Grapefruit … it’s the big, awkward yellow ball in the fruit isle. Too big really to sit next to its other fruit counterparts; like a 3rd grader, in the Kindergarten classroom. It’s peel is an illusion to the fruit it hides inside – either pale like a lemon or bright pink. And unlike many others, it’s not a grab and go fruit. It takes preparation before consuming. A slightly tedious job, cutting out each individual segment of the separated halves, it’s almost ceremonial. The flavor is sour and bitter at the same time; but add a little sugar and I find it to be amongst my favorite flavors. It’s been a love of mine since I was a child and nowadays, I rarely take the time, but when I do, I always wish I bought them more often.
Famed for a diet named after it in the 80s, its been less thought of in the last 2+ decades. But this summer it’s big again and it’s making its mark in the drink world!
Deep Eddy’s Ruby Red Vodka is on fire right now! A sweetened and deliciously flavored vodka, it pairs well with tonic, sprite, and club soda or quite frankly, could be sipped over ice all alone! Throw some juice at it – like pomegranate or a berry lemonade for a fruity spritzer, use it to flavor a margarita, or even turn it into a mule by combining it with ginger beer. It really is a versatile liquor.
Grapefruit beers and radlers (a beer: juice/soda combo) are also quite the thing right now! I stumbled upon Shock Top’s Ruby Fresh and it reminded me very much of a grapefruit hefeweizen I drank in Epcot’s Germany pavilion. It was delicious and it had me wishing I could buy a 12 pack of just that flavor instead of the variety pack-but the other flavors were good enough too.
Then, I discovered that that German grapefruit hefeweizen I was referring to is made by Schƶfferhofer and is now being sold in bottled 6 packs! So, I ran out to buy it as well. I love them and want to stock up in case they pull them after the season!
And while all of these are excellent and easy choices. I decided that I also needed an actual cocktail.
Here goes my version of :
The Charleston Fizz
- 3 oz Red Grapefruit Juice (I used Trader Joes)
- 2 oz of Gin (Tangueray is my go-to)
- 1/2 oz Elderflower syrup
- mix and top with ice and seltzer to taste
I enjoyed this cocktail for a few reasons. Mostly, it is my new preferred breakfast drink. As a grapefruit lover, I’d much prefer this over a mimosa. It’s not overly heavy or sweet. The elderflower syrup complements the grapefruit nicely without over-powering it. And for me, Gin is better than Champagne any day! The original recipe calls for fresh tarragon, which I didn’t have – not sure how that would change my opinion of the drink.
And for those who are looking for a simpler-to-make but worthy cocktail:
The Petite Fleur
- 1 1/2 oz white rum
- 3/4 oz triple sec
- 3/4 grapefruit juice
This cocktail has been dubbed “an award-winning pre-dinner cocktail”. I find it lovely; but true to a good martini, it does pack a good punch. If you’re not a drinker … stick with Deep Eddy’s and a mixer.
