Grapefruit Coolers Recipes

Steps:

• In a pitcher half-filled with ice cubes, stir together juice and seltzer or soda and garnish with mint.

Steps:

• Mix the honey with 1/2 cup water in a sealed container. Shake until integrated. (You will have extra syrup. Refrigerated, it will keep for a week.)
• Heat the sugar with 2 cups water over low heat until sugar is dissolved. Let cool. Mix this syrup with grapefruit zest in a container. Cover, shake briskly, and refrigerate for 24 hours. Strain out zest and store syrup in refrigerator. (You will have extra syrup. Refrigerated, it will keep for a week.)
• Place 1/4 ounce of the honey syrup and 1/2 ounce of the grapefruit syrup in a cocktail shaker with the vodka, lemon juice, bitters and mint. Muddle the mint at the bottom. Fill the shaker halfway with ice. Shake well. Strain into a chilled coupe glass. Garnish with grapefruit twist.

Steps:

• Combine the grapefruit juice, cream of coconut and agave in a small pitcher or bowl and stir to blend. Pour into a glass over ice.

Steps:

• Fill 4 (12-ounce) glasses halfway with ice. Add 1/2 cup grapefruit juice, 2 tablespoons Grand Marnier, and a pinch of salt to each glass and stir. Top off each drink with 1/3 cup sparkling water and stir.

Steps:

• In a cocktail shaker with the back of a spoon, crush mint sprigs with sugar and juices until sugar is dissolved; add rum and about 1 cup ice cubes and shake 30 seconds; strain mixture into 2 tall glasses filled with ice cubes and top each drink with club soda and a splash of bitters.

Steps:

• Combine first 3 ingredients in container of electric blender; cover and process until smooth.
• While blender is running, add ice cubes, 1 at a time, processing until smooth.
• Pour into glasses and serve immediately.

Steps:

• In large punch bowl or pitcher, combine juices and sugar; mix well.
• Just before serving, add club soda; stir gently. Serve over ice.

Steps:

• In a small heatproof bowl, pour 1/2 cup boiling water over sugar and basil; stir until sugar has dissolved. Let cool completely, about 20 minutes. Strain syrup into a blender; discard basil.
• Add cantaloupe, grapefruit juice, and 1 3/4 cups cold water; blend until smooth. Strain through a fine-mesh sieve.
• Serve over ice, garnished with a basil sprig, or refrigerate in an airtight container up to 3 days. If using vodka, stir a shot (1-ounce) into each glass before serving.

Steps:

• In a cocktail shaker with the back of a spoon crush mint sprigs with sugar and juices until sugar is dissolved. Add rum and about 1 cup ice cubes and shake 30 seconds. Strain mixture into 2 tall glasses filled with ice cubes and top each drink with club soda or seltzer water and a splash of bitters. Stir drinks and garnish with grapefruit and mint.