Grapefruit Cocktails

61 drinks · Updated October 2026

Grapefruit brings acidity, bitterness and fruit flavor to cocktails, usually as fresh juice or grapefruit soda. It is less acidic than lemon or lime, so swapping it in directly changes a drink's balance. The Paloma, Mexico's popular highball, pairs tequila with grapefruit soda and lime. The Brown Derby, from 1930s Los Angeles, combines bourbon, grapefruit and honey, while the Hemingway Daiquiri uses grapefruit with rum, lime and maraschino. Pink and white grapefruit differ in sweetness, so taste the juice before adjusting syrup. Fresh juice loses its brightness within a day.

• Blinker

  Patrick Gavin Duffy, The Official Mixer's Manual (1934)

  1.5 oz Rye whiskey 2 oz Grapefruit juice 0.5 oz Grenadine 6 drops Grapefruit bitters Pinch Salt

• Brown Derby

  Vendome Club, Los Angeles (1930s)

  2 oz Bourbon 1 oz Grapefruit juice 1 tsp Lemon juice 0.5 oz Honey syrup (2:1)

• Cantaritos

  Classic (Jalisco, Mexico)

  2 oz Reposado tequila 1.5 oz Orange juice 0.75 oz Grapefruit juice 0.5 oz Lime juice Pinch Sea salt 2 oz Grapefruit soda

• Diki-Diki

  Classic (printed in Harry Craddock's Savoy Cocktail Book, 1930)

  1.75 oz Calvados 0.75 oz Swedish punsch 0.75 oz Pink grapefruit juice

• Greyhound

  Greyhound Post House restaurants (printed in Harper's Magazine, 1945)

  1.5 oz Gin 4 oz Grapefruit juice

• Hemingway Daiquiri

  Constantino Ribalaigua Vert, El Floridita, Havana (1930s)

  2 oz White rum 1.25 oz Grapefruit juice 0.5 oz Maraschino liqueur 0.5 oz Lime juice

• Jet Pilot

  Steve Crane, The Luau, Hollywood (c. 1958)

  1 oz Jamaican rum (overproof) 0.75 oz 151-proof demerara rum 0.75 oz Gold rum 0.5 oz Falernum 0.25 oz Cinnamon syrup 0.5 oz Grapefruit juice 0.5 oz Lime juice 2 dashes Absinthe 1 dash Angostura bitters

• Montego Bay

  Don the Beachcomber (1940s), from Jeff "Beachbum" Berry's Intoxica

  0.5 oz Lime juice 0.5 oz White grapefruit juice 0.5 oz Honey syrup (1:1) 1 dash Angostura bitters 6 drops Absinthe 0.25 tsp Allspice dram 1.5 oz Dark Jamaican rum 3 oz Crushed ice

• Navy Grog

  Don the Beachcomber, Hollywood (c. 1940)

  1 oz White rum 1 oz Aged rum 1 oz Navy rum 0.25 oz Allspice dram 0.25 oz Demerara syrup 0.25 oz Honey syrup (3:1) 0.75 oz Grapefruit juice 0.75 oz Lime juice

• Never Say Die

  Don the Beachcomber, Hollywood (1960s), from Jeff "Beachbum" Berry's Grog Log

  0.5 oz Lime juice 0.5 oz Orange juice 0.5 oz White grapefruit juice 0.25 oz Pineapple juice 0.5 oz Honey syrup (1:1) 0.5 oz Light Puerto Rican rum 0.5 oz Dark Jamaican rum 1 oz Barbados rum 1 dash Angostura bitters 0.5 cup Crushed ice

• Old Acquaintance

  Henrik Buus Larsen (a riff on the Old Friend)

  1.5 oz Gin 0.75 oz Pink grapefruit juice 0.5 oz Campari 0.5 oz Lime juice 0.5 oz Rich simple syrup

• Paloma

  Classic (Mexico)

  2 oz Blanco tequila 0.5 oz Lime juice Pinch Salt Top Grapefruit soda

• Parkeroo

  Stork Club (1946), as made by Alejandro Medina, Bar Bludorn, Houston

  1.5 oz Sherry vermouth 1.25 oz Blanco tequila 1 barspoon Agave syrup (3:1) 1 dash Grapefruit bitters

• Sea Breeze

  Classic (1980s)

