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Smoky Irish Wolfhound
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Smoke adds depth to Irish Wolfhound cocktail, balanced by sweet ginger beer and tangy grapefruit juice.
Ingredients:
  • 1 ruby red grapefruit
  • 0.5 teaspoon smoked salt, or to taste
  • 4 pieces crystallized ginger, divided
  • ice cubes, or as needed
  • 3 fluid ounces Irish whiskey
  • 2 cups crushed ice, or as needed
  • 2 ounces ginger beer (such as Fever Tree®)
Instructions:
  • Preheat the outdoor grill until it's piping hot.
  • Cut the grapefruit in half crosswise. Slice a 1/4 inch thick piece from one half and sprinkle both sides with smoked salt.
  • Place grapefruit halves cut-side down on a hot grill along with the grapefruit slice. Grill until slightly charred with grill marks, flip the slice halfway through, about 2 to 3 minutes. Remove from grill and let cool. Squeeze the juice from both halves and set aside. Cut the grapefruit slice into 6 wedges.
  • Place 2 slices of ginger and 4 wedges of sliced grapefruit in a cocktail shaker. Gently muddle the ginger and grapefruit. Fill the shaker with ice cubes, whiskey, and 3 fluid ounces of grapefruit juice. Shake vigorously until chilled, about 15-20 seconds.
  • Fill 2 rocks glasses with crushed ice, pour the cocktail evenly between the glasses. Add 1 fluid ounce of ginger beer to each glass and top with grapefruit wedges and crystallized ginger for garnish.

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