Grapefruit Vesper Recipes

Steps:

• Make the candied zest: Remove the grapefruit zest with a vegetable peeler and slice into thin strands. Place in a saucepan; cover with water and bring to a simmer. Drain the zest and return to the saucepan; cover with water and repeat 2 more times. Set the zest aside. Juice the grapefruit into the saucepan, reserving 1 tablespoon for the frosting. Add the liqueur and granulated sugar; bring to a simmer over medium-high heat, stirring to dissolve the sugar. Add the zest, reduce the heat to low and simmer 20 minutes. Remove with a slotted spoon; set aside. Reserve the syrup.
• Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, then beat in the vanilla and the grated grapefruit zest. Reduce the speed to medium and add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture; beat until the batter just comes together.
• Divide the batter among the muffin cups, filling each two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, 18 minutes. Poke a few holes in each cupcake with a toothpick. Reheat the grapefruit syrup; brush generously over the cupcakes (reserve the remaining syrup). Remove the cupcakes to a rack to cool completely.
• Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the confectioners' sugar, food coloring, grated grapefruit zest, liqueur and the reserved 1 tablespoon grapefruit juice; beat until smooth, about 3 minutes.
• Spread the frosting on the cupcakes. Dip grapefruit segments in the remaining syrup and set on the cupcakes; top with the candied zest.

Steps:

• Chill 2 martini glasses chilled in the freezer for 30 minutes.
• Add the gin, vodka and pickled okra juice to a cocktail shaker with ice. Shake for 1 to 2 minutes. Mist the martini glasses with the dry vermouth. Strain the gin and pickled okra juice into the glasses. Garnish with the blue cheese stuffed olives and pickled okra.

Steps:

• Set 1 oven rack on the highest level, then preheat broiler.
• Using a small serrated knife, cut around grapefruit to separate the fruit from the skin and the segments from each other (just like your mother did for you). Pour out a bit of the grapefruit juice to make room for the vodka.
• Drizzle 1 ounce of vodka over each grapefruit half and let it seep between the slices (I doubt your mother did this for you).
• Immediately before broiling, sprinkle 1 1/2 teaspoons of sugar over the top of each grapefruit half.
• Place grapefruit directly on rack under the broiler and broil for 3 minutes. Garnish with a raspberry or strawberry, if available. Serve immediately.

Steps:

• Pour the gin, vodka and Lillet into an ice-filled mixing glass and shake.
• Strain into a chilled coupe.
• Twist the outsize peel over the drink, then drop it in.