Grapefruit on the Fly Cocktail by Roberto Rosa
Sadly, I’m allergic to mango, one of the drink’s ingredients. Roberto whipped up another cocktail on the fly, so that I would be able to taste the combination of the Diplomatico Rum Reserva and Barrow’s Intense. The drink was so fantastically smooth and refreshing that I begged him to write down the recipe so that its joy could be shared.
If you haven’t tried Diplomatico Rum yet, you should. Made in Venezuela, the rum is multi-layered, smooth, silky with an incredible mouth feel. The Reserva has an almost smoky taste. And if you like spice and ginger, you’ll love Barrow’s Intense Ginger Liqueur. Made from ginger, it was originally designed as a digestif, to be sipped after a meal. The pepperiness, spice, and warmth of its main ingredient, ginger makes it a welcome addition to mixed drinks.
Who is Roberto Rosa? He's one of the up-and-coming bartender/mixolgists--keep your eye on him! He hails from Puerto Rico, came to New York City on a trip, fell in love with this crazy place, returned home, packed and moved here! Roberto worked at the legendary El Zipperle in Puerto Rico, the Ritz-Carlton and Silk, As a mixologist for the Plaza in New York City, he created the Hop, Skip and a Jump cocktail and won the New York Heat in the Diplomatico World Tournament. This January, he'll be competing against contenders from across the country for the national prize. The winner from the U.S will then compete against bartender/mixologists from 28 countries for the world final. Wish Roberto the best of luck!
Grapefruit on the Fly
1.5 oz Diplomatico Reserva Rum
.5 oz Barrow’s Intense Ginger Liqueur
.5 oz. lime juice
.5oz Demerana syrup
1.0 oz ruby red grapefruit juice
Directions:
Pour the ingredients into a jigger (cocktail shaker) with ice. Shake until smooth, pour into a wide-mouthed champagne glass and serve.
All photos by PJ Gach and her trusty Samsung S4.
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