Grapefruit Tequila Sour Cocktail Recipe

Honestly, I love mixing up cocktails that feel fresh and simple—this one totally nails both. A Grapefruit Tequila Sour balances tart citrus with smooth tequila and just a touch of sweetness.

You can make this drink at home with just a handful of ingredients and some basic bar tools. It’s not fussy, which is part of the charm.

I really like how the grapefruit adds this bright, zippy flavor that stands out but doesn’t overpower. The sour notes play nicely with the tequila, giving the cocktail a crisp taste that’s just easy to sip.

It’s a great pick if you want something refreshing but not too heavy. Sometimes I crave that on a warm afternoon or just a chill evening at home.

This recipe comes together fast, so you don’t need a bunch of time or fancy skills. Once you try it, you might find yourself making it again and again.

Grapefruit Tequila Sour Cocktail Recipe

What I like about this drink is how it blends the brightness of grapefruit with the smooth kick of tequila. There’s a balance of citrus, a hint of sweetness, and a frothy top that keeps it refreshing but still interesting enough to savor.

Equipment

To make this cocktail, I grab a few tools so everything goes smoothly. A cocktail shaker is a must since you’ll be shaking with and without ice.

I use a jigger to measure everything out—eyeballing it sometimes works, but I prefer being precise. For serving, a chilled coupe glass feels fancy, but honestly, a rocks glass is great if you’re feeling more laid-back.

A fine mesh strainer helps get rid of pulp and ice bits, which I appreciate for a clean pour. Here’s what I usually set out:

• Cocktail shaker
• Jigger
• Fine mesh strainer
• Chilled coupe glass or rocks glass
• Bar spoon
• Small citrus juicer

Ingredients

The flavor really depends on using fresh juice and decent tequila. I always squeeze fresh grapefruit juice—it makes a big difference.

For tequila, I usually stick with blanco tequila for a crisp finish. If I’m in the mood for something a little deeper, reposado tequila works too.

To balance out the tartness, I add simple syrup. A splash of lemon juice or lime juice sharpens things up. I like to throw in an egg white for that smooth, foamy layer on top, but it’s totally optional.

Here’s the full list:

• 2 oz blanco or reposado tequila
• 1.5 oz fresh grapefruit juice
• 0.5 oz lemon juice or lime juice
• 0.5 oz simple syrup
• 1 egg white (optional, for foam)
• Ice cubes
• Club soda or sparkling water (optional, for topping)

Instructions

I start by tossing all the liquid ingredients into the cocktail shaker. If I’m using egg white, I do a dry shake first (no ice) to get that foam going.

Then I add ice and shake again until the shaker feels frosty. After shaking, I strain the mix into a chilled coupe glass or rocks glass.

If I want it lighter, I’ll top it with a splash of club soda or sparkling water. Here’s how I break it down:

• Add tequila, grapefruit juice, lemon or lime juice, simple syrup, and egg white to shaker
• Dry shake for 10–15 seconds
• Add ice, shake again until chilled
• Strain into chilled glass
• Optionally top with club soda or sparkling water

Notes

Honestly, the drink tastes way better with fresh grapefruit juice—bottled just doesn’t cut it for me. The egg white is optional, but I love the silky texture it brings.

If I’m in the mood for something sweeter, I’ll bump up the simple syrup a bit. Blanco tequila keeps things bright, while reposado gives a warmer, richer flavor.

Sometimes I’ll garnish with a little grapefruit wedge or twist—simple, but it looks good. Coupe glass feels elegant, but if you’ve only got a rocks glass, that totally works too.

Tasting Notes

Right off the bat, there’s this sharp citrus bite—grapefruit really jumps out at you. The tequila, though, gives everything a kind of smooth backbone that keeps it from going overboard.

The sour edge is bright, but honestly, it doesn’t hit too hard.

If I toss in a splash of grapefruit soda, suddenly the drink feels lighter, maybe even a bit sweeter. It takes the edge off the bitterness and just makes the whole thing easier to sip.

There’s a gentle heat from the jalapeño that kind of hangs around at the end. I actually love how that spice plays with all the tart fruit.

A pinch of chili powder on the rim? That just makes the flavor pop even more.

Swapping in a touch of Campari pushes the cocktail in a more bitter direction. It honestly turns it into something closer to a classic tequila sour, but with a deeper, almost brooding side.

The grapefruit tequila sour really does come across as crisp and refreshing. Each sip is this blend of citrus, a little spice, and tequila—clean, simple, and just really easy to drink.