emoh@home – Food & Drink

Minted Grapefruit-Juice Cocktail

by Chase Dermott, Education & Public Programs Manager

If you’re anything like me, this summer heat has you asking yourself how hungry you really are. Is it worth firing up the oven? Could we just eat sandwiches?

The idea of spending a couple hours in the kitchen during the summer is daunting. So, for this episode I set out to find something refreshing–and wouldn’t you know it, I found a whole cookbook about summer food!

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Good Housekeeping’s Summertime Cook Book, ca. 1958

Tucked in there among the deviled eggs and potato salads was a whole section of fruity, summery drinks. Since the whole idea of this blog is to try new things, I decided to give the Minted Grapefruit-Juice Cocktail a try because I’ve never tried grapefruit or grapefruit juice.

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Minted Grapefruit-Juice Cocktail

Minted Grapefruit-Juice Cocktail

1 1/2 cups of canned, fresh, or frozen grapefruit juice
3/4 cup fresh, canned, or frozen orange juice
1 1/2 tablespoons bottled or fresh lime juice
2 1/2 tablespoons confectioners’ sugar
3/4 cup chilled ginger ale or sparkling water
1 1/2 teasp. snipped fresh mint

Combine grapefruit juice, orange juice, lime juice, and confectioners’ sugar. Refrigerate. Just before serving, add ginger ale. Pour over 1/4 teasp. chopped mint arranged in each cocktail glass. Makes 6 servings”

The first thing I noticed was all the choices I was given for how to acquire the fruit juice. I figured buying canned or frozen juice would be the easiest, so naturally I decided to squeeze the juice myself because I’m a glutton for punishment. 

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It’s like abstract art.

I’ve juiced lemons before (because whiskey sours) but I’ve never had to extract this much juice from fruit, so I made sure to get extras just in case. I got out my tiny, pathetic little juicer and got to work. 

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We might have a problem…

The grapefruits were bigger than my juicer. It took a lot of careful squeezing and squishing to make sure I didn’t have grapefruit juice running down the sides of this thing. Everything was sticky. Everything.

The oranges and the lime were exponentially easier to juice. It only took two oranges to get the required juice (good thing I bought six, eh?) and I finally had all the juice mixed.

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In a mason jar because I’m so hipster.

Now here’s the part that weirds me out. Every sweet beverage I’ve ever mixed called for granulated sugar or a drink sweetener of some sort. They dissolve, they sweeten, they do the things. However, this recipe calls for confectioners sugar which I associate solely with baking. I had visions of the powdery stuff clumping and ruining my freshly squeezed juice. I decided that I would put the lid on the jar and shake it vigorously to avoid this.

It worked! There was no clumping and the confectioners sugar dissolved nicely in the juice. My husband and I tried a spoonful to make sure this wasn’t some sour abomination before sticking it in the fridge. 

We let our juice get super chilled for several hours while we went to an Everett Aquasox game (because they promised us Robinson Cano would be rehabbing and HE WASN’T).

Arriving home in the evening, it was time to mix our drinks! I put our fresh mint and ice in our glasses, added the juice and Diet Ginger Ale (because calories) and voila!

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It’s like we’re on a beach, except we’re not.

Everyone loved it! And no fruity cocktail is complete without umbrellas, amirite?

Now, full disclosure: it was my intention all along to add my own special ingredient to my beverage after the recipe was complete. 

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Let’s make these interesting…

Heritage Distilling Co’s Blood Orange vodka made a perfect addition to this cocktail. The whole thing was delicious and the effort of squeezing fresh juice was well worth it. I try to stay away from drinks that are super sweet, but the confectioner’s sugar did a great job of offsetting the tart fruit juice. It was just right.

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YAASSSS

Cheers!

What I’d keep: Everything. I didn’t embarrass myself at all this time so I would change NOTHING.

What I’d change: Make it a double?

Cost: Depending on produce prices, it’s fairly inexpensive! The oranges were $1.59/lb, the grapefruits were $1.29/lb, and the lime was $0.50.

If you decide to try this recipe, be sure to post all about it and tag us on social media with #emohathome. We’d love to see it! And don’t forget to share this gem with your friends so more people can watch us embarrass ourselves for the sake of history.

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