Theo's Grapefruit Chili Rye Buck
Grapefruit, ginger beer, and rye whiskey make a bright, spicy buck with diner-counter swagger.
Prep: 5 · Cook: 5 · Total: 10 · Serves: 1 · Difficulty: Easy · Rating: 4.8/5 (143 reviews)
INSPIRED BY
A classic ginger buck gets a grapefruit and chili lift for a bright, fizzy original cocktail.
Story
Theo likes a tall drink that arrives looking innocent and finishes with a little street-corner heat. Rye gives this buck enough backbone for the grapefruit, while ginger beer keeps it moving like a jukebox on a Friday night. The chili bitters are the wink at the end, not a full-volume shout.
By Theo
Ingredients
- 2 ounces rye whiskey
- 1 ounce fresh grapefruit juice
- 1/2 ounce fresh lime juice
- 1/2 ounce honey syrup
- 2 dashes chili bitters
- 3 ounces chilled ginger beer
- Ice
- Grapefruit wedge and mint sprig, for serving
Instructions
- Fill a tall glass with ice and chill it while you prepare the drink.
- Add the rye, grapefruit juice, lime juice, honey syrup, and chili bitters to a shaker with ice.
- Shake hard for 10 seconds until the outside of the shaker feels frosty.
- Strain the mixture into the ice-filled glass.
- Top slowly with the ginger beer and give the drink one gentle stir from the bottom.
- Garnish with a grapefruit wedge and mint sprig, then serve immediately.
Chef Tips
- Use fresh grapefruit juice for a clean tart edge and a pretty blush color.
- Add the ginger beer after straining so the bubbles stay lively.
- Swap bourbon for rye if you want a rounder, sweeter drink.
- Do not store the assembled cocktail, but the honey syrup keeps refrigerated for 1 week.
Cook's Notes
- **Prep:** Use fresh grapefruit juice for a clean tart edge and a pretty blush color.
- **Cook:** Add the ginger beer after straining so the bubbles stay lively.
- **Swap:** Swap bourbon for rye if you want a rounder, sweeter drink.
- **Store:** Do not store the assembled cocktail, but the honey syrup keeps refrigerated for 1 week.