2000s Recipes + Menus

Grapefruit-Basil Cocktail with Pomegranate Foam

Makes 1 drink
  • Active time:10 min
  • Start to finish:10 min
August 2008
Created for a cocktail competition by mixologist Peter Vestinos, this drink was designed to make a splash. The lemon curd, basil, and gin create an aromatic and refreshingly dry combination, and because the pomegranate foam has to be made right before serving, it makes for a flashy finish.
  • 4 to 6 fresh basil leaves
  • 1 1/2 oz (3 Tbsp) fresh red grapefruit juice, plus a dash, divided
  • 1 1/2 teaspoons bottled lemon curd
  • 1 1/2 oz (3 Tbsp) Plymouth gin
  • 1 oz (2 Tbsp) DeKuyper pomegranate liqueur
  • 1 egg white
  • Club soda
  • Using the back of a spoon, muddle basil leaves with 1 1/2 oz grapefruit juice in a cocktail shaker. Add lemon curd and gin and shake vigorously. Strain into a highball glass two-thirds filled with ice.
  • In cleaned shaker, combine pomegranate liqueur, egg white, and a dash of grapefruit juice and shake vigorously for 30 seconds. Spoon pomegranate foam onto gin drink and top off with soda.
Cooks’ note: The egg white in this recipe is not cooked.
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