This summer refresher from Zac Overman at Seattle's Sitka & Spruce is the perfect example of delayed gratification. Put in some advance work to make a rich, almost buttery sweet-tart grapefruit cordial and you have the makings of a whole pitcher's worth of drinks at a moment's notice.
'grapefruit' on Serious Eats
Salty Dogs are great with gin, but we like to use vodka in this rendition—its more neutral flavor lets the interplay of bitter grapefruit and woodsy thyme take center stage. The cocktail's signature salt-coated rim gives the tart, herbal combo a welcome jolt.
Bottle up this bright and tangy pisco cocktail today for brunch tomorrow.
Roasted Brussels sprouts were a thing of beauty in my book already, but in his book, Plenty More, Yotam Ottolenghi created a masterpiece with them, and they're unlike any roasted Brussels sprouts I've ever had.
Grilled Squid With Arugula and Grapefruit Vinaigrette From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'
I love the idea of this salad from Debi Mazar and Gabriele Corcos' new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen. Charred calamari, grapefruit, fennel, and arugula—how can you go wrong?
This sparkling sangria makes use of the French aperitif Lillet Rosé, which comes already flavored with sweet and bitter orange peel and fruit liqueurs to boost the flavor of the pitcher drink.
Sangrita moves from lowly shooter to a full-fledged cocktail in this smoky, spicy and refreshing beer-based pitcher drink.
There are several fruits in this pie, but not in the way you'd expect. First, an egg yolk-and-cornstarch grapefruit custard is made, into which is added a cup of pomegranate seeds. The entire thing is ensconced in a whole-wheat crust, garnished liberally with whipped cream and, of course, more pomegranate seeds.
The classic Salty Dog can be made with vodka or gin. I like the gin version, with a bit of tart lime added in for extra brightness.
Bourbon adds subtle toasty-sweet notes to a simple drink made with pink grapefruit juice. Shake this one up, and pat yourself on the back for taking a fresh-squeezed dose of Vitamin C.
This juice is simple, crisp, and refreshing. Though bright green and full of spinachy goodness, it tastes mostly like a lightly gingery grapefruit juice.
This mash-up between a gimlet and a pink gin combines quince syrup and a couple dashes of Peychaud's bitters for a bright, fruity, complex pink drink.
This drink tastes like a boozy grapefruit soda, with a nice combination of bitter and sweet flavors.
Adapted from Paul McGee of RPM Italian in Chicago, this cocktail is tart from fresh lime and pink grapefruit, with a touch of bitterness from Campari.
A riff on a Salty Dog, this cocktail is excellent with a 100% agave blanco tequila—or try a joven mezcal.
Tart and sweet with a tequila kick: the classic Mexican cocktail in sorbet form.
The tea lover's spritzer, this spirit-free cocktail from Rouge Tomate in New York City trades sweet lemonade for tangy rosemary-grapefruit juice. Feel free to experiment with your own blend of teas.
A spicy booze-free take on the Salty Dog cocktail.
This variation on the classic Brunswick cocktail from Ehren Ashkenazi of The Modern in NYC features fresh grapefruit juice along with rye whiskey. Ashkenazi uses Lillet Rouge to balance it out, but we like the richness of Carpano Antica sweet vermouth instead.
This is a extremely simple recipe that will be tastiest with fresh grapefruits in season. Feel free to experiment with Demerara sugar for more flavor.