A twist on a classic a sparkling ruby red tequila gimlet showcases the beloved Texas ruby red grapefruit. Fresh ruby red grapefruit juice, mint simple syrup, tequila blanco and prosecco create a simply sweet twist on the traditional gimlet.
Gimlets are my jam during citrus season. Texas citrus is at its peak, giving me endless possibilities to enjoy gimlets. My sparkling ruby red tequila gimlet is far from traditional, but wowie is she refreshing.
The beauty of my sparkling ruby red tequila gimlet is the mint infused simple syrup.
A simple syrup is 1 part sugar + 1 part water cooked until the sugar dissolves.
For the mint simple syrup in today’s gimlet the sugar and mint are pulsed in a food processor to extract todo the mint flavor from the fresh mint then combined with water and cooked.
Hello mint simple syrup.
For this cocktail por favor use fresh ruby red grapefruit juice, it makes all the difference, and they are in season right now. At their peak, scoop them up while you can guys.
My fellow Texans find them at your local grocery store or sold at roadside fruit stands.
If you live outside of Texas you can find bottled ruby red grapefruit juice in your juice aisle.
Another twist on this classic is I swap out the gin traditionally used to make gimlets for tequila blanco.
Y’all know my love for tequila, so I had to see how it worked in this cocktail and its perfection.
HOW TO MAKE SPARKLING RUBY RED TEQUILA GIMLETS
We start by making our mint infused sugar. Add fresh mint, stems removed to a food processor with sugar.
Pulse until your sugar breaks down the fresh mint.
Add mint infused sugar to saucepan with water, simmer until all sugar dissolves.
Allow to cool before making your cocktail.
The mint simple syrup can also be added to tea, agua fresca or ice coffee. Store in fridge for up to a week.
To make one cocktail: to a cocktail shaker filled with ice, add ½ ounce mint syrup, 1 ounce ruby red grapefruit juice, and 1 ounce tequila.
Pour into ice-filled rocks glasses. Top with Prosecco; garnish.
To make a mocktail: To a glass filled with ice add ½ ounce minty syrup, 1 ounce ruby red grapefruit juice and top with sparkling water; garnish.
- 1/2 cup fresh mint plus sprigs for garnish
- 1/2 cup sugar
- 1/2 cup water
- fresh ruby red grapefruit juice plus slices for garnish
- tequila blanco
- Prosecco chilled
In food processor, pulse mint and sugar until combined. In small saucepan, bring water to a boil over high.
Add mint sugar and stir until sugar dissolves; let cool.
To make one cocktail: To a cocktail shaker filled with ice, add 1/2 ounce mint syrup, 1 ounce ruby red grapefruit juice, and 1 ounce tequila; shake.
Pour into ice-filled rock glass.
Top with Prosecco; garnish.