Oh, what’s that? It’s summer already? Good, good—time to bust out the beer cocktails.
WHO’S COMING WITH ME?!
I’m rather overrun with enormous grapefruit right now; our big old tree is literally throwing them at us (jerk). So there’s been a lot of grapefruit cocktails lately (I mean, what else am I going to do with them?). Plus: they’re good for you. Scurvy is uncomfortable…so I hear.
Have you ever brûléed a grapefruit before? It’s ridiculously good. So I thought I’d run with that. Follow this recipe to get your grapefruits all gooey and burnt before you mix your cocktails. Depending on the size and juiciness of your fruits, you’ll get about 1/4 or so of juice from each grapefruit half–so that means approximately one half grapefruit for each cocktail that you want to make. Also brûlée some slices for garnish whilst you’re at it. Once you’ve cooked the grapefruit, you’re going to let them cool, then squeeze them (burnt sugar goo and all) into a container, strain, and set aside.
To make one cocktail:
For the brûléed grapefruit:
- 1/2 grapefruit plus one slice
- 1 tablespoon raw sugar
To make the cocktail:
- 1/4 cup brûléed grapefruit juice
- .5 oz. Campari
- 12 oz. IPA style beer (the citrus-ier, the better, I love Ballast Point’s Grapefruit Sculpin IPA, or their Mango Even Keel Session Ale also works awesomely for this)
- 1 slice of brûléed grapefruit for garnish
Add the grapefruit juice and Campari to the bottom of your beer glass, and slowly top off with your beer of choice. Give it a quick stir and then garnish by floating your grapefruit slice on the top.
Cheers to staying scurvy-free!