As the summer months approach, many of us find ourselves turning to cocktails with citrus accents, for a refreshing drink to enjoy under the sun. In this pink grapefruit cocktail, bittersweet citrus notes are pleasantly balanced by the intensely sweet anise aroma of Molinari Sambuca.
Molinari Sambuca is favored for its signature licorice aromatics, distilled from the essential oils of Chinese star anise. Its spicy, woody scent pairs well with the citrus-orange of pink grapefruit juice, which also serves to balance the sambuca’s sweet, syrupy consistency with its sour, puckery taste. For further complexity, we include a cinnamon-infused simple syrup, giving our cocktail’s anise-flavored base an extra layer of clove and balsamic spice notes.
A few dashes of Peychaud’s bitters, known for its cherry, clove and nutmeg aromatic notes, neutralize the odor of the egg white fizz in our pink grapefruit cocktail.
Garnish with a twist of orange peel to enhance the grapefruit’s citrus scent and a sprig of thyme for its fresh pine scent.
pink grapefruit – sambuca – cinnamon – thyme
preparation
- 30 ml Molinari Sambuca Extra
- 60 ml pink grapefruit juice
- 10 ml cinnamon simple syrup
- 20 ml egg white
- orange zest
- a sprig of fresh thyme leaves
Combine all of the ingredients together in a shaker. Add some ice and then give it a few good shakes. Sieve and pour the contents into a cocktail glass. Finish off with a few dashes of Peychaud’s Bitters, fresh thyme leaves and orange zest.
