These juicy orbs come in white, yellow, pink and ruby red. Fun fact: While they're all good for you, the ones with darker pulp contain more nutrients, namely beta carotene. Grapefruits of all colors are packed with antioxidants and bursting with flavor. (Literally bursting: Grapefruits have more water in them than almost any other fruit.) And getting an extra vitamin C boost is especially key in any season.
Good for breakfast, grapefruit is even better when added to cocktails. From a bourbon-and-honey Los Angeles classic to contemporary reconsiderations of the Negroni, these eight recipes will have you hoarding that sweet-tart citrus.
Despite the name, there's an argument to be made for having this cocktail with any meal. Braced by a crisp vodka backbone, the Banker’s Lunch nods to the dinnertime Martini with a half-ounce of dry vermouth, but ultimately circles back to breakfast with the inclusion of orange liqueur and grapefruit juice. Shake one up and enjoy any time of day.
The bracing, bitter classic was originally created for Count Camillo Negroni in the years between the two World Wars, and was itself a boozier spin on the Italian count’s regular order: The Americano. Clearly, the recipe lends itself to experimentation. It works swimmingly with bourbon, as in the Boulevardier, or with prosecco in a Negroni Sbagliato. This variation throws grapefruit into the mix, doubling down on the Campari's bitterness.
If you’ve never had a standard Paloma, remedy that immediately. Tequila, lime juice and grapefruit soda are a simple way to utter refreshment. During the colder months, go for this variation on the Mexican classic, which combines smoky mezcal with fresh grapefruit juice and a spicy chile piquín rim. The dried and crushed hot pepper has a smoky-citrusy flavor, complementing the zippy contents of the glass.
Grapefruit-and-rosemary-infused vodka gets a splash of elderflower liqueur, lemon juice, simple syrup and fresh grapefruit juice for a tart, herbaceous sipper. The infused vodka calls for a sous-vide bath, but you don't need professional kitchen equipment––just some heat-proof resealable bags and a warm bath for cooking.
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This easy mix of vodka or gin and grapefruit juice features a coarse sea salt rim, which is what gives the drink its gritty name. The cocktail is a variation on a classic Greyhound, a version believed to date back to the 1950s. And that name? A reference to a gruff sailor who has spent a life at sea.
Ever wonder what it would look like if a Salty Dog and a Michelada had a baby? Probably something like the Pomelomosa. Such an unwieldy name for this simple blend of tequila, fresh lime and grapefruit juices, and a citrusy beer top. A spicy salt rim balances the grapefruit's bitterness.
Absinthe and two kinds of gin may seem unlikely accompaniments to grapefruit, but they work beautifully in this cocktail by bar legend Jim Meehan. The Green Deacon will have you preaching the boundless virtues of this citrus fruit, like its namesake clergyman might.
This Los Angeles classic unites three ingredients: bourbon, grapefruit juice, and honey. The result is sweet and zesty and boasts a gorgeous hue. The Brown Derby is sure to please the bourbon lovers in the room, but is also an excellent gateway drink for that one friend who “doesn’t like whiskey.”