One of my favorite recipes (and inn guests as well) in my cookbook The Art of Breakfast is the Grapefruit Brûlée. And somehow I always find myself inspired to transform breakfast creations into cocktails for the “It’s Five O’Clock Somewhere” part of the day. I think it comes from the beautiful colors that fresh fruits provide. The brûlée recipe is a cold grapefruit half, a chilled vanilla cream sauce and it gets topped with raw sugar and torched (I love to use my torch). So how did I transform this into a cocktail? Quite simply. Fresh squeezed ruby red grapefruit, vanilla vodka and a brown sugar rim. DELICIOUS!