The Crushed Pink Cocktail Recipe

Special occasions call for making an extra effort to serve something special and set the mood for an exceptional evening.
                
                We attended a workshop for making luxurious cocktails led by the masterful mixologist Jerri Banks and she taught us a perfect recipe for a special occasion cocktail, the Crushed Pink.
Among her many accomplishments, Jerri created the drink menu at the Indian-fusion lounge Taj in downtown Manhattan. Her Crushed Pink is an elegant mix of premium Chopin vodka, bold fruit flavor, textured garnish, and a singular salt rim.
Why use Chopin? Because most vodkas are made from grain, whereas each small batch of Chopin is made from 100% handpicked Polish potatoes grown naturally without herbicides or pesticides. The distillery dates to 1896, and is located in the heart of the Podlasie region, one of Europe's healthiest and most unspoiled agricultural areas. It's the premium potatoes that give Chopin its full body and smooth, clean finish; making it the perfect choice for bold flavored martinis and cocktails.
The Polish vodka tradition dates back to at least 1405, when it was first mentioned in the Sandomierz Court Registry. Centuries of knowledge have been passed down through local craftsmen and are no better displayed than in a bottle of Chopin. Here's one of Jerri Banks creations for enjoying it today.
The Crushed Pink Cocktail
Ingredients for 1 Drink
• 1½ Ounce Chopin Vodka
• ½ Ounce Luxardo Maraschino Liqueur
• 2 Ounces Fresh Ruby Red Grapefruit Juice
• 1 Pomelo Grapefruit
• Pink Himalayan Salt
Preparation
1. Gently tear away sections of Pomelo grapefruit and separate into individual pieces (each will fall away like a little teardrop).
2. Use small amounts of Maraschino Liqueur to moisten the outside rim of the glass. Gently coat with salt around full length of glass.
3. Place cubed ice in an ice bag; crack with muddler until medium cracked.
4. Combine all ingredients in a mixing glass. Add ice, shake well and strain over cracked ice into salt-rimmed coupe champagne glass. Garnish with Pomelo tears.