Cocktail of the week: Grapefruit whiskey sour

It's Friday and let's face it, the only question we're currently asking ourselves is "where are the drinks?" From margaritas to wine, we can't wait to ditch our desks and head to the nearest cocktail, wherever that may be. So today, in honor of the upcoming weekend -- we've got a delicious cocktail just for you that is sure to wipe away all your workweek blues.

Allow us to introduce you to the Grapefruit Whiskey Sour from lifestyle blogger, Girl in the Little Red Kitchen!

2 ounces Simple Syrup, (1:1 ratio water and sugar)
2 ounces Fresh Grapefruit Juice
4 ounces Bourbon, or Rye
1 ounce St. Germain, or Elderflower liqueur
Grapefruit Wedges, for garnish

1. Add all the ingredients to a cocktail shaker filled with ice.
2. Shake and strain into 2 rocks glass filled with ice.
3. Garnish with a grapefruit wedge.

Click through below for more great cocktails:

Step up your happy hour with these cocktails
See Gallery
Step up your happy hour with these cocktails

The Cuervo El Diablo

2 Parts Jose Cuervo Especial Silver
1 Part Freshly Squeezed Lime Juice
3/4 Part Crème de Cassis Liqueur
Top with Ginger Beer
Lime wedge and berries for garnish

Shake first 3 ingredients with ice and strain into ice-filled Collins glass. Top with ginger beer.

(Photo: Jose Cuervo Especial Silver Tequila)

Bourbon and Blood Orange Manhattan



  1. Chill martini glass and set to the side. In an ice filled cocktail shaker, add bourbon, sweet vermouth, and blood orange juice.
  2. Shake until cold. Strain into martini glass and top with Crisp Apple Sparkling Ice.
  3. Garnish with a blood orange twist and serve.

The Cuervo Paloma

1 Part Jose Cuervo Tradicional Silver
1 Part Grapefruit juice
1 Part Soda water
1 tsp of superfine sugar
Grapefruit for garnish

Cut lime wheels. Run one grapefruit wheel around the rim of glass then dip the glass into salt. In the glass, add ice, Jose Cuervo Tradicional Silver tequila, grapefruit juice and superfine sugar. Stir ingredients. Pour in soda then garnish with a fresh grapefruit wheel.

(Photo: Jose Cuervo Tradicional Silver Tequila)

Alameda Sparkler

1 1/2 oz. Hangar 1 Rosé Vodka
3 oz. Sparkling wine
1/4 oz. Lemon juice
1/4 oz. Simple syrup

Combine vodka, lemon juice and simple syrup in a shaker with ice. Shake well and strain into a champagne flute. Gently top with sparkling wine.

(Photo: Hangar 1 Vodka)

Frozé Watermelon Granita
Servings: 4   



  1. Spoon a scoop of sorbet into the bottom of a chilled glass and top with a tablespoon or so of the watermelon cubes.
  2. Pour the Santa Margherita Sparkling Rosé over the sorbet and melon.
  3. Garnish with mint. Serve immediately with a silver spoon.


  • Purchase sorbet from a gourmet market instead of making your own.

The Fire Walk

1 ½ ounce 1800 Anejo Tequila
½ ounce Agavero Orange, or another premium orange-flavored liqueur
Aromatic bitters, flame burnt
Orange Twist

(Photo: 1800 Tequila)

Kim Crawford's Cool Cucumber

1 seedless cucumber, thinly sliced
1 lime thinly sliced
Fresh mint leaves
1/4 cup of lime juice
1/4 cup of honey
1 bottle of Kim Crawford Sauvignon Blanc
1 liter bottle carbonated water, chilled

In a large pitcher, combine cucumber, lime slices and 12 mint leaves in a large pitcher. In a small bowl, stir together lime juice and honey until combined. Pour over cucumber mixer, add wine, stirring gently. Cover and chill for at least two hours. (Recipe makes a batch. For single serving, use parts;1 oz = 1 part).

Mr. Jones

2 ounces 1800 Reposado
¾ ounce agave  
1 sweet pepper
Sprig of lemongrass

Top with soda water. Muddle sweet pepper with lemongrass thoroughly in a shaker. Add remaining ingredients, then add soda. Garnish with halved sweet pepper

(Photo: 1800 Tequila)

Farmers Lane (Danny Ojinaga, of Mario & John's in Petaluma, CA)

1.5oz Templeton Rye
.50oz Lairds Apple Brandy 100proof
.75oz Lemon Juice
.50oz Orange Blossom Honey (Local)
Bar spoon Aquavit
2 drops Monarch Bitters “Rose Petal” bitters 
Garnish: Dehydrated Blood Orange wheel w/ 2 clove

RUFFINO's Melon Spritz


2 parts Lumina Pinot Grigio
1 part watermelon juice
3/4 parts elderflower liqueur
Splash of sparkling water
Watermelon for garnish
Thin cucumber slices


In a wine glass, combine ingredients over fresh ice. Stir and serve with a garnish of watermelon and cucumber slices.

