For the Grapefruit Syrup:
- Zest from one medium grapefruit (see note)
- 1 cup freshly squeezed grapefruit juice from 2 to 3 grapefruits
- 1 cup granulated sugar
For the Bottled Cocktails:
- 3 sprigs fresh thyme
- 1/2 teaspoon kosher salt
- 3 ounces freshly squeezed lime juice from 3 limes
- 9 ounces pisco, such as Encanto
- 4 1/2 ounces Grapefruit Syrup
- 6 sprigs fresh thyme for garnish
- For the Grapefruit Syrup: Combine grapefruit zest, juice, and sugar in a medium saucepan over medium-high heat. Bring to a boil, remove from heat, cover and let stand for 1 hour. Strain into an air-tight container. Refrigerate until ready to use or up to 1 week.
- For the Bottled Cocktails: In the bottom of a mixing glass, muddle together thyme and salt. Add lime juice and stir. Fine-strain into a 24-ounce carafe or swing-top bottle and then pour in grapefruit syrup and pisco. Cap and gently shake to combine. Refrigerate until chilled, at least 1 hour.
- For each cocktail, add one large ice cube to a double rocks glass. Pour in 2 3/4 ounces of the bottled cocktail. Gently stir and garnish with a sprig of thyme.
Pisco is liquor made of distilled grape found in Chile and Peru. This recipe should be made with white pisco, not aged. Traditionally, the pisco sour is made with lime, but this one is made with grapefruit and it’s delicious. We definitely recommend it’s a refreshing cocktail for any occasion.