Smoky Irish Wolfhound
Description
This is a smoky version of a Irish Wolfhound cocktail - the smokiness is nicely balanced out by sweet and spicy ginger beer and the tang from the grapefruit juice
Ingredients
•
1 ruby red grapefruit
•
1/2 teaspoon smoked salt, or to taste
•
4 pieces crystallized ginger, divided
•
ice cubes, or as needed
•
3 fluid ounces Irish whiskey
•
2 cups crushed ice, or as needed
•
2 ounces ginger beer (such as Fever Tree®)
Directions
1
Preheat an outdoor grill for high heat.
2
Cut grapefruit in half crosswise. Cut a slice from one of the halves, about 1/4 inch thick. Sprinkle both sides of the grapefruit slice with smoked salt.
3
Place grapefruit halves cut-side down on hot grill, along with grapefruit slice. Grill until slightly charred and grill marks appear, flipping the slice halfway through, 2 to 3 minutes. Remove from grill and let cool. Squeeze the juice from both halves and set aside. Cut grapefruit slice into 6 wedges.
4
Add 2 slices of ginger and 4 wedges of sliced grapefruit to a cocktail shaker. Use a muddler to slightly crush the crystallized ginger and grapefruit. Fill the shaker with ice cubes, whiskey, and 3 fluid ounces of grapefruit juice. Cover and shake until chilled, 15 to 20 seconds.
5
Fill 2 rocks glasses with crushed ice and divide cocktail amongst the 2 glasses. Top each glass with 1 fluid ounce of ginger beer. Garnish with remaining grapefruit wedges and crystallized ginger.