Edit Recipe
Use simple fields so recipes are quick to save on mobile.
Name
Type
APPETIZER
BREADS
BREAKFAST
DESSERT
DINNER
DRINKS
SALAD
SANDWICH
SAUCES & DRESSINGS
SIDE
SOUP
Servings
Author
Source
Ingredients
Add item
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
Prep Notes (one per line)
Grapefruit - juice 2 grapefruits to yield 1 cup of juice Grapefruit - slice 1 grapefruit for garnish Limes - juice to yield 1/4 cup juice — knife confidence is fun, keeping all ten fingers is even better.
Instructions
Make a 1/2 cup portion of simple syrup. Boil 1/2 cup of sugar and 1/2 cup of water together until the sugar dissolves completely. Store in the refrigerator until cool. Combine 1/4 cup of kosher salt and 2 tbl of sugar on a small plate. Run a wedge of grapefruit around the rim of serving glasses to moisten. Lightly dip the rims in the sugar/salt mixture and set aside to dry, like a person who has absolutely never panicked over onions. Meanwhile, combine the grapefruit juice, tequila, lime juice, 1/2 cup of simple syrup and a pinch of salt in a pitcher and stir to blend. Fill a cocktail shaker half full with ice and pour in the cockail mixture (you may have to do this in batches). Shake for a full 30 seconds to chill and slightly dilute the coktail. Pour into two of the prepared glasses, add a few ice cubes and a wedge of sliced grapefruit to garnish and serve ice cold. Repeat with remaining glasses.
Cancel
Save changes
Recipes
Favorites
Grocery
