Grapefruit. Perfected.
Giffard Pamplemousse
Specialty Liqueur
Fresh, pink grapefruit peels are steam distilled to extract the bright, aromatic essential oils contained within. Using Giffard Pamplemousse is the perfect way to add a little sunshine to creative cocktails or to brighten up some bubbles.
| Volume | 750 mL | ABV: 16% |
| Appearance | Blush pink |
| Aroma | Candied grapefruit, black pepper, lemon, bitter orange |
| Tasting Notes | Bittersweet, grapefruit zest, tart and refreshing |
Nature is the Best Ingredient
To craft this pink grapefruit liqueur, Giffard incorporates the essential oils found in the peel, that are extracted through a process of steam-distillation. True to the fruit, the result is the bright aromatic quality and the balanced bitterness and tartness of fresh pink grapefruit.
Pour Some
Pamplemousse
On It
"Every bartender has at least one ingredient in their arsenal that can improve just about any cocktail. Shae Minnillo of Maison Premiere in New York City offers tips on using his secret weapon, Giffard Pamplemousse." - Punch
Its distinctive bittersweet flavor, obtained by extracting the fruit's essential oils through steam distillation, has swiftly landed Giffard Pamplemousse a spot on back bars across the country.
Giffard Pamplemousse Drink Recipes
Monkey’s Paw
by Ryan Gannon
| 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 |
Kir Rosé
A Low-ABV brunch style cocktail with perfect balance, never too sweet, strong or heavy.
| 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 |
Address Unknown
by Jonathan Mateer
| 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 |
Sotol Paloma
| 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 |
Chilean Bellflower
by Jillian Hapak, bartender at Brass Tacks in Denver, CO
| 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 |
The Promised Neverland
by Vay Su, bartender at Republique in Los Angeles, CA
| 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 |
Bending Blades
by Christopher Day, bartender at Tartine Manufactory in Oakland, CA
| 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 |
Sandilla Exquicita
by Jesus Perez, bartender at Swizzle and Employees Only in Miami
| 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 |
Perfect Paloma
A modern twist on the classic Paloma, inspired by Thad Vogler
| 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 |
Mezcalarita
A modern twist on the classic savory margarita.
| 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 |
Mezcal Paloma
| Ingredients | |
|---|---|
| 1.5 oz. | Agave de Cortes Mezcal |
| 1.0 oz. | Giffard Pamplemousse |
| 0.75 oz. | Fresh Lime Juice |
| 2.0 oz. | Club Soda |
| Method |
|---|
| In a mixing tin with ice, combine ingredients together without club soda. |
| Shake and strain contents into a salted rocks glass over ice. |
| Top with club soda. |
| Garnish with a grapefruit slice. |
| Garnish |
|---|
| Grapefruit slice |
Rose & Rosé
| Ingredients | |
|---|---|
| 3.0 oz. | Cold, Dry Sparkling Rosé Wine |
| 1.0 oz. | Chilled Giffard Pamplemousse Rose |
| Method |
|---|
| Build. |
| Garnish |
|---|
| Lemon twist |
| Equipment |
|---|
| Flute Glass |
Pamploma
| Ingredients | |
|---|---|
| 1.5 oz. | Angelisco Blanco |
| 0.75 oz. | Giffard Pamplemousse |
| 0.75 oz. | Lime Juice |
| 0.5 oz. | Grapefruit Juice |
| Method |
|---|
| Combine ingredients in a shaker with ice. |
| Shake, then strain into a rocks glass over fresh ice. |
| Garnish with lime wheel. |
| Garnish |
|---|
| Lime wheel |
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