The Portofino blends London Dry Gin with fresh grapefruit juice and a hint of basil into a light aperitivo. Named after the Ligurian coastal town, it brings the freshness of the Mediterranean to the glass. The combination of tart citrus fruit and aromatic herb makes it the ideal drink for warm evenings. Unlike many gin cocktails, it omits simple syrup and relies on the natural sweetness of the grapefruit.
Here’s what you need for the Portofino
5 cl London Dry Gin
4 cl fresh grapefruit juice
1.5 cl fresh lemon juice
4–5 fresh basil leaves
1 barspoon orange liqueur
What matters most
The basil is only lightly pressed, not bruised. Too much pressure releases chlorophyll and makes the drink bitter. A gentle press with your fingertips is enough to release the essential oils. When double straining, the herb remains completely out, and the drink goes into the glass clear. The pink grapefruit is milder than the white; those who prefer a sharper taste should use the white variety. The orange liqueur is not a main ingredient but rounds off the citrus notes without pushing sweetness to the forefront.
Variations
- Portofino Spritz — After straining, top with 3 cl Prosecco and serve in a wine glass with ice cubes.
- Rosemary Portofino — Swap basil for rosemary for a resinous, Mediterranean touch.
Frequently asked questions
Can I leave out the orange liqueur?
Yes, the drink works without it. It will then be drier, and the grapefruit will stand out more. For a touch of sweetness, you can alternatively add half a barspoon of agave syrup.
Which gin works best?
A classic London Dry Gin with juniper in the foreground pairs well with grapefruit. Floral or citrus-heavy gins can compete with the basil.
Why do you double-strain?
The fine sieve keeps basil residue and ice shards out. The drink should go into the glass clear and clean, without small herb pieces floating on the surface.
