Message 23702 of 39188 in General Discussion

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I would not change the name of the drink completely, only modify it. Do what a 
lot of cooks in america do, use the french term, and call it a pamplemousse 
sour. Or call it a Florida sour, or better yet a certain city in Florida known 
for their grapefruits. If you are using pink grapefruits you could call it a 
ruby sour, or something along those lines. As long as you are using the smae 
formula as a sour, base liquor, citrus, and sugar, served on the rocks, then I 
think it is not only legitiamte to use the smae name, but less confusing. You 
would be letting the guest know that what they are having should be similar to 
a sour but with its own nuances, hence the modifiaction.