New ebook -- Professor Cocktail’s Zombie Horde: Recipes for the World’s Most Lethal Drink - Tiki Drinks and Food

A AceExplorer Grand Member (8 years) Deep in the Jacksonville Flori-duh jungle. Joined: Apr 03, 2008 Posts: 2566	A AceExplorer Posted posted on Sun, Nov 3, 2013 7:31 PM Since we've detoured to grapefruit juice for a moment, I'd like to point out that there's the whole white/pink grapefruit issue out there. I bought a house with an awesome pink grapefruit tree, it doesn't get any fresher than that tree-ripened stuff for me, and it's free. I've been using pink alot, and some in the cocktail world actually look down on that. I think it's primarily because (so they have told me) the pink stuff is sweeter than the white. I haven't observed that myself, and I don't think it's a huge deal, but then again I've been using my own fresh pink stuff so much that I'm not a good judge of pink vs white at the moment. Anyone have some thoughts and personal experience they'd like to share about pink vs white?

Since we've detoured to grapefruit juice for a moment, I'd like to point out that there's the whole white/pink grapefruit issue out there. I bought a house with an awesome pink grapefruit tree, it doesn't get any fresher than that tree-ripened stuff for me, and it's free. I've been using pink alot, and some in the cocktail world actually look down on that. I think it's primarily because (so they have told me) the pink stuff is sweeter than the white. I haven't observed that myself, and I don't think it's a huge deal, but then again I've been using my own fresh pink stuff so much that I'm not a good judge of pink vs white at the moment. Anyone have some thoughts and personal experience they'd like to share about pink vs white?

Post #698347 by AceExplorer on Sun, Nov 3, 2013 7:31 PM