Happy November Foodies!
Can you believe it’s already November? To me, that means it’s officially the holiday season (the best time of year). Have you started your Thanksgiving prep? If not, don’t worry, starting this week I’ll be posting a weekly guide so you and I can be fully prepared and ready to impress this Turkey Day!
The other thing that comes with November is the start of grapefruit season, which makes this the perfect cocktail to sip on for Thanksgiving, or all month long. I love this drink because it’s light, refreshing and not too sweet during the season of heavy foods, but the notes of rosemary warm it up a just a little bit. Along with that, you can serve it any way you want. I chose to make a pitcher of it for a dinner party, but it’s easy enough to serve by the glass. You could even keep the components separately in the fridge for a couple of days and drink it as you please. I even used the leftovers to make boozy popsicles!
When To Make This
Seeing as grapefruit season is long, you could really make these anytime between November and May. I think it’s best as a light cocktail to go with/before a heavy meal in the winter. When things start to warm up in April/May, these turn into awesome popsicles.
Recipe
1 C Sugar
1 C Water
3-4 Sprigs Fresh Rosemary
5-6 Grapefruits
1 C Tonic Water
Gin
Grapefruit peel, pith removed for garnish
- In a small saucepan, over medium heat, combine sugar, water, and rosemary. Stir until sugar is completely dissolved. Bring mixture to a boil. Cool to room temperature.
- Using a vegetable peeler, remove strips of the grapefruit peel. This is the easiest way to remove the peel with no pith.
- Juice all grapefruits making sure all seeds are removed. The pulp is optional.
- If served by the glass, combine 1 OZ of Rosemary simple syrup, 1/2 C of grapefruit juice and 2 oz of gin in an iced cocktail shaker. Serve straight up or on the rocks, top with tonic water and grapefruit peel.
- If serving in a pitcher, combine all ingredients except tonic water in a large pitcher, stir thoroughly. Serve on ice, top with tonic water and garnish with grapefruit peel.
- If serving as popsicles, combine all ingredients, pour into popsicle mold and freeze overnight.
Quarter Cup Kitchen 