Sunday, March 1, 2015

Bruleed Grapefruit Martinis

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.

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