This icy and elegant cocktail can be served at your wedding reception.
- Yield: Makes 8 ounces
Photography: Mikkel Vang
Source: Martha Stewart Weddings, Winter 2007
- 1 grapefruit, plus zest strips for garnish
- 8 ounces gin (such as Tanqueray)
Using a vegetable peeler, remove peel from grapefruit in thin strips, being careful not to remove any of the bitter white pith; reserve fruit for another use. Place grapefruit peel in a glass jar with the gin. Cover, and let stand at room temperature 1 hour. Strain; discard zest. Serve chilled, garnished with zest strips.