Grapefruit Royale


  • 2oz Eclipse
  • .5oz Fresh Grapefruit
  • .5oz Falernum
  • Top with soda


  1. Add rum, grapefruit, falernum and finish with ice. Top with soda.
  2. Garnish: ½ grapefruit wheel of grapefruit peel.

Sunday Morning Hues (created by Lucinda Sterling of Middle Branch)

1 oz Crème Yvette
1 oz Kerrygold Irish Cream Liqueur
1 oz Caffè Borghetti
1 oz Espresso
1 oz Mascarpone

Mix all ingredients except mascarpone with ice in an Irish Coffee mug. Top with mascarpone cheese and garnish with an orchid

Kim Crawford's Slice Of Life

1/2 of a kiwi fruit, skinned
1/2 oz fresh lemon juice
1/2 oz simple syrup
3/4 oz vodka
1 1/2 oz Kim Crawford Sauvignon Blanc
1/2 oz pomegranate juice

In the bottom of a mixing glass, muddle the kiwi in the lemon juice and simple syrup. Add remaining ingredients and shake well with ice. Strain into a chilled martini glass (or over ice into a rocks glass). Garnish with a kiwi slice on rim of glass.

Blood Orange Margarita

2 oz. Corralejo Reposado Tequila 
3 oz. fresh Blood Orange Juice
¾ oz. fresh Lime Juice
1 oz. Simple Syrup 

Rub the rim of an old-fashioned glass (or whatever similar vessel you prefer to drink out of) with an edge of a blood orange slice. Swirl the rim through a small pile of kosher or sea salt to salt the rim. Combine all ingredients into an ice filled cocktail shaker and shake for 15 seconds. Put a few cubes of ice in the salted glass. Strain the cocktail into the glass and enjoy.

Casa Noble's Yacht Week

1.5 oz Casa Noble Crystal Tequila
0.5 oz lime juice
1 oz pineapple juice
0.75 oz simple syrup
Soda water
Dash bitters
Pineapple wedge

Place Casa Noble, lime juice, pineapple juice, and simple syrup into shaker with ice. Shake until chilled. Strain into glass; top with soda and bitters. Garnish with pineapple wedge.

Cazadores Rio Star Spritz (Created by Rebecca Burkart, Worcester’s Annex)


3 parts St. Germain
2 parts Tequila Cazadores Blanco
1.5 parts Grapefruit Shrub*
1 part Fresh Lemon Juice
Topped with equal parts Club Soda and Sparkling Wine
Roughly 2 parts of each but depending on the size wine glass as well as the ice

Grapefruit Shrub:
Peels of 1 Texas Ruby Red Grapefruit
1 cup of Turbinado Sugar
Juice of 1 Texas Ruby Red Grapefruit
White Wine Vinegar to taste

Garnish: Picked Grapefruit Peel “Rose”


In a shaker tin, combine St-Germain, Tequila CAZADORES, Grapefruit Shrub, and Lemon Juice. Shake and strain into a wine glass over fresh cubed ice. Top with Club Soda and Sparkling Wine. Garnish with a picked grapefruit peel "rose" after expressing oils.

Cazadores Raspberry Tequila Spritz (Created by Alan Rusega-Pelayo -- Bartender at Seamstress, Dante, and Metta)


1.5oz Cazadores Reposado
1 oz lychee Juice (from canned lychee)
0.25 oz fresh lime Juice
5 raspberries
1 pinch kosher salt
2oz Martini & Rossi Rosé


Muddle raspberries in the bottom of a wine glass. Add ice cubes and pour in all remaining ingredients. Top with Rosé and stir gently. Garnish with a lime wheel and raspberry

White Wine Ginger Spritz  



  1. Combine wine, ginger beer, and juice of half of the lime in a cocktail shaker or tall glass and stir until combined.  
  2. Cut the other half of the lime into wedges and serve in a tall glass over ice. Garnish with fresh or candied ginger.

The Blushing Bunny

(courtesy of Karly Gomez, A Simple Pantry

  • 2 oz. Smirnoff Raspberry Vodka
  • 4 oz. raspberry lemonade
  • 2 oz. lemon-lime sparkling water
  • Fresh raspberries
  • Fresh sliced lemons
  • Pink bunny-shaped marshmallows

Add a couple fresh raspberries and a slice of lemon to the bottom of a tall glass and fill with ice. Add the Smirnoff Raspberry Vodka, followed by the raspberry lemonade and the lemon-lime sparkling water. Stir gently and garnish with a pink bunny-shaped marshmallow.


