15-Minute Grilled-Grapefruit Gin Collins

How to Make 15-Minute Grilled-Grapefruit Gin Collins

1. 1

   Step 1: Hot-grill the grapefruit halves

   Preheat a gas grill, charcoal grill, or heavy cast-iron skillet over medium-high heat. Brush the cut side of one grapefruit half with the neutral oil and place cut-side down on the hot grill or skillet until deeply charred, about 2–3 minutes; rotate if needed to get even color. Remove and let rest briefly so juice loosens (this step gives the cocktail its warm, smoky citrus note).

   For this step

   • 1 halfPink or ruby red grapefruit, halved (use one half per single cocktail)
   • 1 tspNeutral oil (for brushing grapefruit halves)
   
2. 2

   Step 2: Juice and build a single Collins

   Squeeze or press the hot-grilled grapefruit half into a shaker (strain seeds) to collect about 2–3 oz (60–90 ml) juice. Add 2 oz gin, ½ oz simple syrup (or ¼–½ oz grapefruit shrub to replace/augment syrup), and ¼ oz fresh lemon juice if desired. Fill the shaker with ice, shake for 8–10 seconds to chill, then strain into a Collins glass over fresh ice and top with 3 oz club soda. Garnish with a grilled grapefruit wheel or rosemary sprig and serve immediately.

   For this step

   • 2 ozGin
   • 1/2 ozSimple syrup (1:1) — or substitute grapefruit shrub for a tangier charred edge (see notes)
   • 1/4 ozGrapefruit shrub (optional, instead of or with syrup) — see pitcher scaling
   • 1/4 ozFresh lemon juice (optional, to brighten if grapefruit is very sweet)
   • 3 ozClub soda (to top)
   • 1 cupIce (for shaking and serving)
   • 1 eachGarnish: grilled grapefruit wheel or a small rosemary sprig
   
3. 3

   Step 3: Pitcher scaling for 4 servings

   For a 4‑cocktail pitcher: grill 2 large grapefruit halves, then juice to yield about 10–12 oz (300–360 ml) charred grapefruit juice. In a pitcher combine 8 oz (240 ml) gin, 10 oz (300 ml) grilled grapefruit juice, and 2 oz (60 ml) simple syrup — or 1–1½ oz (30–45 ml) grapefruit shrub for a tangier, fermenty edge. Stir well, chill briefly or add a large block of ice, then pour into glasses over ice and top each with about 2–4 oz (60–120 ml) club soda just before serving.
   
4. 4

   Step 4: Low‑ABV soda variation

   To make a lighter Collins, halve the gin to 1 oz (30 ml) per serving and increase club soda to 5–6 oz (150–180 ml). Alternatively, swap half the gin with sparkling grapefruit soda or chilled tonic for more body and effervescence while keeping alcohol low.
   
5. 5

   Step 5: Grill-to-skillet shortcuts and batch prep

   If you don't have a grill, char grapefruit halves in a preheated cast-iron skillet (2–3 minutes cut-side down) or use a kitchen blowtorch for quick caramelization. Make simple syrup (equal parts sugar and water, simmer until dissolved, cool) or a grapefruit shrub ahead (charred grapefruit + sugar + vinegar, steeped and strained) to speed service; both keep refrigerated for days.
   
6. 6

   Step 6: Serve tips and quick variations

   For a more savory edge, add a pinch of salt to the rim or a sprig of thyme instead of rosemary. Keep pre-grilled grapefruit and pre-mixed gin + syrup (no soda) chilled in a pitcher; top with soda when pouring to retain fizz. This recipe is designed for fast backyard service — expect each single cocktail to take roughly 3–4 minutes once fruit and syrup are prepped, and the entire recipe is ready within 15 minutes.
   

1. Preheat a gas grill, charcoal grill, or heavy cast-iron skillet over medium-high heat. Brush the cut side of one grapefruit half with the neutral oil and place cut-side down on the hot grill or skillet until deeply charred, about 2–3 minutes; rotate if needed to get even color. Remove and let rest briefly so juice loosens (this step gives the cocktail its warm, smoky citrus note).
2. Squeeze or press the hot-grilled grapefruit half into a shaker (strain seeds) to collect about 2–3 oz (60–90 ml) juice. Add 2 oz gin, ½ oz simple syrup (or ¼–½ oz grapefruit shrub to replace/augment syrup), and ¼ oz fresh lemon juice if desired. Fill the shaker with ice, shake for 8–10 seconds to chill, then strain into a Collins glass over fresh ice and top with 3 oz club soda. Garnish with a grilled grapefruit wheel or rosemary sprig and serve immediately.
3. For a 4‑cocktail pitcher: grill 2 large grapefruit halves, then juice to yield about 10–12 oz (300–360 ml) charred grapefruit juice. In a pitcher combine 8 oz (240 ml) gin, 10 oz (300 ml) grilled grapefruit juice, and 2 oz (60 ml) simple syrup — or 1–1½ oz (30–45 ml) grapefruit shrub for a tangier, fermenty edge. Stir well, chill briefly or add a large block of ice, then pour into glasses over ice and top each with about 2–4 oz (60–120 ml) club soda just before serving.
4. To make a lighter Collins, halve the gin to 1 oz (30 ml) per serving and increase club soda to 5–6 oz (150–180 ml). Alternatively, swap half the gin with sparkling grapefruit soda or chilled tonic for more body and effervescence while keeping alcohol low.
5. If you don't have a grill, char grapefruit halves in a preheated cast-iron skillet (2–3 minutes cut-side down) or use a kitchen blowtorch for quick caramelization. Make simple syrup (equal parts sugar and water, simmer until dissolved, cool) or a grapefruit shrub ahead (charred grapefruit + sugar + vinegar, steeped and strained) to speed service; both keep refrigerated for days.
6. For a more savory edge, add a pinch of salt to the rim or a sprig of thyme instead of rosemary. Keep pre-grilled grapefruit and pre-mixed gin + syrup (no soda) chilled in a pitcher; top with soda when pouring to retain fizz. This recipe is designed for fast backyard service — expect each single cocktail to take roughly 3–4 minutes once fruit and syrup are prepped, and the entire recipe is ready within 15 minutes.