In my quest for Total World Cocktail Domination, last week I made myself a little spreadsheet of upcoming recipe contests, those expressly for cocktails as well as others where my commendable potations will be up against some lame-ass summer salads or whatever.

First at bat: a grapefruit-and-ginger recipe contest courtesy of a skin-treats company. Winners get paid in grapefruit and ginger-scented bath-product gift baskets!… Wait, I’ve never mentioned what a slut I am for a nice, relaxing bubble bath? Well, there you go.

Starting from scratch, here’s how I manifested The Bathtub Gin(ger). I am writing this all down for you because one day The Museum of the American Cocktail will ask that my brain be donated to their archives, but that won’t be possible because I never plan on dying. So you guys can pass this along to them and I bet they’d even give you money for it.

Attempt #1: Take everything I know and/or have at my disposal in the grapefruit and ginger departments, combine with appropriate cutesy wordplay and visual puns, pour into a glass. This means gin, sloe gin, ginger syrup and fresh grapefruit juice, plus some egg white (creating visual pun of frothiness = bubble bath) and a salted and sugared rim (because I like Salty Dogs).

Result: Salt overpowered EVERYTHING. Blergh.

Attempt #2: Nix salt/sugar rim, see what happens when you add in some Luxardo. Why? Because Luxardo’s proven itself a stealth facilitator of awesomesauce cocktails before.

Result: All Luxardo, even though I only used half an ounce. Damn.

Attempt #3: Back to drawing board. Try using World’s Greatest Cosmopolitan as a template, swapping out cranberry juice for grapefruit and ginger syrup for regular simple syrup. (Oh wait… I don’t use simple syrup in the World’s Greatest Cosmopolitan.) Keep all other elements of WGC intact: lime juice, triple sec, confectioner’s-sugar rim.

Result:  Weirdly lacks a center. What starts out as the right amount of sweetness somehow evaporates into nothing. This is getting frustrating.

Attempt #4: Brainstorm other possible ingredients. Remember the beauty that is grapefruit-Campari sorbet. Graft Campari and a splash of sloe gin onto WGC recipe.

Result: Getting there…

Attempt #5: Spend way too much money on a bottle of Charbay Ruby Red Grapefruit Flavored Vodka, all the while lamenting, “Whither art thou, Domaine de Canton?” Curse the SAQ for putting you in this predicament. Go home, construct a recipe using those elements you like best from attempts 1-4. Decide that the ginger syrup needs help; find ginger ale on sale.

Result: This…

The Bathtub Gin(ger)

2 ounces Bulldog Gin

1 ounce Charbay Ruby Red Grapefruit Flavored Vodka

1/2 ounce Campari

2 ounces freshly squeezed pink grapefruit juice

1 ounce ginger syrup

1 raw egg

About 2 ounces ginger ale

Confectioner’s sugar, for the rim

Mint sprig, to garnish

Rim a cocktail glass with confectioner’s sugar and set aside.¬†Combine gin, vodka, Campari, grapefruit juice, ginger syrup and the white from raw egg in an ice-filled cocktail shaker and shake vigorously for 30 seconds. Before straining contents of shaker into sugar-rimmed cocktail glass, pour about two ounces of ginger ale in the glass first. Garnish with mint sprig.

Tasting Notes

To make ginger syrup: Mix a half-cup of granulated sugar and a half-cup of water in a small saucepan over medium-high heat. While waiting for mixture to come to a boil, grate a thumb-sized piece of ginger into the pan. Stir until mixture reaches a boil, then reduce heat and let simmer for 5 minutes. Strain into a container and let cool before using. This will make you more syrup than you need. You can refrigerate or freeze the rest.

As you probably already figured out, I poured the ginger ale into the empty cocktail glass first because I didn’t want to shake the carbonation out of it. If you’ve got Domain de Canton on hand, try it in this recipe (instead of or in addition to ginger ale) and let me know what it tastes like!

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