Tag Archives: grapefruit juice

Thirsty Thursday | Rosemary Greyhounds

18 Thursday Feb 2016

Posted by in Boozy, Thirsty Thursday

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Here we go again with herb-infused syrups! It really is the easiest way to make a regular old cocktail a little more fancy…

I first had a drink like this at a place I used to work near…I don’t want to call it a bar, I don’t want to call it a restaurant, it wasn’t quite a chain but there was definitely more than one location in the greater Seattle area…but a guy we worked with just called it the “close and gross” and it was so true but so good at the same time. Thank God we at least had somewhere within walking distance that had alcohol. And alcohol is always good, especially after work (or during your lunch hour). The Close and Gross had a Rosemary Greyhound that blew me away when I ordered it. Luckily I was able to recreate the drink at home and conjure up some old memories from a city and job well past.

Recipe Notes: I found that using grapefruit vodka mellowed the drink out a little, but regular vodka works fine too. The rosemary syrup has a pretty strong flavor as well, so go easy on it and decide how much you like in your drink. I think this cocktail could also benefit from a small splash of cranberry juice to make the drink a little more pink and level out some tartness.

Recipe
Rosemary Greyhound
By Baked Northwest
Makes 1 Cocktail

Ingredients

  • 2 ounces Grapefruit Vodka
  • 2 ounces Grapefruit Juice
  • 1/2 ounce rosemary syrup (recipe follows)
  • 1 cup sugar
  • 1 cup water
  • 7-8 fresh rosemary sprigs

Directions

1. Make the rosemary syrup: In a small saucepan, combine 1 cup water, 1 cup sugar, and 4-6 rosemary sprigs . Bring to a boil, stirring until sugar is dissolved, then reduce heat and simmer 10 minutes. Let cool, then strain out herbs.

2. Add vodka, grapefruit juice, rosemary syrup, and ice to a cocktail shaker. Shake, strain into a martini or a rocks glass, and garnish with rosemary sprigs.

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Chewy Meringues with Tangerine-Citrus Curd

18 Thursday Dec 2014

Posted by in Baking, Desserts, Entertaining, Healthy

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Meringues with Tangerine Lemon Curd

This has become one of our favorite desserts. We made it last year and could not believe how good it was! I always want a chocolatey dessert and will almost always choose that over a lighter fruit dessert (go figure) but this tangy treat is so delicious and satisfying! Luckily I was able to track down the recipe and post it here to live on in the family archives forever!

The best part about this dessert is you can switch up the citrus. In these photos, we subbed grapefruit for just about everything except for the topping, because that was the fruit we had on hand. These would be great as just plain lemon, lime, or orange as well!

Meringue with Tangerine Citrus Curd

Recipe
Chewy Meringues with Tangerine-Lemon Curd
adapted from Cooking Light
Makes 6 Meringues

Ingredients

For the Meringues:

  • 3 large egg whites
  • Dash of salt
  • 3/4 cup superfine sugar
  • 1 1/2 tsp cornstarch
  • 1/2 tsp grated lemon rind (or any other citrus)
  • 1 1/2 tsp fresh lemon juice (same as above, any citrus works!)
For the Curd:
  • 6 tablespoons granulated sugar
  • 1/2 tsp grated lemon rind
  • 1/3 cup fresh lemon juice
  • 1/3 cup fresh tangerine juice (grapefruit, orange, lemon, or lime works!)
  • 1 tbsp cornstarch
  • 3 large egg yolks
  • 1 tbsp unsalted butter
  • 3 tangerines (fresh or canned)

Directions

1. Preheat oven to 325°.

2. To prepare meringues, line a baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over; secure paper with masking tape onto baking sheet.

3. Place egg whites and salt in a large bowl; beat with a mixer at medium speed until foamy. Increase mixer speed to medium-high. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 1/2 teaspoons cornstarch, 1/2 teaspoon lemon rind, and 1 1/2 teaspoons lemon juice; beat 1 minute or until the mixture is well combined.