  1.25 oz Vodka 4 oz Cranberry juice 1 oz Grapefruit juice

• Sumatra Kula

  Don the Beachcomber, Hollywood (c. 1934), from Jeff "Beachbum" Berry's Sippin' Safari

  0.5 oz Lime juice 0.5 oz Grapefruit juice 0.5 oz Orange juice 0.5 oz Honey syrup (1:1) 1.5 oz Light rum 3 oz Crushed ice

• Tahitian Rum Punch

  Don the Beachcomber (c. 1934), from Jeff "Beachbum" Berry's Intoxica

  0.5 oz Lime juice 1 oz Grapefruit juice 1 oz Orange juice 1 oz Unsweetened pineapple juice 1 oz Dry white wine 1 oz Gold Jamaican rum 1.5 oz Light Puerto Rican rum 1 tsp Banana liqueur 1 tsp Brown sugar 2 drops Vanilla extract

• Weekly Special

  Classic (printed in William J. Tarling's Café Royal Cocktail Book, 1937)

  1 oz Gin 0.5 oz Kümmel 0.5 oz Maraschino liqueur 1 oz Pink grapefruit juice

• Summer of Love Punch

  Clint Spotleson, Eden Rooftop Bar, Phoenix (2023)

  8 oz Pisco 1 oz Grapefruit liqueur 4 oz Lime juice 6 oz Lavender syrup (1:1) 10 oz Rosé wine

• Oaxacan Breeze

  Travis Tober, Austin (2015)

  1.5 oz Mezcal 0.5 oz Key lime juice 0.5 oz Spearmint syrup 2 dashes Grapefruit bitters Grapefruit mineral water, to top

• Espita's Ranch Water

  James Simpson, Espita, Washington, DC (2022)

  1.5 oz Blanco tequila 1 oz Grapefruit juice 0.5 oz Grapefruit liqueur 0.25 oz Lime juice 1 barspoon Cane sugar 3 oz Mineral water, to top

• Rather Cavalier

  Annie Williams Pierce, The Sycamore, Columbus (2019)

  1.5 oz Mezcal 0.75 oz Grapefruit liqueur 0.5 oz Dry vermouth 0.25 oz Citric-malic acid solution

• Salt & Ash

  Maks Pazuniak, The Counting Room, Brooklyn (2016)

  0.75 oz Grapefruit-infused tequila 0.75 oz Mezcal 0.5 oz Lemon juice 0.5 oz Lapsang-infused sweet vermouth 0.25 oz Maraschino liqueur 1 tsp Cane syrup 2 dashes Angostura bitters 16 drops Grapefruit bitters

• Avocado Paloma

  Josh Goldman, Bar Caló, Los Angeles (2021)

  1.5 oz Mezcal 1 oz Grapefruit juice 0.5 oz Lime juice 0.5 oz Agave syrup 2 oz Avocado soda

• Lefty's Fizz

  Ryan Fitzgerald, ABV, San Francisco (2015)

  1.5 oz Mezcal 0.75 oz Lime juice 0.75 oz Grapefruit shrub 0.5 oz Dry curaçao 1 Egg white 2 oz Soda water

• Old Salt

  Zachary Pease, Last Saint, Charleston (2021)

  4 oz Fresh grapefruit juice 1.5 oz Tequila or gin 0.5 oz Simple syrup 0.5 oz Lime juice 2 dashes Saline solution

• Metexa

  Jamie Boudreau, Canon, Seattle (after the Café Royal Cocktail Book)

  1.5 oz Cocchi Americano 0.5 oz Blanco tequila 0.5 oz Swedish punsch 1 Grapefruit peel, for stirring

• Kingston Zing

  Garret Richard, New York (2023)

  1.5 oz Overproof Jamaican rum, freezer-chilled 0.5 oz Grapefruit punch syrup 0.38 oz Lime juice 6 drops Grapefruit bitters 5 drops Saline solution Soda water, to top

• Baby Turtle

  Trick Dog, San Francisco

  2 oz Reposado tequila 0.75 oz Lime juice 0.75 oz Egg white 0.5 oz Grapefruit juice 0.5 oz Cinnamon syrup 0.25 oz Campari 2 dashes Saline solution

• Korean Paloma

  Mr. Susan, Berlin (2023)

  1.25 oz Tequila 0.5 oz Gochujang syrup 0.5 oz Mandarin liqueur 0.5 oz Lime juice (scant) Homemade grapefruit soda, to top

