This recipe is an old fashioned variation with more depth and complexity due to a smokey grapefruit caramel that replaces the traditional simple syrup. If you like heavier cocktails with fruity undertones, this may cocktail may be your new go-to.
Orasella’s Charred Grapefruit Old Fashioned
Serves 1
2 oz bourbon
1 oz juice from charred grapefruit*
.5 oz caramelized sugar syrup**
Pinch of salt
Shake lightly in a cocktail shaker filled with ice and strain into a high ball glass with a large ice cube. Garnish with an Orasella cherry and a grapefruit segment.
Charred Grapefruit
1 grapefruit cut in half
1 cup water
Pre-heat a large cast iron skillet over high medium-heat for 5-10 minutes. Place each grapefruit half into the pan flesh side down. Place another smaller skillet or weight on top to get a good sear on the fruit. Start to check your fruit for doneness (you're almost there once the juice from the fruit starts to caramelize and stick to the pan around the edges of fruit) after 6-7 minutes, or until the skin near the pan begins to soften and it smells like warm fruit. When you're happy with the amount of char, remove the fruit and set aside to juice and strain later.
Add 1 cup of water to the cast iron pan. Using a wooden spoon, deglaze the pan removing any sticky bits of delicious caramelized fruit. Strain and reserve the deglazed grapefruit water for the caramelized sugar syrup below.
Caramelized Sugar Syrup
1 cup cane sugar
1 cup deglazed grapefruit water
For this recipe, we’ll be making a dry caramel and adding the deglazed grapefruit water to create a syrup.
In a small, high-walled sauce pan, heat the sugar over medium low heat. The sugar will begin to caramelize and brown at the edges. Once this happens, begin to drag the sugar towards towards the center with a wooden spoon to prevent any burnt spots. Once burnt, caramel can’t be saved so don’t let it get too dark. If your caramel looks very lumpy and grainy, don’t worry. Just lower the heat and keep stirring. Any stubborn chunks should melt. Once the caramel is at a nutty brown color and all of the sugar crystals are completely immersed, remove from heat and SLOWLY add the water. Stir until dissolved.
Cool before using. The syrup will keep in the fridge for a couple of weeks.