Matthew Evans shares his recipe for a refreshing summer cocktail that calls for grapefruits and white rum. For a vibrant blush colour you can add a pink variety as well as the common yellow grapefruit.






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  • 4 grapefruits
  • ice-cubes
  • 310 ml (1¼ cups) cold tonic water
  • 125 ml (½ cup) white rum
  • sugar syrup (optional), to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes about 3 cups

Juice grapefruits and strain into a jug or bottle.

Place ice-cubes in tall glasses and pour over grapefruit juice. Top with cold tonic water and rum. Taste and adjust to your liking by adding more juice or sugar syrup, if desired. Serve on the deck overlooking a view, if you have one.



Photography by Alan Benson.


As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.