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Aperol Grapefruit Margarita

Aperol Grapefruit Margarita

The Aperol Grapefruit Margarita is a bold, citrusy cocktail with a slightly bitter edge and a smooth finish. Made with tequila blanco, Aperol, and pink grapefruit juice, it’s light, crisp, and just the right mix of sweet and tart. The Aperol brings in subtle herbal notes and a splash of color, while the grapefruit juice adds a juicy punch that plays perfectly with the clean bite of tequila. It’s a fresh take on the classic margarita, less sugary, more balanced, and great for laid-back afternoons or early evening hangs. Serve it over ice with a salted rim or grapefruit wedge for a sharp, refreshing sip.

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Tasting Notes

This Aperol Grapefruit Margarita is bright, citrusy, and refreshing with a light bitter twist. The grapefruit juice brings juicy tartness, while the Aperol adds a smooth bitterness and a hint of orange. Lime juice sharpens the flavor, and tequila blanco keeps the drink bold but clean. Club soda finishes it with fizz, making the drink feel light and crisp. It’s smooth, not too sweet, and perfect for sipping.

Equipment and Glassware

You’ll need a shaker, jigger, and strainer. A citrus press helps with the lime juice. Use a rocks glass or highball glass, depending on how much ice and soda you’re adding. A grapefruit wedge or slice works great as a garnish. A bar spoon helps give the final drink a quick stir after topping with club soda.

See also  Tropical Margarita

Ingredients

  • 2 oz tequila blanco
  • 1 oz Aperol
  • 2 oz pink grapefruit juice
  • 0.5 oz lime juice
  • 2 oz club soda
  • Garnish: grapefruit slice

Instructions

  • Fill a cocktail shaker with ice.
  • Add the tequila, Aperol, grapefruit juice, and lime juice.
  • Shake well for about 10–15 seconds until chilled.
  • Strain into a glass filled with fresh ice.
  • Top with club soda and give it a quick stir.
  • Garnish with a slice of grapefruit.

Pro Tips

  • Use fresh-squeezed grapefruit juice for the best flavor and color.
  • Shake hard to fully mix the juices and Aperol before topping with soda.
  • For a less bitter drink, reduce the Aperol to ¾ oz. Want more fizz? Add extra club soda.
  • Rim the glass with salt or Tajín for an optional extra punch.

When to Serve

This Aperol Grapefruit Margarita is great for warm-weather happy hours, weekend brunches, or anytime you want a margarita that’s not too sweet. It’s a solid pick for people who like citrus-forward drinks with a slightly bitter finish. Works well with snacks, grilled food, or spicy dishes.

Which Liquor Brands to Choose

  • Use a smooth blanco tequila like Espolòn, El Tesoro, or Olmeca Altos.
  • Aperol is the classic choice for this style of drink.
  • Use fresh pink grapefruit juice if possible, or go with a good-quality bottled version that’s not from concentrate.
  • Any plain club soda will work—Topo Chico, Schweppes, or Q Mixers are all solid.

Similar Cocktails

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Aperol Grapefruit Margarita

Aperol Grapefruit Margarita

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Aperol, aperol cocktails, club soda, Club Soda Cocktails, Lime Juice, Margarita, pink grapefruit juice, tequila blanco
Servings: 1
Author: Paul Kushner

Instructions

  • Fill a cocktail shaker with ice.
  • Add the tequila, Aperol, grapefruit juice, and lime juice.
  • Shake well for about 10–15 seconds until chilled.
  • Strain into a glass filled with fresh ice.
  • Top with club soda and give it a quick stir.
  • Garnish with a slice of grapefruit.

Notes

Pro Tips

  • Use freshly squeezed grapefruit and lime juice for a brighter flavor.
  • Want a little salt? Rim half the glass with salt before pouring.
  • If you like it slightly sweeter, add 0.25 oz agave syrup or simple syrup.
Tried this recipe?Leave a comment and let us know how it was!
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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