Polar Ruby Red Grapefruit1l

Polar Ruby Red Grapefruit in the 1-liter size is a grapefruit-flavored soda-water mixer. The brand sells it as a sparkling, flavored soda water, and that suits drinks where a citrus bitterness and fizz are wanted without much sweetness. The details on file give only the flavor, the brand and the bottle size. They don't list ABV, sweetener, sugar content or ingredients, so check the label for those. What follows comes from how grapefruit mixers of this type usually behave. Expect a bright, slightly bitter citrus note with some of the pink-grapefruit softness that "ruby red" suggests, carried on carbonation. Flavored soda waters in this style are generally drier and lighter than full-sugar grapefruit sodas. That makes them easier to blend into a drink without covering the spirit. The liter bottle holds roughly six to eight highball pours, depending on the ratio. Once opened it loses fizz fairly quickly, so use it within a day or two and keep the cap tight. Serve it very cold, straight from the refrigerator, and pour it gently over ice to hold on to the bubbles. The classic use is a Paloma-style highball. Pour 2 ounces of blanco tequila over ice with a squeeze of fresh lime and a pinch of salt, then top with about 3 to 4 ounces of the soda. The lime and salt bring out the grapefruit character, and the soda provides the dilution and sparkle. Vodka works the same way for a Greyhound-style spritz. Gin suits it too, since juniper and citrus peel line up well, and a light white rum or a dry sparkling wine also take to it. For a long, low-strength drink, use a smaller pour of spirit and more soda. A tall highball or Collins glass is the best choice, filled with plenty of fresh, hard ice so the drink stays cold and doesn't go flat. A salt rim on the glass suits the tequila version. Garnish with a grapefruit wedge or a lime wheel. On its own over ice with a lime wedge, it is a simple non-alcoholic option. It also goes well with salty, spicy or grilled food such as tacos, ceviche, grilled shrimp and chips with salsa, where the acidity and bubbles clear the palate between bites.