The Pamplemousse from Bluegrass Tavern (Gene Sweeney Jr., Baltimore…)
Pamplemousse: "grapefruit" in French; or, the name of a sunny winter fruit cocktail at Bluegrass Tavern in Federal Hill.
Kelli Kulnich, bar manager at Bluegrass, admits, "Grapefruit's always remind me of my grandmother ... you know, the big box of citrus?" In fact, I also recall my grandmother's own advice: eat one every morning for breakfast and you'll never get sick. I'm pretty sure the same is true here, except this grapefruit comes with a side of vodka AND Scotch. Healthy? Yes, definitely.
Bluegrass prides itself on using seasonally appropriate produce to design their bar menu. "We're a bourbon, whiskey, and scotch heavy bar. I wanted to create a drink that was in keeping with winter but had the ability to be accessible," Kulnich said.
And the Pamplemousse, Kulnich's brand-new cocktail addition, does have it all: it's tangy, it's sweet, and it's loaded! Kulnich plays up the acidity of Belvedere Grapefruit vodka and grapefruit juice with Great King Scotch, then adds the key ingredient-the candy-like Pamplemousse Rose liqueur by Combier. A final top of sparkling Cava and you get a punch of fruit without the edge: a great balance of flavor, no syrupy aftertaste.
This drink is serious fun and a cheery way to endure the January blahs. Order two and you might just amuse the staff with your pronunciation of "pamplemousse."
How to Make The Pamplemousse
1/3 oz. Pamplemousse Rose
1/3 oz. Great King Street scotch
1/2 oz. Belvedere Grapefruit
Splash of grapefruit juice
Top with Cava
Shake ingredients, strain into a chilled martini glass. Garnish with fresh lemon peel.
Where to Get The Pamplemousse
1500 S. Hanover St., Federal Hill