Post #319568 by Chip and Andy on Wed, Jul 18, 2007 11:59 AM

On 2007-07-18 05:21, DJ HawaiianShirt wrote:
On that note, I think it's safe to assume that any recipe involving grapefruit juice refers the very tangy and slightly bitter stuff that one may get from the grocery store or have juiced from grocery store grapefruits.

It sounds like the "super duper fresh" stuff might be a little too subtle to stand up in a cocktail (or at least Navy Grog).

Well, that depends.....

From a Cocktail Historian standpoint, the super-duper-fresh is probably what was used originally. We don't know about the quality of the fruit used 'back in the day.' As has been discussed previously, the quality of the limes varies greatly by the shipping distance from the orchid/orchard of origin. But, since Southern California was one of the larger Grapefruit producing areas we can hope that was a minor concern. And, if we go under the assumption that it was nothing but the best was used behind the bar we can suppose (hope, actually) this Super-Duper flavor, however sublte, is what we are aiming for.

From a Home-Bar standpoint (and that is our goal in this conversation) we can sort-of establish a base line for our flavors so that we know what and why we are adding to our glass. From there we can make sure that we are drinking nothing but the best. So, for the Super-Duper fresh, we will just have to sacrifice and make two drinks to compare the differences. Who knows, maybe the bottled stuff actually works out better on the modern palate....