I only had one grapefruit and since we were having a party I decided to make a cocktail!  I used to be the family bartender since I am a graduate from the Crescent City School of Gaming and Bartending (true story) and I usually make a pitcher or two of a signature cocktail when I host dinner parties but it’s been a while since I invented a recipe from scratch.  I surfed around the internet and came up with some ideas.  I was definitely going to use bubbles because I love bubbles and nothing says “let’s celebrate” like drinking out of a champagne flute.  I had made lemon syrup as part of my Food Swap experience and decided to make grapefruit syrup for the cocktail.  I didn’t want to have to buy any extra ingredients so I looked around to see what my mom had.  She had rose water because it’s used in a lot of Persian cooking and I thought “that works”.  This recipe made a big pitcher which was empty by the end of the night.  I would say it serves 12 regular people and 6 members of my family.

 

Delightful Recipe

Serves 6

INGREDIENTS

  • Juice from one grapefruit (should yield about 3/4 to 1 cup)
  • Equal amount of sugar to grapefruit juice
  • 3 two inch trips of grapefruit zest
  • 2 Tablespoons rose water
  • 2 cups of vodka, chilled
  • 2 bottles of dry champagne, chilled

 

  • With a veggie peeler, peel off 3 two inch strips of zest from the grapefruit then cut the grapefruit in half and juice it in a citrus juicer.  Measure juice in a measuring cup and then measure out the exact same amount of sugar.
  • Pour grapefruit juice, sugar and grapefruit zest into a small saucepan and put it on medium high heat, stirring often, until the sugar is completely dissolved and the zest starts to look a little translucent, a few minutes.  Take it off of the heat and let it cool to room temperature.
  • Once the syrup is cool, pour in the rose water and stir to combine.
  • Pour the syrup mixture into a glass pitcher and then pour in the chilled vodka and stir.  Taste it and add more vodka if you want to get super hammered.
  • Slowly pour in the 2 bottles of champagne, trying not to let it foam too much.  You don’t want to lose all those bubbles.
  • Pour into champagne flutes and serve immediately.

 

COMMENTS

This is amazing. I am going to make this. Which makes me want to ask you – shouldn’t we have the second champagne and cake party? I will bring 4 bottles of brut.

Yes we should! I will enlist Megan into making some cake 🙂

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