Let’s talk about the darker side of juicing. Cocktails! Sure, the health benefits are great. But when you make a cocktail out of freshly squeezed juice, you’ll look at that juicer with admiration and respect and say, “Juicer. You were worth every penny.”
Admittedly the first few days I had the juicer, I juiced everything. I was a scientist and the vegetables and fruit were my subjects. The above cocktail, made with fresh grapefruit juice and a jalapeño, sounded a little strange at first. Juicing a jalapeño is strange.
It was one of my best creations yet. The tart, bitter grapefruit, the hint of spice in the jalapeño, and just a touch of sugar to round it out, make this cocktail feel like you’re sitting in a swanky Manhattan lounge, when really you’re just schooling your better half in Jeopardy. He doesn’t read this blog, so I can say that.
Happy Friday, friends. Let’s enjoy it–I think we’ve earned it this week!
Here’s the recipe.
The Spicy Greyhound (makes 1, adjust at will)
- 2 ounces vodka
- 3 ounces fresh grapefruit jalapeño juice* (Juice one large grapefruit and a jalapeño with the seeds/ribs removed. Strain through a fine mesh strainer before serving)
- 1 teaspoon sugar
- Lots of ice
- Paper-thin Jalapeño slices for garnish
- Fill a shaker with ice. Add the vodka and grapefruit mixture along with the sugar. Shake vigorously for 30 seconds. Pour into a chilled martini glass and garnish with a very thin slice of fresh jalapeño.
*Don’t have a juicer? That’s ok! You can still get freshly squeezed grapefruit juice by just squeezing it yourself. If you’re not into pulp, strain it with a fine mesh strainer. Slice the jalapeño and place the slices in the shaker. Muddle it a few times then add the ice, the vodka, the juice, and the sugar. Shake shake shake…cocktail time.