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
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Step up your happy hour with these cocktails

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

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

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.

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.

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

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.


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