Grapefruit Spritz

Ruby is sweeter and gentler with a faint berry note. White is sharper and considerably more bitter. Ruby makes the easier drink and needs less syrup, so choose white only if you want something closer to an aperitif, and leave the sugar where it is.

Worth doing. Grapefruit pulp is coarse and it sits on the tongue, and it makes the soda foam up and die faster. Pour the juice through a tea strainer on its way into the glass and the drink stays clearer and holds its bubbles noticeably longer.

Almost always the pith. Squeezing hard, or using an electric press that grinds into the white layer, pulls out compounds that read as soap or wet metal. Press gently and stop when the flow slows. Juice left standing overnight develops the same off note.

It can be. Grapefruit juice interferes with an enzyme that clears a long list of drugs, including some statins and blood pressure medicines, and the effect lasts for hours. This is a documented interaction rather than a rumor. Ask a pharmacist, and use orange juice if in doubt.

A classic Grapefruit Spritz calls for 90 ml (3 oz) Grapefruit juice, 8 ml (0.25 oz) Simple syrup, 60 ml (2 oz) Soda water. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

Nothing — the Grapefruit Spritz is completely alcohol-free, which makes it a great mocktail for drivers, kids and anyone skipping alcohol.

A Grapefruit Spritz is built directly in the glass over ice — no shaker required. Add the ingredients in order and give it a brief, gentle stir.