1 1/2 oz of Malfy Gin Originale
1 1/2 oz of Carpano Antica Formula
1 oz of Fernet-Branca

Serve stirred

Rosé Cider Cooler

6  oz. Angry Orchard Rose Cider
1 oz. Huckleberry Vodka
0.5 oz. Simple Syrup
2 Lime Wedges
5-6 Mint Leaves

Muddle mint and lime wedges in the bottom of a tall glass. Add Vodka, simple syrup and ice. Top with Angry Orchard Rosé Cider and garnish with a lime wedge.

Cointreau Berry Fizz


  • 2 oz Cointreau
  • 1 oz Fresh Lime Juice
  • 2 Blackberries
  • 2 Raspberries
  • 5 Mint Leaves
  • 3 oz Club Soda


  1. Muddle the berries and mint in the bottom of a glass.
  2. Add Cointreau and fresh lime juice with ice, and top with club soda.
  3. Stir briefly.
  4. Garnish with a berry and mint sprig.

Peaches & Dreams Cocktail (Created by Freddie Sarkis, Chief Cocktail Officer at Liquor Lab in SoHo, NYC)

1 herb
3 peach slices
1 bottle of Morning Recovery
.5 oz sake
.5 ginger syrup
.5 lime juice
1 pineapple fan to garnish (optional)


Pack bottom of glass with herb of choice (we use rosemary) and crushed ice. Next, add peach slices and sake, ginger syrup and lime juice. Swizzle to combine, and add bottle of morning recovery and pineapple fan on top. 

Bootsy Collins

1 oz Lemon
1 oz Apple Cinnamon Syrup
2 oz Tito's Vodka

1. Top with DASANI Sparkling Original on ice in a highball.
2. Garnish with lemon wheel and apple peel

Watermelon Smash

1oz Seagrams Watermelon Vodka 
1.25 oz Templeton Rye 
.75oz Demerara syrup
2 lemon wedge 
6 mints 

1. Muddle the lemons/mint and syrup
2. Add the liquor/light shake and dirty dump in rocks glass. 
3. Garnish with heavy mint sprigs

Berlin Mule

This revamped version of a Moscow Mule uses Jagermeister for a spring-friendly twist on the classic summer drink. Here's how to make it:

Combine 2 oz. Jagermeister, 3-4 oz. ginger beer and 2 squeezed limes.

Build ingredients into highball glass over ice.

Garnish with lime wedge.

Bitter Fizz


  • 1.5oz The Botanist Gin
  • .5oz Cappelliti Vino Aperiitivo
  • .5oz Carpano Antica Formula Sweet Vermouth
  • .5oz Small-Hand Orgeat
  • .5oz Fresh Squeezed Lemon Juice
  • 2 Drops of Homemade Fig Bitters
  • 3oz. Soda Water


  1. Add all ingredients into a highball glass and add ice. Top with Soda Water.
  2. Garnish with Quartered Fresh Fig.

Ramos Gin Fizz (courtesy of The Sazerac Bar at The Roosevelt New Orleans)

2 oz gin (Old Tom if you can find it)
1 oz heavy cream
1 egg white
1/2 oz lemon juice
1/2 oz lime juice
2 teaspoons sugar
3 drops orange flower water
Club soda, to top


1. Shake ingredients with cracked ice for at least a minute
2. Strain into a chilled rocks glass.
3. Top with a splash of club soda.

Empire Smash

2 oz of BenRiach Curiositas
.75 oz of Porter Reduction

Combine in a pot:
1 quart of Porter Beer
1 pint of honey
4 grams of maldon salt
The zest of 1 orange

Allow to rest at medium heat for 45 minutes stirring occasionally.  Remove from heat and let cool.

.75 oz of lemon juice

5-6 mint leaves

No need to muddle because you’re going to give this one a nice hard shake. Strain it over some fresh ice in a rocks glass and serve with a hearty sprig of mint.

Ginger Sage

1 bottle of Santa Margherita Prosecco Superiore DOCG
Simple Syrup
1 cup honey
3 cups water
2 whole pears, peeled, cored and diced
1 large piece of ginger, peeled and diced
20 fresh sage leaves (plus more for garnish)

1. In a saucepan combine the honey and water over medium heat and bring to a light boil. Turn the heat down to low and simmer, stirring occasionally, until the honey has dissolved completely. Add the pears, ginger and sage leaves.

2. Simmer, stirring occasionally until the mixture has reduced by 1/3 (about 15-20 minutes). Remove from heat and let the mixture steep for an additional 10 minutes.

3. Strain the syrup into a large canning jar or thick glass bowl. Discard the ginger and sage leaves.

4. Place a few pieces of the cooked pear into each stemless wine glass followed by 2 tbsps of the simple syrup. Add Santa Margherita Prosecco Superiore and serve.


Fall Food Awards
Read Full Story

From Our Partners