Grapefruit-Champagne Negroni Sour

Get the Recipe: Grapefruit-Champagne Negroni Sour

Sweet, bitter, citrusy and lush, this Grapefruit-Champagne Negroni Sour uses fresh grapefruit juice and a Champagne rich simple syrup to make a truly spectacular cocktail.

No ratings yet

Yield1 cocktail

Prep15

Cook15

Chill15

Total45

Ingredients

Champagne Syrup

½ cup Champagne or sparkling wine made in the "Traditional Style", (see FAQs)
¼ cup refined granulated sugar

Grapefruit-Champagne Negroni Sour

1 oz grapefruit juice, fresh squeezed
½ oz egg white or vegan foam alternative, (see FAQs)
½ oz Champagne syrup
½ oz Cocchi Americano Bianco
1 oz Campari
1 oz Leopold Bros Summer Gin
2-3 dashes grapefruit bitters , optional

Equipment

measuring Cups
1 small pot
1 Whisk
1 coupe or rocks glass
1 y-peeler or cheese peeler
1 paring knife
1 cutting board
1 citrus reamer or juicer
1 small bowl
1 cocktail shaker
1 Fine Mesh Strainer
1 Hawthorne Strainer

Print Recipe

Instructions

Champagne Rich Simple Syrup

Add the Champagne to a small saucepan over medium heat until it has reduced by half. Then, pour in the sugar and stir until it has dissolved. Once you can no longer see any sugar granules, remove the syrup from the heat and let it cool at room temperature or in your refrigerator.

Grapefruit-Champagne Negroni Sour

First, place a coupe or rocks glass in the freezer 15-30 minutes before making the cocktail. Next, clean the skin of a grapefruit. Then, use a y-peeler or cheese peeler to create a roughly 1in x 3in (2.5cm x 7.6cm) long strip of grapefruit peel. Clean up the edges, shaping the peel into a parallelogram with a knife. Then, create a slit down the center of the peel leaving roughly .5in (1.3cm) of clearance at the top and bottom. Set your garnish aside.
Next, cut and juice the grapefruit. Strain its contents into a separate container for the cocktail. Next, crack the egg and separate the yolk from the white. Whisk the egg white to loosen the protein structure up a bit and set it aside.
Now, measure out and add all the listed cocktail ingredients to a shaker. Cover and shake for 15 seconds without ice (dry shake). Then, top with ice, close the shaker, and vigorously shake everything for about 30 seconds.
Double strain the cocktail through a Hawthorne and fine mesh strainer, into either a coupe glass (sans ice) or a rocks glass (with a large ice cube). Express the grapefruit peel over the drink by holding the top and bottom of peel horizontally and facing out. Squeeze down to release the oils. Rub the outside of the peel against the rim of the glass. Twist the peel after it's expressed and slide it onto the rim of the glass using the slit in the center.

Notes

If you forget to chill your glass, just fill it with ice and set it next to your workstation while you prep the cocktail. Dump the ice right before shaking the cocktail to have it ready.
You won't need an entire egg white for each cocktail. One large egg's white should be enough for 2-3 cocktails.
The egg white foam sets faster and lasts longer in this cocktail because the acid from the grapefruit juice acts as a stabilizer. Neat right?!
The champagne syrup makes enough for 8 cocktails and lasts up to 3 weeks when stored in the refrigerator.
Store your vermouth in the refrigerator for 1-2 months after opening. Remember, vermouth is wine with liquor in it. While the spirits slow down the fermentation that occurs when wine is exposed to air, it won’t last forever.
Don’t have access to the gin or vermouth listed? Choose a citrus-forward gin for a similar flavor profile and either a French Blanc Vermouth or another Italian Bianco Vermouth (see FAQ for suggestions).
I know it seems counterintuitive to strain the grapefruit juice both before and after shaking the cocktail, but the second strain ensures ice chips don’t end up in your drink and ruin the texture. I find that citrus pulp slows down the second strain if you don’t remove it beforehand. Honestly, both strains are optional, but I think it's worth it for the best texture and if you plan to make more than one cocktail.

Nutrition