We asked bartenders across the UK to enter their Stiegl Grapefruit Radler cocktail recipes into our 2022 competition. The prize was £530 (£1 for every year that Stiegl has been brewing) and a years supply of Stiegl Grapefruit Radler. Below are the entries starting with the winner (Kiss from a Rose) and the five finalists.
- Kiss from a rose, Benjamin Szehofner, Alberts Schloss Birmingham
- Radleretto Sour, Charlie Badcock, LazyJacks Restaurant
- Radler Rum Punch, Samantha Sheldon, Riptide Espresso & Records
- La Flamme Rouge, Anders Muldal, The Castle Tap
- Ambros, Costel Toma, Boundary London
- Tropical Garden, Maciej Idziniak, The Bohemia
- The Golden Voyage, Karl McGowan, The Old Punchbowl & Knock 3 Times Pop-Up Bar Experience
- Autumn dream, Sonny Lumsden, Meatliquor
- Spagetts turbo slush, Henry Fry, The Saltern
- Grapefruit Drip, Rhys Caldwell, Standon Hall
- Gr, Kerry Bird, Red lion chenies
- The Friendly Bum, Sam Mitchell, Three Sheets To The Wind
- A Thing of Fruity, Sam Chatterji, MEATLiquor Queensway
- Summer-Thyme, Tina Scott, MEATliquor
- Electric Formula, Pawel, Meatliquor Queensway
- QUEEN's TEA, Pawel Tabor, Meatliquor Queensway
- Silly Little Drink, Aija Muizinika, Meatliquor Leeds
- Stiegl Sonne, Owen, Jack, Ani & Myles, Against The Grain
- Rad-Hattan, Charlie Moorby, FROG
- Pan-Atlantic Paloma, Brandon Stewart, Meatliquor Queensway
- Collins Radler, Daniel Howard, Starling IBCK
- Pleasure, Max Goddard, Meatliquor
OUR WINNER! ‘Kiss From A Rose’
Ingredients
- 25ml Lanique Rose Liqueur
- 20ml Hibiscus Syrup
- 12.5ml Lemon Juice
- 350ml Stiegl Grapefruit Radler
- 10-15 Rose Petals
- Mint Sprig
Method
In a cold pint glass pour Stiegl Grapefruit Radler over cubed ice. Combine the other ingredients in a shaker and shake well to create a nice foam head. Strain over the Stiegl Grapefruit Radler and pull through the rose petals so they are evenly distributed around the glass. Garnish with a mint sprig and a singular large rose petal.
OUR FOUR REMAINING FINALISTS
‘Radleretto Sour’
Ingredients
- 50ml Disaronno
- 1 Medium Egg White
- 12.5ml Lemon Juice
- 12.5ml Grapefruit Juice
- 100ml Stiegl Grapefruit Radler
- ½ Grapefruit slice for garnish
Method
Add 1 medium egg white, 50ml Disaronno, 12.5ml lemon juice and 12.5ml grapefruit juice into a shaker. Shake over ice for roughly 8-10 seconds. Use strainer to pour over ice into a small tumbler. Add 100ml of Stiegl Grapefruit Radler and stir lightly. Finally add half a grapefruit slice for garnish.
‘Radler Rum Punch’
Ingredients
- 125ml Stiegl Grapefruit Radler
- 25ml Spiced Rum
- 25ml Passionfruit Puree
- 2 Muddled Strawberries
Method
Muddle the strawberries in the bottom of the shaker. Add the spiced rum and passionfruit puree. Shake together with ice. Double strain into a short glass over ice (preferably a Stiegl half pint glass!). Fill the rest up with the Stiegl Grapefruit Radler. Garnish with a quarter passionfruit and strawberry.
‘La Flamme Rouge’
Ingredients
- 25ml Evan Williams Bourbon
- 10ml Rosemary Simple Syrup
- 2 dashes Fee Brothers Black Walnut Bitters
- 250ml Stiegl Grapefruit Radler
- Red Ice Cubes
- Freeze Dried Raspberry
Method
Add Evan Williams, rosemary syrup and walnut bitters to a tin or glass with ice and stir to combine and slightly dilute ingredients. Put red ice cubes in the bottom of a coachman's glass, and a single larger ice cube resting at the narrow point of the glass. Strain the mixed Evan Williams, rosemary syrup and walnut bitters into the bottom of the glass. Top up the glass with Stiegl Grapefruit Radler, slowly, using the ice cube at the narrow point of the glass to help layer the drink.
‘Ambros’
Ingredients
- 45 ml Malfi Rosa
- 20 ml Lychee Syrup
- 20 ml Calamansi Puree
- 20 ml Lemon Juice
- 15 ml Agave
- 75 ml Stiegl Grapefruit Radler
Method
Shake all ingredients other than the Stiegl Grapefruit Radler. Pour into a glass and top with the Stiegl Grapefruit Radler. Garnish with a slice of grapefruit.