I am fascinated by the challenge of converting fruit ideas from my cookbook into the late afternoon cocktail hour. This creation was inspired from my favorite Grapefruit Brûlé with Vanilla Bean Crème from the fruit course chapter of my cookbook. It came about from the allowing the torched grapefruit to sit for quite a while – there was a leftover half and after a couple hours, I saw the juices on the plate that mixed with the vanilla sauce and the crunchy sugar top so I tasted the juice and a new cocktail was born!
- Rim the martini glass with a piece of grapefruit and dip into a plate of dark brown sugar
- Add a small handful of ice to a cocktail shaker
- Squeeze 1 large ruby red grapefruit into the shaker (it yields about a 3/4 cup)
- Add 1/2 cup vanilla vodka (I used Pinnacle, they’re in Maine)
Shake vigorously and serve in the brown sugar rimmed glass. Garnish with a slice of the ruby red grapefruit and enjoy!