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Ghia Grapefruit Sour

Byfrancescadzani@gmail.com
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I’m diving headfirst into mocktail season with Zero Proof Non-Alcoholic products. I’ve had fun coming up with some delicious mocktails that I’ll share over the next few months, but for now, we’re starting with the Ghia Grapefruit Sour. The beautiful, retro-shaped bottle of Ghia has been on my radar for a while, so I was excited to try this fabulous NA aperitif with my favorite pucker-worthy citrus, grapefruit. Sours are among my favorite types of cocktails, be it amaretto sour, apricot sour, or any sour you could dream up without whiskey or bourbon— I’m ordering. This is my nod to the classic using an NA aperatif; it’s a little Italian curious.

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Are sours actually sour? Any sour I’ve had leans toward spirit or sugar-forward. The acid plays in the background. From what I’ve learned, sours follow a 2:1:1 ratio where 2 parts spirit, 1 part sugar, and 1 part acid equate to the perfect formula. I guess? I prefer the acid to be upfront! For this NA version, I created a 1:1 ratio of sweet, bitter Ghia and simple syrup with zingy grapefruit and lemon juice. The egg white gives this a gorgeous, slightly luxurious foamy top layer, elevating the drink just so!

Head to my affiliate link to receive 10% off your first purchase— it’s actually not bad! I’ll make sales on your purchase as well, so thank you in advance.

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2.83 from 139 votes

Ghia Grapefruit Sour

Prep Time10 minutes
Course: aperativo
Cuisine: American, Italian
Keyword: mocktail, sour
Servings: 1 serving

Ingredients

  • 2.5 oz. Grapefruit juice
  • 2 oz. Ghia
  • 1 oz. Simple syrup
  • 1/2 oz. Lemon juice
  • 1 Large pastuerized egg white
  • Medium ice cubes for shaking
  • Thyme sprig for garnish

Instructions

  • In a cocktail shaker combine Ghia, grapefruit, simple syrup, lemon juice, and egg white.
  • Add ice and close the shaker with the lid. Shake until the outside of the shaker appears chilled and the eggwhite has foamed up.
  • Pour the drink into glass of your choice, allowing the foam to settle on top. Top with thyme sprig.
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139 Comments

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