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Kingston Zing !

Ingredients:

Serving: 1

1/2 ounce grapefruit punch syrup (see Editor’s Note)

3/8 ounce strained lime juice (if 3/8 ounce breaks your brain, think of it as a light 1/2 ounce)

6 drops Bittermens Hopped Grapefruit bitters

5 drops salt solution (4:1, water to salt)

1 1/2 ounces Wray & Nephew overproof rum, chilled in the freezer

soda water, to top

Garnish: channeled lime twist (a thin ribbon peeled with a channel knife), grapefruit slice.

Directions:

Combine the first five ingredients in a shaker tin. Whisk with a milk frother (or stir briskly until combined) and set aside.

Fill a chilled 12-ounce highball glass with small ice cubes. Add the soda until the glass is three-quarters full.

Pour the contents of the shaker into the glass while holding the glass at a 45-degree angle. Top with soda until the glass is full.

Agitate the mixture with a single brisk dip of a bar spoon.

Garnish with the channeled lime twist and a grapefruit slice.

Editor’s Note:

Grapefruit Punch Syrup:

63 grams (2 1/4 ounces) grapefruit oleo saccharum (grapefruit peel and white sugar) 250 grams (8 3/4 ounces) strained grapefruit juice, preferably white 173 grams (about 6 ounces) white sugar 3 grams (about 1/2 teaspoon) citric acid

1. Make an oleo saccharum by placing 250 grams grapefruit peel (about 1 1/4 cups) and 250 grams white sugar (about 1 1/4 cups) in a resealable bag. Let the bag sit in the refrigerator for 48 hours. Once the sugar has dissolved completely, remove and discard the peels. Store in a resealable container and refrigerate. Will keep for 1 week in the refrigerator. Makes around 8 ounces.

2. Combine the juice and 63 grams (2 1/4 ounces) of the oleo saccharum in a blender and mix at a low speed. Slowly add the sugar, followed by the citric acid. Blend until the sugar is fully dissolved.

3. Bottle and refrigerate for at least 24 hours and up to 2 weeks. Makes 12 ounces.

Courtesy: Garret Richard, New York City /Punch

Photo: Lizzie Munro

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