Grapefruit Cèilidh Sour
by Spritz
"A refreshing Isle of Harris Gin sour."
To Make Grapefruit Sherbert
Ingredients
1 Grapefruit
25g Sugar
Methodology
Using a mandolin, slice a grapefruit thinly into wheels.
Dehydrate the wheels in a dehydrator or fan assisted oven on low.
Place the wheels and sugar into a spice blender.
Blitz until a dust forms.
To Make Marmalade Syrup
Ingredients
50g Orange Marmalade
25ml Water
Methodology
Pour water into pan and bring to boil.
Take pan off heat and add marmalade, stirring together.
Strain into a bottle and store chilled.
To Make the Cocktail
Ingredients
50ml Isle of Harris Gin
35ml Fresh Grapefruit Juice
20ml Marmalade Syrup
20ml Egg White
Garnish
Grapefruit Sherbert
Methodology
Pour all the ingredients into the small half of a cocktail tin.
Seal with the larger tin and shake without ice for ten to fifteen seconds.
Unseal the tins, add cubed ice and reseal. Shake hard for ten to fifteen seconds.
Strain into a chilled Isle of Harris Gin Martini Glass.
Garnish with grapefruit sherbert.
Notes
A perfect pantry cupboard cocktail, using marmalade, eggs and fresh breakfast juices.
An easy one to make at a cèilidh at home to share with friends.
