The Pink Pearl – a grapefruit & cointreau cocktail

For this week’s TGIF I’ve made the delicious Pink Pearl – a grapefruit, cointreau and rose gin cocktail. The recipe is heavily borrowed from the Pink Pear by Gastronom Blog // here //, and for good reason! The Pink Pear looks delicious, but would you believe me if I told you that I couldn’t find a single pear in our grocery store?

Regardless, The Pink Pearl a zingy and zesty summer treat, perfect for those fancier nights when freezies and milkshakes aren’t quite right, and for when your cocktail doesn’t need to coordinate perfectly with the menu.

Others in the series

Maple Whisky Milkshake // Blackberry Mint Julep // Chocolate & Coffee Icecubes // Spicy Pomegranate Margarita // Cocktail Freezies // Honey Peach Moscow Mule // London Lemonade // Bacon & Green Bean Ceasar

This cocktail is perfect for when all you have to do is have drinks. If that makes sense? It’s a stand-alone flavour profile, so it’s perfect for an occasion that consists of just drinks and maybe some light snacks. I could definitely see myself ordering this in a fancy bar or cocktail lounge. What about you?

The following product links contain affiliate links. Thank you for supporting the brands that make PMQ for two possible. For my full policies click // here //

 

If you like what you see, you can shop the items in this post using the gallery just above.

Ingredients & tools

* *for one serving, multiply for however many you want to serve in a pitcher.

• 1 Grapefruit – sliced for garnish
• 4oz. Grapefruit juice
• 0.75 oz. simple syrup
• 1.5 oz. of Dillon’s Rose Gin
• 0.5 oz. of Cointreau
• pinch of salt (I use kosher)
• Ice to fill a shaker
• Strainer
• Shaker or pitcher
• Mixing spoon

Step 1: Start by creating a base with your simple syrup. It’ll be thick of syrupy, but perfect to cut the acidity of the grapefruit.

Step 2: Add the grapefruit juice, you can always add more and have a little bit left in the shaker for a top-up.

Step 3: Add the Gin & Cointreau

Step 4: A pinch of salt to balance the sweetness and acidity.

Step 5: Fill with ice, stir with the mixing spoon.

Step 6: Strain and serve in champagne chalice.

I mean really, look how beautiful the pink pearl pops against everything else. The colour is so bold, so vibrant and oh-so-tasty.

I could have added some grenadine or something to really make the sucker pink, but I figured the name would eventually stick. So, Pink pear it is.

It all looks pretty smart there don’t it? I’ve started accumulating some really neat bar accessories, and with the TGIF series I get to put them all to good use! What’s not to love about that.

Others in the series

Maple Whisky Milkshake // Blackberry Mint Julep // Chocolate & Coffee Icecubes // Spicy Pomegranate Margarita // Cocktail Freezies // Honey Peach Moscow Mule //