As fruit goes, winter = citrus. I particularly love grapefruit, and I've always got a bunch lying around. Lately, I've been mixing grapefruit, in its many derivations, into cocktails. After a bit of taste testing all around, this was the winner. It's sweet enough, but not cloying. It's killer smooth (which could get you in trouble...) It's totally worth trying. Bonus: you get to play with fire.1/2 a ruby red grapefruit, cut on the bias
2 T. brown sugar
4 oz good, completely neutral American vodka
1/2 oz Grand Marnier
This is the fun part. Sprinkle the brown sugar liberally all over the grapefruit, patting it in to adhere. Using a kitchen-grade blow torch, brulee (which is French for burn - but don't really try to burn it to a crisp) the sugar until it caramelizes and starts to get gooey black spots. Set it aside to cool a minute, and then squeeze the sugar and all into a cocktail shaker. Add vodka and Grand Marnier, then some ice. Shake very well. Strain and serve.
No comments:
Post a Comment