Grapefruit and Chartreuse Create a Cool Pair
One of my favorite parts of moving to a new area is finding all my new “places”. A new bar, a new coffee shop, a new corner store – picking each one and visiting them all regularly is fun for me. But because of Covid, I could not communicate with my new neighbors as usual.
On the one hand, I can count the number of local establishments I’ve been to physically since moving to Lents (same Portland, Oregon as Woody Guthrie), and each visit was (obviously) disguised and (necessarily) worthwhile. Recently, instead of dwelling on a selection of citrus fruits at Portland Fruit, I ran through small aisles, tossing items from my list into a basket without stopping to browse. If it hadn’t been for a bowl of small, slightly rumpled grapefruit at the checkout counter, I would have missed out on a $ 2-a-dollar deal entirely – and I wouldn’t be sipping on this surprisingly delicate chartreuse-tequila cocktail right now.
Nothing about grapefruit, green chartreuse or tequila tells me thin. Most people find grapefruit too bitter without added sugar. Tequila – or at least cheap tequila – needs salt. And the bright green chartreuse is filled with both plants and booze. However, somehow when combined, these three merge into something almost too understated . Grapefruit reads juicy, not bitter, tequila has a mild flavor, and chartreuse makes itself felt without dominating the cup. It’s so nice that I first wondered if it was too nice before remembering that I am someone whose idea of a “good drink” equals Campari and Fernet (delicious, but hardly enjoyable).
If I had to change anything, I would add a strip of grapefruit zest as a side dish, if only to bring back the bitterness and emphasize how enjoyable a set of assertive ingredients can be (and to use up every bite of these precious ingredients). grapefruit). To make it you will need:
- 1 1/2 ounce tequila blanco
- 3/4 oz green chartreuse
- 3/4 oz fresh ruby and red grapefruit juice
Add everything to a shaker filled with cracked ice and shake until very cold. Strain into a compartment glass, garnish with a strip of grapefruit zest if desired, and enjoy.