We seem to have gone off bitters in our cocktails sometime in the ’80s, but we brought them back in this delicious highball, which combines the grapefruit juice of a Hemingway Daiquiri and the mint of a Mojito. We prefer the lime-juice version to the lemon-juice one.
4 mint sprigs
1 tablespoon superfine sugar, or to taste
2/3 cups fresh grapefruit juice
1 1/2 tablespoons fresh lemon or lime juice, or to taste
3 ounces light rum (6 tablespoons), or to taste
chilled club soda or seltzer
Angostura bitters to taste
Garnish: grapefruit wedges and mint sprigs
In a cocktail shaker with the back of a spoon crush mint sprigs with sugar and juices until sugar is dissolved. Add rum and about 1 cup ice cubes and shake 30 seconds. Strain mixture into 2 tall glasses filled with ice cubes and top each drink with club soda or seltzer and a splash of bitters. Stir drinks and garnish with grapefruit and mint. Makes 2 drinks.
