
Pink grapefruit juice is the juice pressed from a red- or pink-fleshed grapefruit, a tart citrus juice with a distinct bitter edge.
It sours and bitters at once. A splash sharpens a rum or tiki drink led by lime. A larger pour can carry the acid and bitterness of a sour or julep alone. Worth knowing behind the bar: grapefruit blocks an intestinal enzyme that clears a long list of medications. A guest who declines it may be declining for a medical reason rather than a preference.
White grapefruit juice
The closest swap, in the same amount. It can taste a little more bitter, so add a touch of syrup if needed.
Carton grapefruit juice
Bottled or carton juice works fine, just with a flatter aroma.
Lemon or lime juice
Gives the sourness but not the bitterness. Use about half as much, top up with water and taste.
Will not stand in for the juice. It lengthens a drink rather than souring it.
Fresh juice keeps a day in the fridge but grows more bitter as it sits: limonin, a bitter compound, builds up after pressing. Squeeze it to order where you can. Whole grapefruit keeps six to eight weeks somewhere cool but warmer than a fridge, whose cold injures the fruit.
American Breakfast
Bourbon