This Grapefruit Basil Martini is a lovely light cocktail, perfect as an aperitif. Enjoy this drink anytime a cocktail is called for. The grapefruit juice and basil are perfect complements.
Once I knew our upcoming Gr8 Dinner would be Italian cuisine, it was up to me to create a signature cocktail. And when I think of Italy, citrus comes to mind. Vodka and citrus are always compatible but I needed to think of another ingredient aside from the two basics.
I had seen basil with grapefruit juice combined on a few restaurant bar menus but they usually added simple syrup to sweeten the drink…not a fan.
After playing around with the basil and grapefruit juice, I thought of using the Italian grapefruit soda by San Pellegrino. It worked perfectly. Not only did it eliminate the need for simple syrup but it added a little carbonation.
How to Make a Grapefruit Basil Martini
Muddle a couple of fresh basil leaves in the bottom of a cocktail shaker. Then add equal parts of vodka (your choice of brands), freshly squeezed grapefruit juice, and the grapefruit soda. Add some ice to the shaker and stir or swirl vigorously.
I actually prefer this drink "shaken, not stirred," but because of the carbonation from the soda, you run the risk of a mess. Please, feel free to shake it. (I do advise that you do this over the sink.)
Then simply pour into a pre-chilled cocktail glass and enjoy!
Grapefruit Basil Martini
- Cocktail Shaker
- 2 - 3 large fresh basil leaves
- 2 ounces vodka
- 2 ounces freshly squeezed grapefruit juice, or a good quality store bought juice
- 2 ounces San Pellegrino Grapefruit Soda (Pompelmo)
- Fill a martini glass with ice some water. Set aside to chill.
- Place the basil leaves in the bottom of a cocktail shaker and muddle the leaves.
- Add the vodka, grapefruit juice, and soda.
- Then add ice to the shaker and stir or swirl vigorously. (At this point, as mentioned above, you CAN shake this, but you run the risk of a bit of a mess.)
- Empty the ice and water from the glass and strain the cocktail into the chilled glass.
- Garnish with a basil leaf.
- Cin Cin!