Mixologist Elad Zvi picks the fruit right off the tree in the courtyard of his Eden-like Miami Beach bar, The Broken Shaker, for this refreshingly bittersweet cocktail. This recipe first appeared in our March 2014 issue.
- 2 oz. blanco tequila
- 1⁄2 oz. Cocchi Americano Rosa
- 1⁄2 oz. fresh Ruby Red grapefruit juice
- 1⁄2 oz. honey
Stir tequila, Cocchi Americano Rosa, grapefruit juice, and honey in a rocks glass filled with ice; garnish with a grapefruit slice and a mint sprig.