Greetings. It has been a while, hasn’t it?
I have decided that finding Shaddock pomelos at my local citrus source as an omen to dust off the ol’ blog and kick the tires.
It’s no secret I adore grapefruit. I’ve even been caught, in public, saying quite embarrassing things about the depths of my love. It’s a love that cuts deep. Today I’ll show you just how deep you should cut and prepare your fruit.
I apologize, dear reader. We are at the very tail end of a glorious white grapefruit1 season, so you very likely won’t be able to get your hands on such a glorious globe as the one pictured here. Fear not! The prep advice offered below is even more appropriate when used on inferior yet widely available red varietals.
The center of citrus fruit is roughly analogous to the umbilical cord; it is the highway for nourishment to reach the segments. This marvelous cell structure is responsible for the delicious contents of the fruit, yet it alone is horribly distasteful. The flavor is nearly only strong bitterness. It should be removed. It also imparts a bitter flavor outward into the fruit – the juice sacs adjacent should also be removed. You can see the area below in green on mouse-over:
So here’s how to do it:
1. Cut through the fruit at just below half, where the fruit bulges the most.
2. Cut each of these two pieces again in half, through the central column.
3. Cut these quarters in half again, carefully through the central column.
4. Here you can see the 1/8th of fruit with the column still attached.
5. Cut through the juice sacs and remove the bitter central column with adjacent sacs.
6. Each such prepared 1/8 of a normal-sized grapefruit should yield ¾oz of flavorful juice2.
And that’s how you do it! If in a hurry, only 4 cuts are needed to have a 1/8 segment, ready to juice. Grapefruit a la minute.
Everyone has a flavor profile that they adore. As I’ve talked about before, the lion’s share of us tiki mixologist folk are non-tasters. This means that we love strong and complex flavors because our tongues are myopic1. Blair is a fan of heavy spice and strong citrus epitomized by the Nui Nui, for example. I do love that profile, but my heart is in drinks of high contrast.
I’m talking about elevated high notes right next to deep base and dark tones, such as the profile you’ll find in my Dark Magic. In that particular recipe, the lime and pineapple are highly contrasted against the Jamaican rum and coffee syrup. This realization led me to delving into the idea of making a drink that really pushes this idea. The art history geek in me made the name. It’s Tiki, so I hope you’ll not be daunted by the ingredient list.
1 oz Coruba Jamaican Rum
½ oz Smith & Cross Jamaican Rum
½ oz Cynar
1/8 oz Fernet Branca
¾ oz fresh white grapefruit juice
¾ oz fresh pineapple juice
½ oz Trader Tiki Cinnamon Syrup
dash aromatic bitters
8 drops herbsaint
Shake with crushed ice and serve in a double rocks glass, garnish with grapefruit peel and cinnamon stick