Pink Grapefruit Gin And Tonic Recipe

(130 ratings)

Pink Grapefruit Gin and Tonic
Total Time5 mins

Everyone loves a classic gin and tonic. After a hard day at work, there’s nothing better than sipping a cool G&T with a slice of lemon. But sometimes it’s fun to mix things up a little. This pink grapefruit gin and tonic gives the classic G&T a fun foodie twist and turns it into an easy but sophisticated cocktail recipe.

Love gin cocktails, but need an easy recipe to serve to a crowd? This pink grapefruit cocktail couldn’t be simpler to assemble, but the surprising addition of grapefruit will really wow your guests. All you need to do is segment a fresh grapefruit over a bowl to catch its juices. Because grapefruit is so sharp you only need a little to give your g&t a sharp edge. Divide the juice between your favourite g&t glasses (try serving this as a long drink in high-ball glasses), then add the gin and tonic. Don’t forget the ice too, especially if you want to make this a long drink.

For a final foodie flourish, we’ve served these pink grapefruit gin and tonics with a sprig of fresh rosemary. Your guests can use their rosemary sprigs as a stirrer. The combination of woody rosemary and zesty grapefruit is unexpectedly delicious, a little taste of the Mediterranean on a summer’s evening. This easy gin cocktail makes a perfect aperitif or to serve with nibbles at a summer drinks party. It goes really well with seafood and simple canapes like smoked salmon blinis or chilli prawn skewers. We love it served with a bowl of toasted, candied nuts like pecans and almonds too. Sprinkle the nuts with rosemary and sea salt for a delicious nibble worthy of a top New York bar.

How to Make a Pink Grapefruit Gin and Tonic

1. Peel and segment 1 pink grapefruit over a bowl to catch the juices.

2. Divide the juice between 6 glasses. Add 25ml gin to each glass and top with tonic water.

3. Garnish with a grapefruit segment and rosemary sprig.


  • 1 pink grapefruit
  • 150ml gin
  • tonic water
  • rosemary sprigs to garnish

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.