Well, we’re finally here in Puerto Rico and we had the best New Year’s Eve. The family came over to Angel’s mother’s house and we drank wine and ate and sang songs. I played the tambourine and Angel obviously sang. It was a such a great time – we stayed up until the wee hours of the morning. Now, doing a little catch up. Its hot, the sun is out and we’re on vacation, so we’re doing a few seasonal cocktails to celebrate.
Now, I’m not the hugest fan of grapefruit, but I like them when they are really sweet and in season. And they are. Right now. Go get some. Why? Because this cocktail is so refreshing. Its great on a hot day, but also nice for a dinner party or aperitif. When using alcohol, I like to make sure to zest early – even a day before – so it really takes on the flavor of the fruit. And if you aren’t a complete caveman and make some modern concessions, try it with a splash of club soda (bubbly water) on top, it will give it an effervescent boost!
Grapefruit and Mint Mojitos
1 Pink or Red Grapefruit
16 Mint Leaves
2 Tbsp Coconut Crystals (or raw Sugar, or Agave)
¼ cup Water
¼ cup Lime Juice
Optional: Club Soda
Optional: ¾ cup Cachaça (or White Rum if you don’t have any)
Zest the grapefruit, leaving wide, long pieces. You want to make them easy to remove later. Put the zest in a bowl and add the cachaça (or rum), coconut crystals (or sugar/honey), water and lime juice. Let sit for at least 30 minutes.
Place 4 mint leaves in 4 glasses. Strain the zest from the cachaça mixture and distribute equally into the 4 glasses. Muddle the drinks (muddling means to press the mint against the bottom of the glass, releasing the oils).
Cut the grapefruit into pieces, removing any skin that may be left. Place 3-4 wedges of grapefruit in each glass. Add crushed ice and top with club soda or water.
Want something a little softer? Try our White Citrus Sangria!