Hakunah My Ta-Ta's

Category, DifficultyIntermediate

If you love the zing of grapefruit, you'll enjoy this cocktail recipe where our Ruby Red Grapefruit Vodka has a staring role. The Grapefruit Basil syrup elevates this to unique status. 🍸 Recipe courtesy of Hurley's, Yountville, CA (Bob Hurley retired in 2018, closing his well loved restaurant)

Cocktail called Hakunah my ta tas made with Charbay Ruby Red Grapefruit cocktail. In a wine glass with a straw
Yields1 Serving
 1 ½ oz Charbay Ruby Red Grapefruit Vodka
 ½ oz Campari
 1 oz Grapefruit Basil Syrup
 1 oz Fresh Grapefruit Juice
 ½ oz Ginger Ale
1

Combine all ingredients (except ginger ale) in mixing glass with ice.

2

Shake and pour over ice into a chilled glass.

3

Top with ginger ale and garnish with orange slices.

4

To make the Grapefruit Basil Syrup: Combine 1 1/2 cups water, zest of one grapefruit and 8-10 basil leaves chopped into a saucepan and simmer for 5 minutes. Remove from heat and add 1 cup sugar. Stir until sugar is dissolved. Carefully strain to remove basil & zest. Store in fridge.

Ingredients

 1 ½ oz Charbay Ruby Red Grapefruit Vodka
 ½ oz Campari
 1 oz Grapefruit Basil Syrup
 1 oz Fresh Grapefruit Juice
 ½ oz Ginger Ale

Directions

1

Combine all ingredients (except ginger ale) in mixing glass with ice.

2

Shake and pour over ice into a chilled glass.

3

Top with ginger ale and garnish with orange slices.

4

To make the Grapefruit Basil Syrup: Combine 1 1/2 cups water, zest of one grapefruit and 8-10 basil leaves chopped into a saucepan and simmer for 5 minutes. Remove from heat and add 1 cup sugar. Stir until sugar is dissolved. Carefully strain to remove basil & zest. Store in fridge.

Hakunah My Ta-Ta’s