4. Divide egg white mixture among 6 drawn circles on parchment paper. Shape meringues into nests with 1-inch sides using the back of a spoon. Place baking sheet in oven; immediately reduce oven temperature to 225°. Bake meringues at 225° for 1 hour or until dry to the touch. Turn oven off (leave pan in oven); partially open oven door. Cool meringues in oven 1 hour. Remove pan from oven; carefully remove meringues from paper. (Meringues will be crisp on the outside and soft on the inside.)

5. To prepare curd, combine granulated sugar and next 5 ingredients (through yolks) in a medium saucepan; bring to a boil, stirring constantly. Reduce heat, and cook 1 minute or until thick and bubbly, stirring constantly. Remove pan from heat; add butter, stirring until butter melts. Pour mixture through a sieve into a bowl. Place plastic wrap on surface of curd, and chill.

6. Peel and section tangerines; discard membranes. Spoon about 2 1/2 tablespoons curd into each meringue. Top each meringue with about 3 tangerine sections. You can also used canned tangerines.

Thirsty Thursday | Grapefruit Margaritas

14 Thursday Nov 2013

Posted by in Boozy, Easy, Entertaining, Thirsty Thursday

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Grapefruit MargaritasI made these for a party we threw last week, and I think they were a hit! Until we ran out of triple sec…Note to self: Never run out of triple sec again or your party is ruined (not really, but serious buzzkill).

Any drink that you can make in a giant pitcher is a winner in my book…Because entertaining is hard enough, you don’t want to be shaking up cocktails one by one, do you?

Part of me thought this drink was too summery to serve at our fiesta – pink, fruity, and tons of tequila. That screams summer to me…but I’m always eating grapefruits in the winter, so suddenly this drink just made sense to mix up. I was tempted to make the easiest margaritas ever, but I’m happy I found something a little different, and seriously just as easy!Grapefruit MargaritasIna’s recipe calls for you to bust out the blender – but I just mixed everything together in a pitcher and it was still excellent. I have never been a big fan of blended margs and getting out the blender is too much work and too much of a mess when you are hosting a party.

Recipe
Grapefruit Margaritas
Adapted from Ina Garten
Makes 6 Margaritas

Ingredients

  • 1 Lime cut into wedges
  • Kosher salt (optional)
  • 1 cup ruby red grapefruit juice
  • 1/2 cup freshly squeezed lime juice (about 4 limes)
  • 1 cup triple sec (or any preferred orange liqueur)
  • 1 cup white tequila
  • ice (about 2 cups, or enough to fill 6 glasses)

Directions

If you like your margaritas with a salt rim, rub the lime around the edge of each glass and dip the rim lightly on a plate of kosher salt. Set aside to dry.

Combine the grapefruit juice, lime juice, orange liqueur, and tequila in a large pitcher and stir. Add ice to glasses, pour in the margarita mixture, and garnish with a lime slice!

Classy Jello Shots!

13 Monday Aug 2012

Posted by in Boozy, Desserts, Entertaining, Events

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Greyhound Jelly Shots

Imagine my delight when my mom gave me the Jelly Shot Test Kitchen cookbook…An entire cookbook…dedicated to Jello Shots! And not just your average JELL-O shots made in a frat kitchen the day before an AM football game…but CLASSY ones.

Classy Jello Shots = anything from the cookbook or the awesome Jelly Shot Test Kitchen Blog. The first recipe I made involved fresh orange and grapefruit juice. Cool, crisp, refreshing…perfect for a summer brunch, or anytime really.

I cannot wait to share more from this cookbook with you! There are so many more clever and fun recipes, and you know a party is elevated to an entire new level of fun when someone shows up with Jello Shots.

Recipe
Greyhound Jelly Shots
Adapted from The Jelly Shot Test Kitchen Cookbook

  • 1 1/3 cups grapefruit juice
  • 2/3 cup orange juice
  • 2 tbsp agave nectar, plus additional, if desired
  • 2 1/2 envelopes Knox gelatin
  • 2/3 cup Vodka

Combine both juices and agave nectar in a medium saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from the heat and add the vodka, stirring well to blend. Taste and add more agave, if desired. Pour mixture into a loaf pan and refrigerate until fully set, several hours to overnight.

To serve, cut into desired shapes. Makes 18 – 24 jelly shots.