and strain it into a stemmed glass over ice cubes. Makes 1 drink.”

Here’s a screenshot of it, in case they ever think of taking it down again. I’m preserving it forever, like a caveman in ice.