Cassis Grapefruit Cocktail ｜ Easy 2-Ingredient Pink Highball

True to its name, the Cassis Grapefruit cocktail is a pure pairing of just two ingredients, and in parts of Japan this vivid pink glass also carries a more elegant name: Madame Rose. Deep, berry-sweet crème de cassis sinks into fresh grapefruit juice, and a slow stir from the bottom up blends them into an even pink, where rich sweetness meets bright, gently bitter citrus. It’s worth stirring one over ice tonight and tasting how two simple ingredients can feel this juicy and refreshing.

Recipe and How to Make It

Ingredients

Directions

・Technique ｜ Stir
・Glass ｜ Tumbler Glass / Goblet
・ABV ｜ Around 4–5%
・Best Enjoyed ｜ Daytime

About the Cassis Grapefruit

Origin

Cassis Grapefruit is built on crème de cassis, a blackcurrant liqueur from Burgundy, France. Its modern form was developed in Dijon in 1841. The region has long grown blackcurrants, which is why Dijon is still celebrated as the home of cassis.

In France, crème de cassis is best known in the Kir, where it’s mixed with white wine. Pairing it with grapefruit juice turned it into a simple, fruity highball that’s easy to make anywhere, and it became a familiar favorite in casual bars and restaurants.

In parts of Japan, especially around Shikoku, you may also find it on menus as “Madame Rose” or “Madame Rochas.” These are charming local names for the same bright pink drink.

  Jump to the Kir page

Flavor and Character

Cassis Grapefruit is all about balance. The deep berry sweetness of crème de cassis meets the fresh acidity and gentle bitterness of grapefruit, so the drink tastes juicy, layered and never one-note.

In the glass, the dark red-purple cassis blends with pale grapefruit into a bright pink. At around 4–5% ABV, it drinks as easily as fruit juice, with a soft, fruity aroma that lingers after each sip.

I’d always use freshly squeezed grapefruit here. Its natural bitterness gives the cassis a crisp edge that makes the whole drink come alive.

Points, Twists & Food Pairings

Tips for Making It

• Stirring only at the top (a common mistake) — Many people give the glass a quick swirl near the surface. Cassis liqueur is dense and sinks to the bottom, so the top stays pale and sour while the last sips turn syrupy. Stir from the bottom up until the color turns an even pink.
• Choose ruby or pink grapefruit — Ruby and pink grapefruits are sweeter and softer than white ones, and their rosy juice deepens the drink’s pink glow. Fresh-squeezed juice keeps the bitterness bright, giving the cassis a clean, crisp finish.
• Keep the cassis to a measured pour — Cassis is rich and sweet, so a heavy hand quickly turns the drink into syrup. I’d always measure exactly 1 + 1/2 oz (45ml), because that amount lets the grapefruit’s freshness shine through every sip.

---

Twists

• Cassis Grapefruit Soda — Use half grapefruit juice and half chilled soda water. The bubbles lighten the sweetness and turn the drink into a crisp, sparkling highball that’s perfect for warm afternoons and long conversations.
• Cassis Orange — Swap the grapefruit juice for orange juice. It’s one of Japan’s best-loved cassis cocktails, with a rounder, sweeter citrus flavor and a warm sunset-orange color that’s just as easy to drink.

---

Food Pairings

• Brie cheese — The creamy, buttery cheese softens the grapefruit’s bitterness, while the cassis brings a berry sweetness, much like serving cheese with a fruit jam.
• Prosciutto — The ham’s salty, savory richness contrasts beautifully with the drink’s sweet-tart fruit, and the grapefruit’s acidity keeps each bite light and fresh.
• Smoked salmon — The salmon’s rich, smoky flavor meets the grapefruit’s bright acidity, just like a squeeze of citrus, while the cassis adds a gentle fruity accent.

Recipe Video

• Recipe Video ｜BAR.Channel   Channel Home