Pink-Grapefruit and Raspberry Cocktails
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.
- Yield: Makes 12
Source: Martha Stewart Weddings, Winter 2007
- 2 pink grapefruits
- 1 cup fresh or thawed frozen raspberries
- 7 cups fresh or store-bought pink-grapefruit juice
- 2 cups packed light-brown sugar
- 1 vanilla bean, halved lengthwise
- Pink sanding sugar, for glasses
- 12 ounces vodka
Cut away peel and pith from grapefruits. Cut each segment on both sides to free from membrane. Set segments aside.
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.