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The Pinerito is a rum daiquiri that swapped most of its lime for grapefruit and got served long. Two ounces of white rum, two of grapefruit, a half ounce of lime and a teaspoon of sugar is a sour by any reasonable definition, and the dash of grenadine is there for color more than flavor.
Grapefruit is the interesting choice. It brings its own bitterness alongside the acid, which means the sugar here is doing a different job than it does in a daiquiri, where it only has lime to balance. That bitterness is also why this holds up over crushed ice in a tall glass instead of collapsing the way a straight citrus sour does when you stretch it out.
Glass: Highball glass | Strength: Medium | Serves: 1 | Prep Time: 3 minutes
Bartenders tip: Fresh grapefruit juice is not optional at two ounces, since bottled turns metallic and there is nothing in this drink to cover it. Pink grapefruit is sweeter than white and will let you cut the sugar back, which is worth doing if you want the bitterness to come forward. Shake it hard with cubes first, then strain over fresh crushed ice rather than dumping the shaker in, so the drink starts properly cold instead of relying on the crushed ice to chill it.
Ingredients
- 2 oz White Rum
- 2 oz Grapefruit Juice
- 1/2 oz Lime Juice
- 1 tsp Powdered Sugar
- 1 dash Grenadine
Steps
- Shake all ingredients well over ice cubes in a shaker.
- Strain into a large highball glass over crushed ice, and serve.
