2 oz Gin
1 oz Grapefruit juice (duncan or marsh, i.e. dry/white grapefruit)
1⁄4 oz Grenadine
1 Cherry, Maraska (as garnish)

Shake with cracked ice, strain, up, garnish with speared cherry on rim of glass.

Cocktail summary
Created by
Arthur Moss' appendix to Barflies and Cocktails, the reprinting of the 1922 A.B.C.'s of Mixing Cocktails by Harry McElhone.
Is an
authentic recipe
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2 stars
(1 rating)
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From other users
  • Not terrible, but pretty boring.
  • Half the Gin Muddled Cherries
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