1/4 Sweet Vermouth (1 oz Punt e Mes)
1/4 Dry Vermouth (1 oz Noilly Prat)
1/4 Grapefruit Juice (1 oz Pink)
Shake with ice and strain into a cocktail glass. I added a grapefruit twist.
A few Mondays ago, I opened up The Art of Making a Cocktail & More for some 1927 Cuban cocktail intrigue. There, I found the Toronja Bronx which seemed more interesting than a normal Bronx for it substituted grapefruit ("toronja" in Spanish) for the classic's orange juice. When thinking about the recipe, I opted for overproof gin to carry the recipe's lower proof a little further. Moreover, I thought about the Italian Greyhound and a riff, the Americano Squeeze, and how well grapefruit and Punt e Mes paired up in both, and, therefore, substituted it for regular sweet vermouth.