• Chirulín

  Tatiana Flores, Lima

  2 oz Acholado pisco 1.5 oz Pink grapefruit juice 0.5 oz Cinnamon demerara syrup 0.25 oz Lime juice

• Salmoncito

  Khristian de la Torre, Mexico City

  1.5 oz London dry gin 2 tsp Campari 2 tsp Grapefruit juice 4 to 5 oz Tonic water

• Paloma Sour

  Matthew Steinberg, Kenwood Tavern, Baltimore (2024)

  2 oz Reposado tequila 1 oz Lime juice 0.75 oz Ruby red grapefruit syrup 1 Egg white 2 drops Saline solution (1:4)

• The Jetport

  Arvid Brown, Room for Improvement, Portland, Maine (2024)

  1 oz Bourbon 1 oz Aperol 0.5 oz Digestif bitters 0.5 oz Grapefruit juice 0.5 oz Lemon juice 0.25 oz Simple syrup

• Room for Improvement's Oaxaca Old-Fashioned

  Arvid Brown, Room for Improvement, Portland, Maine (2024)

  1.5 oz Reposado tequila 0.5 oz Mezcal 0.25 oz Grapefruit liqueur 0.25 oz Digestif bitters 0.25 oz Mexican chile syrup 2 dashes Tiki bitters 1 dash Mole bitters 3 drops Saline solution

• Roma Norte's Rosita

  Roma Norte, San Diego (2024)

  1 oz Blanco tequila 0.75 oz Ruby grapefruit aperitif 0.75 oz Blanc vermouth 0.5 oz Campari

• Ume Paloma

  Kenta Goto, Bar Goto, New York (2025)

  1 oz Blanco tequila 1 oz Pink grapefruit juice 0.75 oz Umeshu 1 tsp Lime juice 3 oz Club soda

• Italian Greyhound

  John Gertsen, Drink, Boston

  2.5 oz Punt e Mes 3.5 oz White grapefruit juice

• Pressgang Swizzle

  Jeremy Oertel, Dram, Brooklyn

  1 oz Old Tom gin 1 oz Jamaican rum 0.75 oz Lime juice 0.75 oz Grapefruit juice 0.5 oz Orgeat 0.25 oz Ginger syrup 6 dashes Angostura bitters 6 dashes Peychaud's bitters

• Satin in a Coffin

  Holly Smith, Redlight, Bellingham, Washington

  1.5 oz Espadín mezcal 1.5 oz Lime juice 0.75 oz Orgeat 0.5 oz Dry curaçao 0.25 oz Vanilla syrup 3 dashes Grapefruit bitters

• Storm the Beach

  Ryan Welliver, The Cocktail Club, Charleston

  1 oz Demerara rum 0.5 oz Overproof rum 0.5 oz Velvet falernum 0.5 oz Grapefruit juice 0.5 oz Lime juice 0.5 oz Cinnamon-cumin syrup 2 drops Tiki bitters

• Coffee Grog

  Don the Beachcomber, from Jeff "Beachbum" Berry's Sippin' Safari

  1 Sugar cube 1 tsp Coffee grog batter 1 pinch each Ground nutmeg, clove and cinnamon 3 strips Orange peel 1 strip Grapefruit peel 6 oz Hot brewed coffee 0.5 oz Aged Jamaican rum 0.5 oz 151-proof demerara rum

• Guava Coconut Paloma

  Yael Vengroff, Los Angeles (2024)

  1.5 oz Blanco tequila 0.75 oz Grapefruit juice 0.75 oz Lime juice 0.75 oz Guava cordial 0.5 oz Green chile liqueur 1 oz Sparkling coconut water

• Jungle Booby

  Brian Miller, The Polynesian, New York (2018)

  1.5 oz Blanco tequila 0.5 oz Mezcal 0.5 oz Campari 0.5 oz Orgeat 0.5 oz Lime juice 0.5 oz Grapefruit juice 1 oz Pineapple juice 4 dashes Absinthe

• Cherry Bomb Gimlet

  Tyson Buhler, Death & Co, Washington, D.C. (2023)

  1.5 oz Gin 0.5 oz Kirsch 0.25 oz Maraschino liqueur 0.75 oz Lime juice 0.5 oz Grapefruit juice 0.5 oz Cane sugar syrup 1 dash Peychaud's bitters

• Kingston Americano

  Tyson Buhler, Death & Co, Los Angeles (2019)

