Hello! Welcome to the first in our Sunday Morning Cocktail series, featuring homemade organic infusions made with fresh, seasonal Farmer’s Market produce. Today’s inaugural cocktail practically screams SUMMER. With its sunnybright hue and explosive citrus flavor, it’s the perfect accompaniment to a warm, lazy afternoon amongst friends.
For this drink you’ll need just a few ingredients:
Grapefruit-infused vodka (see infusion instructions here; grapefruit takes about 3-5 days)
Curaçao liqueur (the blue is always artificial – use an uncolored variety)
Begin by juicing your citrus.
Keep your orange and lemon juices separate.
To prepare, combine:
The awesome thing about cocktails is that they’re much more like salads than they are like pastries. By which I mean, the recipe should be used as a general guideline, as opposed to precise instructions. If you can’t get ahold of grapefruit for the infusion, any other citrus can stand in – think tangerines, mandarins, pomelos, or even limes. If you don’t have the Curaçao, just use Triple Sec or Cointreau. And if you really want to take it over the top, bitters always add that extra dimension to a drink. I’m partial to Peychaud’s in this recipe, but I bet this spicy blend would be wonderful as well.