Fresh, pink grapefruit peels are steam-distilled to extract the intense aromatic oils contained within. The perfect way to add a little sunshine to creative cocktails or to brighten up some bubbles. Add a splash to your next glass of rosé wine.
| Volume | 750 mL |
|---|---|
| Country of Origin | France |
| Aroma | Candied grapefruit, black pepper, lemon, bitter orange |
| Flavor | Bittersweet, grapefruit zest, tart and refreshing |
Fresh, pink grapefruit peels are steam-distilled to extract the intense aromatic oils contained within. The perfect way to add a little sunshine to creative cocktails or to brighten up some bubbles. Use it in place of Triple Sec to add a grapefruit twist to your Margarita, or add a splash to your next glass of rosé wine.
| Appearance | Blush Pink |
|---|
Giffard liqueurs are made with tradition and quality, blending established processes like slow maceration, with cutting-edge methods, in order to achieve the uncompromised taste of whole, natural fruits, herbs and spices. Since 1885, four generations of the Giffard family have worked hard to continuously provide the world with quality liqueurs and syrups.
Giffard Brand Page| Ingredients | |
|---|---|
| 1.5 oz. | Monkey Shoulder |
| .75 oz. | Giffard Pamplemousse |
| 7 drops | Bittermans Orange |
| 1 dash | Citric Acid |
| Method |
|---|
| Briefly stir with ice, then strain over a large ice cube. |
| Garnish |
|---|
| Lemon peel |
| Equipment |
|---|
| Double Old-Fashioned |
| Ingredients | |
|---|---|
| 1.0 oz. | Giffard Pamplemousse |
| 4.0 oz. | Sparkling Rosé Wine |
| Method |
|---|
| Combine all ingredients in a wineglass with ice and stir briefly with a bar spoon. |
| Garnish with a cucumber slice. |
| Garnish |
|---|
| Cucumber Slice |
| Equipment |
|---|
| Wineglass |
| Ice: Cube or 1/2 Kold Draft |
| Jigger |
| Barspoon |
| Ingredients | |
|---|---|
| .5 oz. | Maestro Dobel Reposado Tequila |
| .25 oz. | Del Maguey Vida Mezcal |
| .5 oz. | Giffard Pamplemousse |
| .25 oz. | Giffard Triple Sec |
| 1.0 oz. | Watermelon juice |
| .5 oz. | Lime juice |
| .25 oz. | Agave syrup |
| 3 | Basil leaves |
| Method |
|---|
| Combine all ingredients into a shaker. |
| Shake, double strain over a large rock in a glass rimmed with Tajin. |
| Garnish |
|---|
| Tajin rim |
| Watermelon cube |
| Basil leaf |
| Equipment |
|---|
| Rocks glass |
| Ingredients | |
|---|---|
| 1.5 oz. | Sotol Por Siempre |
| .75 oz. | Giffard Pamplemousse |
| .75 oz. | Fresh-Squeezed Lime Juice |
| 3.0 oz. | Grapefruit Soda |
| Method |
|---|
| Combine all ingredients except soda and shake with ice. |
| Strain into a collins glass over fresh ice and top with grapefruit soda. |
| Stir briefly. |
| Garnish |
|---|
| Grapefruit slice |
| Ingredients | |
|---|---|
| 1 oz. | Pisco El Gobernador |
| 1 oz. | Lillet Rose |
| .5 oz. | Giffard Pamplemousse |
| .5 oz. | Fresh Lemon Juice |
| .25 oz. | Simple Syrup |
| 1.5 oz. | Club Soda |
| 1 spritz | Rose Water |
| Method |
|---|
| Add pisco, Lillet rose, Pamplemousse, lemon and simple into a tin and shake with ice. |
| Fine strain mixture into a wine glass over fresh ice. |
| Add soda water. |
| Spray with rose water. |
| Garnish |
|---|
| Edible flower |
| Ingredients | |
|---|---|
| .75 oz. | Pierre Vallet VSOP |
| .75 oz. | Giffard Rhubarbe |
| .25 oz. | Giffard Pamplemousse |
| .75 oz. | Fresh Lemon Juice |
| 2 oz. | Champagne |
| 1 dash | Bitter Truth Grapefruit Bitters |
| 2 dashes | Peychaud's Bitters |
| Grapefruit Twist |
| Method |
|---|
| Add all ingredients to the mixing tin (except Champagne). |
| Express and add grapefruit twist. |
| Add ice and shake hard. |
| Strain into wine glass over fresh ice. |
| Top with Champagne. |
| Garnish |
|---|
| Rhubarb Ribbons |
| Lemon Twist |
| Ingredients | |
|---|---|
| 1.5 oz. | Tapatio Tequila Blanco |
| .5 oz. | Giffard Pamplemousse |
| .5 oz. | Salers Gentian Aperitif |
| .5 oz. | Lustau Manzanilla Papirusa |
| Method |
|---|
| Build in a mixing glass and stir with cracked ice until thoroughly chilled. |
| Strain into chilled coupe and express lemon oil over the top. |
| Discard peel. |
| Garnish |
|---|
| Discarded lemon twist |
| Ingredients | |
|---|---|
| .75 oz. | Giffard Pamplemousse |
| 1.0 oz. | Leblon Cachaca |
| 4 chunks | Watermelon |
| 1 pinch | Paprika Salt |
| 0.5 oz. | Aperol |
| 0.5 oz. | Lime Juice |
| .25 oz. | A Simple Syrup |
| Method |
|---|
| Muddle watermelon and salt. |
| Add ingredients. |
| Shake/strain into Collins glass. |
| Pack with pellet ice. |
| Garnish |
|---|
| Grated watermelon |
| Grapefruit peel |
| Ingredients | |
|---|---|
| 1.5 oz. | Mezcal, Tequila, or Sotol |
| 1.0 oz. | Giffard Pamplemousse |
| .75 oz. | Lime |
| .25 oz. | Simple Syrup |
| 2.0 oz. | Soda Water |
| Method |
|---|
| Shake all ingredients with ice, except for the soda. |
| Strain over fresh ice and top with soda in a tall glass. |
| Garnish with grapefruit wedge. |
| Garnish |
|---|
| Grapefruit Wedge |
| Equipment |
|---|
| Collins glass |
| Collins glass |
| Bar spoon |
| Shaker |
| Hawthorne strainer |
| Fine strainer |
| Ingredients | |
|---|---|
| 1.5 oz. | Agave de Cortés mezcal |
| 1.0 oz. | Giffard Pamplemousse |
| .75 oz. | Lime Juice |
| .25 oz. | Simple Syrup |
| Method |
|---|
| Shake ingredients together and strain over ice. |
| Garnish |
|---|
| Grapefruit twist |
