For a nonalcoholic version, omit the vodka, and top each drink with pink-grapefruit soda or seltzer. For garnish, thread 2 grapefruit segments onto each of 12 drink picks, then place on a rimmed baking sheet wrapped tightly in plastic, and freeze. Top each glass with a frozen skewer, and serve.

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Ingredients

Directions

  • Cut away peel and pith from grapefruits. Cut each segment on both sides to free from membrane. Set segments aside.

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  • Puree raspberries in a food processor. Press puree through a fine sieve into a bowl; discard seeds. Set aside.

  • Put 1 cup grapefruit juice and the brown sugar into a large saucepan over medium heat. Scrape vanilla seeds from bean into pan with the tip of a paring knife; add bean to pan. Whisk until sugar has dissolved. Raise heat to medium-high. Add grapefruits; cook, stirring occasionally, until segments begin to turn golden brown, 4 to 5 minutes. Remove from heat; whisk in raspberry puree. Pour through a fine sieve into a heatproof airtight container; discard solids. Let cool at room temperature. Refrigerate until cold (up to 3 days).

  • Dip the moistened rims of twelve 8-ounce glasses in sanding sugar. For each cocktail, combine 2 ounces grapefruit-raspberry mixture, 4 ounces grapefruit juice, and 1 ounce vodka in a cocktail shaker; add ice. Shake 30 seconds; strain into a prepared glass.

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