A full three weeks ago, my friend Katie and her husband sent me a box full of grapefruit. Eighteen grapefruit, nestled in foam, to be quite precise. When life gives you grapefruit, make grapefruit cocktails! read the label.
So make grapefruit cocktails we did. Cecilia and I have been making Palomas and Greyhounds and other inventions, but still haven’t consumed them all.
Sunday night, having made chana masala and rajmah chawal for my Holy Week lunches, I had a cup or two of aquafaba left over. This liquid from canned beans, which I used to pour down the drain, can be used in mixing flips or fizzes in place of egg or albumen…and, since Cecilia’s Lenten observations include a vegan diet, I figured this was the time to try it!
In a bid to use the grapefruit juice, here’s what I came up with:
The Echo Echo Flip
2 oz gin (violet-infused Beefeater)
2.5 oz grapefruit juice
.5 oz lemon juice
.5 oz falernum syrup
2 tbsp aquafaba, whipped with 1 tbsp. sugar
To keep the shaking to a minimum, I whipped the aquafaba in a stainless steel bowl for 1 minute before grabbing a spatula to scrape it into the shaker with everything else. After 40 shakes, I strained my doubled recipe into these three glasses:
Possibly a better name exists, but the Casper Fry restaurant in Spokane, WA seems to have created a gin/grapefruit/lemon/falernum concoction, with different proportions and sans any kind of foaming agent, and christened it the Echo Echo.
The Music Orange also has a similar flavor profile, and includes the egg white foam. We may try adding bitters to switch it up tonight!
Cocktail Phalanx 