I asked my wine shop friend, Jacob, for a fun spirit and he instantly reached for a bottle Pamplemousse Rose liqueur and gave me his recipe for a “Take the Nickel.” It’s very easy to make and lip-smackingly fresh and delicious.
The rose, which is really grapefruit and not rose at all, is mixed with rum, white vermouth, and fresh citrus (hence the lip-smacking). When I make this at home, I use the juice from a Meyer lemon, my favorite. It’s the perfect spring cocktail.
By the way, I have no idea why it’s called “Take the Nickel,” so if you know, please add your two cents in the comments.
—Alex Province
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- 1-1/2 oz Pamplemousse Rose Liqueur
- 1-1/2 oz white rum
- 1-1/2 oz dry vermouth
- 1-1/2 oz fresh lemon juice from a Meyer lemon (if you have a Meyer)
- In a shaker filled with ice, add all ingredients and shake until icy cold.
- Strain into a martini glass and garnish with a lemon twist.
Seth Meyer says
Yummy, yummy, yummy, yummy. Falls down!
JennyPenny says
Just listened to the recipe on air. FYI pamplemousse rose means pink grapefruit in French. There are most likely no flowers.
Robyn Doyon-Aitken says
Thanks, Jenny!