  1 oz Overproof Jamaican rum (white) 1 oz Campari 4 oz Grapefruit soda

• Domino

  Matthew Belanger, Death & Co, New York (2019)

  1.5 oz Gin 1.5 oz Lillet rosé 0.5 oz Pear brandy 1 tsp Maraschino liqueur 1 dash Grapefruit bitters

• High Five

  Alex Day, Death & Co, New York (2010)

  1.5 oz Gin 0.5 oz Aperol 1 oz Grapefruit juice (pink or ruby) 0.5 oz Lime juice 0.5 oz Simple syrup

• Wibble

  Dick Bradsell, London (1990s)

  1 oz Gin 1 oz Sloe gin 1 oz Grapefruit juice 0.75 tsp Lemon juice 0.75 tsp Rich simple syrup 0.75 tsp Crème de mûre

• Tailor Made

  Dale DeGroff, New York

  1.5 oz Bourbon 0.25 oz Velvet Falernum 0.75 oz Pink grapefruit juice 0.75 oz Cranberry juice 1 tsp Honey syrup (3:1)

• Wild Blossom

  James Scarito, BLT Market, New York (2007)

  1.5 oz Gin 0.5 oz Elderflower liqueur 0.5 oz Pink grapefruit juice 0.75 oz Cranberry juice

• Sunset Vibes

  Laura Garcia, Chez Nick, New York

  1.5 oz Vodka 1.5 oz Pink grapefruit juice 1 oz Aperol 1.5 oz Tonic water 0.25 oz Mezcal

• Jalisco Flower

  Vincenzo Marianella, Doheny, Los Angeles (2008)

  0.5 oz Reposado tequila 0.75 oz Elderflower liqueur 1 oz Grapefruit juice 3 oz Champagne

• Bending Blades

  Christopher Day, General Lee's, Los Angeles (2015)

  1.5 oz Blanco tequila 0.5 oz Manzanilla sherry 0.25 oz Gentian liqueur 0.75 oz Grapefruit liqueur 2 tsp Water

• Smokin' Hot Paloma

  Building on Bond, Brooklyn (2015)

  1.5 oz Mezcal 0.5 oz Chili liqueur 0.75 oz Pink grapefruit juice 0.5 oz Lime juice 0.25 oz Agave syrup 1.5 oz Grapefruit soda

• Nassau Valley

  Jason E. Clapham, Clapham Cocktails, Oxford

  2 oz Aged rum 0.5 oz Amaro Montenegro 0.5 oz Grapefruit liqueur 0.75 oz Lemon juice 1 dash Angostura bitters

• Old Friend

  Jim Meehan, Chef's Club, Aspen (2012)

  1.5 oz Gin 0.75 oz Grapefruit juice 0.5 oz Campari 2 tsp Elderflower liqueur

• Ancient Mariner

  Jeff "Beachbum" Berry, Los Angeles (1994)

  1 oz Aged rum 1 oz Black rum 0.25 oz Allspice dram 0.75 oz Lime juice 0.5 oz Grapefruit juice 0.5 oz Rich simple syrup

• Rum Barrel

  Don the Beachcomber, Hollywood

  2 oz White rum 2 oz Jamaican rum (overproof) 1 oz Orange juice 1 oz Pineapple juice 1 oz Grapefruit juice 0.75 oz Lime juice 0.5 oz Honey syrup (3:1) 0.25 oz Grenadine 0.25 oz Allspice dram 0.25 oz Falernum 1 tsp Absinthe 1 dash Angostura bitters

• Undead Gentleman

  Martin Cate, Smuggler's Cove, San Francisco

  Rinse Absinthe 1.5 oz Aged rum 1 oz Jamaican rum (overproof) 0.5 oz Falernum 2 tsp Cinnamon syrup 0.5 oz Grapefruit juice 0.5 oz Lime juice 1 dash Angostura bitters

• Siesta

  Katie Stipe, Flatiron Lounge, New York (2006)

  1.5 oz Blanco tequila 0.5 oz Campari 0.5 oz Lime juice 0.5 oz Grapefruit juice 0.5 oz Simple syrup

• Bicycle Thief

  Zachary Gelnaw-Rubin and Abraham Hawkins, Dutch Kills, Long Island City (mid-2000s)

  1 oz Gin 1.5 oz Grapefruit juice 1 oz Campari 0.5 oz Lemon juice 0.5 oz Simple syrup Top Soda water