Hana Meadow

I love ruby red grapefruit. My husband doesn’t. We both love this martini. Enough said.

Makes 1 big martini or 2 baby martinis (depending on the size and juiciness of the grapefruit)
adapted from: 101 Mojitos

This cocktail was created by a bartender at the Four Seasons Resort Maui. It is one their most popular cocktails.

½ of a ruby red grapefruit, cut into wedges
4 basil leaves, plus 1 for garnish
1 oz simple syrup
1 ½ oz Absolut Ruby Red vodka
1 oz gin (recommended: Tanqueray Rangpur*)

In a cocktail shaker or mixing glass, muddle the grapefruit wedges with 4 of the basil leaves and the simple syrup. Add the vodka and gin. Top with ice and shake vigorously. Strain into a chilled martini glass or strain into a rocks glass with fresh ice. Garnish with a grapefruit wheel and a basil leaf.

*Tanqueray Rangpur is distilled with Rangpur limes, juniper, bay leaf, ginger and other botanicals.

Here is a quote from About.com  that describes it well:

“Tanqueray Rangpur is not lime-flavored gin. Like all of Tanqueray’s gins, the standard botanicals and extra flavorings are distilled into the spirit rather than infused like so many vodkas are. This distinction traps the flavors into the gin in a way that allows the tastes to punch through the alcohol in a subtle, true way that is impossible with infusions. Tanqueray Rangpur is, however, a well-balanced gin with a citrus twist that accents and enhances the required juniper. It deserves to be relished for it’s own characteristics and treated as a separate entity from a standard dry gin.”


**Variation: Substitute mint for the basil (6-8 leaves) prepare as above, but strain over a glass with ice and top with club soda if desired.

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