A long drink that combines the bitter sweetness of grapefruit with the fiery kick of fresh ginger. The spritz is light, but not tame – perfect for warm days or as a bold aperitif. The carbonation lifts the aromas without overpowering them, making every sip a little experience. Not a cocktail for the faint-hearted, but just the thing if you want more than just quenching your thirst.
Here’s what you’ll need for the Ginger Grapefruit Spritz
6 cl grapefruit juice (freshly squeezed, not from a bottle – the acidity needs to be sharp)
3 cl ginger liqueur (or 2 cl homemade ginger syrup + 1 cl vodka for extra heat)
2 cl lemon juice (fresh, for balance)
8 cl Prosecco (dry, well chilled)
2 cl soda water (to top up)
1 grapefruit slice (as garnish, lightly pressed to release the oils)
Key points
The trick lies in the ginger: if you can’t find a good liqueur, use fresh ginger (about 1 cm), peel it, and rub it directly into the glass – but only just before serving, otherwise the drink becomes too dominant. The grapefruit should not be too ripe; the acidity needs to sting, otherwise the spritz will taste flat. And: always pour the Prosecco last, otherwise you’ll lose the carbonation and with it the freshness. For an even more intense flavor, sprinkle a pinch of coarse sea salt over the grapefruit slice before serving – this will enhance the aromas even further.
Variations
- Ginger Grapefruit Fizz — Replace Prosecco with gin (4 cl) and shake all ingredients except soda water with ice. Then strain into the glass, top up with soda, and garnish with a slice of ginger. Sharper, but less fizzy.
- Rosé Spritz with Ginger — Instead of grapefruit juice, use 4 cl dry rosé wine and 2 cl pomegranate syrup. Ginger liqueur remains, but the sweetness now comes from the pomegranates – fruitier, but still tart.
Frequently asked questions
Can I use store-bought grapefruit juice?
No. Bottled juice is pasteurized and loses the fresh acidity that makes the drink. If you don’t have fresh grapefruit, use canned pink grapefruit – it’s less sweet and has more bite.
Why does my spritz taste flat?
Either the ice was too warm (always pre-chill!), or you stirred too vigorously. With a spritz, it’s all about the bubbles – stir only briefly to preserve the carbonation. And: always pour the Prosecco last.
Can I make the ginger liqueur myself?
Yes. Peel 100 g fresh ginger, slice thinly, and simmer with 200 g sugar and 200 ml water for 10 minutes. Let cool, strain through a sieve, and mix with 100 ml vodka. Keeps in the fridge for about 2 weeks.
