Mixlogy 101: Grapefruit Splash

 Continuing with home ideas for spring, I am so excited to share with you a little spring inspired concoction I learned to make with Four Seasons Silicon Valley at East Palo Alto a couple of weeks ago. With recipes rooted in herbs and citrus combinations, two of the key components to spring time drinks are the art of muddling and flavored syrups. Muddling is a super easy way to add layers of natural flavor to a drink. Thus guiding us through a knowledge rundown of cocktail classics, like a Sour, a Gimlet and a Mojito, the Quattro Restaurant Meet Me At The Bar class encourage attendees to infuse those drinks with a variety of muddling combinations, giving them a new spring twist. A couple of tips from the Quattro mixologists. First of all, it is possible to over muddle. When muddling simply press into the leaves or fruit as to release the flavors. Do NOT mash. Also consider investing in a strainer, to use with a muddler, for any over muddling mistakes. Syrups are another awesome option to create flavor in a subtle way. Syrups can be easily made. Simply simmer equal parts water to sugar and when sugar is completely melted add any herb. A tip from the mixology team is to use brown sugar instead of white sugar for an enriched flavor.  

Taking my hands-on lessons home, I was a first a bit hesitant to really dive into making a drink with personalized flavors. What taste was I really looking for? Yet having had the chance to experiment with different seasonal pallets at the class, I realized I was prepared to challenge myself to take a citrus fruit I wasn't too crazy about, a grapefruit, and a herb I really liked, basil, to whip up a drink. Following the recipe template I was given in my take-away care package and after adding a cucumber component, I was delighted with my results. My grapefruit splash is a refreshing tang, which is perfect for any coming spring celebration. A tip from me. If you like a more tart drink, use fresh squeezed juices for the grapefruit and lime. The natural flavor also lets the cucumber taste to really come out paring perfectly together. If you like a sweeter drink, store bought juice works great and lends itself to add more rum into the drink if desired. I personally recommend the natural juice combination.   


Basil Leaves
Bacardi Rum
Lime Juice
Simple Syrup
Grapefruit Juice


1. Muddle a sprig of basil leaves and a couple cucumber slices
2. Add 1 1/2 ounce of Bacardi rum
3. Add 1 ounce of lime juice
4. Add 1/2 ounce of simple syrup
5. Shake and pour over ice
6. Add 4 ounces of grapefruit juice
7. Stir
8. Garnish with grapefruit wedge

Meet Me At The Bar, with Quattro Restaurant, at Four Seasons Silicon Valley at East Palo Alto, will be hosting a select more mixology lessons throughout the year. If interested in joining the fun make sure to follow Four Seasons Silicon Valley at East Palo Alto's Facebook Page, Twitter and Instagram pages for coming dates.

Four Seasons Silicon Valley at East Palo Alto

2050 University Ave.
East Palo Alto, CA. 94303
(650) 566-1200