grapefruit juice

Savory and salty cocktails, like this briny version spiked with pickle juice and fish sauce, are finding their way onto more cocktail menus.

The Fisherman's Folly

salt

2-inch-wide strip grapefruit peel

fish sauce

water

sake

pickle juice

matcha tea powder

A Drink That Brines On

This cumin-scented, garlic-laced pork is marinated with grapefruit, lime, and fresh oregano for a flavor that’s earthy and garlicky, yet bright from the citrus. The meat itself is as tender as can be, falling to shreds with the touch of a fork. Serve it over rice, or tuck it into tortillas along with some salsa and avocado to create tacos.

<i>This is one of <a href="/68861692/7716592-melissa-clark-dinner-in-an-instant">10 recipes</a> from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017).</i>

<i>Melissa Clark’s <a href="http://www.penguinrandomhouse.com/books/562277/dinner-in-an-instant-by-melissa-clark/9781524762964/">“Dinner in an Instant”</a> is available everywhere books are sold. <a href="https://www.amazon.com/Dinner-Instant-Recipes-Pressure-Multicooker-ebook/dp/B06XK41BQV/?tag=NYTBks-20&ascsubtag=dinnerinstant">Order your copy today.</a></i>

Pressure Cooker Garlicky Cuban Pork

garlic

grapefruit (about 2/3 cup)

lime

olive oil

brown sugar

oregano leaves

cumin

kosher salt,

pork

bay leaf

cilantro leaves,

Lime wedges,

Sauce,

Tortillas,

tomato salsa,

In a blender or mini food processor, combine the garlic, grapefruit juice, lime zest and juice, 2 tablespoons of the oil, brown sugar, oregano, cumin, and salt; process until blended. Transfer to a large bowl and add the pork and bay leaf; toss to combine. Marinate, covered, at room temperature for 1 hour (or refrigerate for up to 6 hours).

Using the sauté function set on high if available, heat the remaining 1 tablespoon oil in the pressure cooker (or use a large skillet). Remove the pork from the marinade, reserving the marinade, and shake the meat to remove any excess liquid. Cook until it is browned on all sides, about 12 minutes (you will need to do this in batches, transferring the browned pork pieces to a plate as you go).

When all the pork is browned, return the pieces to the pot along with any juices from the plate. (If you used a skillet, add 1 tablespoon water and use a wooden spoon to scrape the skillet well to include all the browned bits stuck to the bottom.) Add the reserved marinade to the pot. Cover and cook on high pressure for 80 minutes. Let the pressure release naturally.

Remove the pork from the cooking liquid (jus). Taste the jus, and if it seems bland or too thin, boil it down either in the pressure cooker on the sauté setting or in a separate pot on the stove until it thickens slightly and intensifies in flavor, 7 to 15 minutes. Remove the bay leaf and add a bit of salt if necessary. If you’d like to degrease the jus, use a fat separator to do so, or just let the jus settle and spoon the fat off the top.

Shred the meat, using your hands or two forks. Toss the meat with the jus to taste (be generous—1 1/2 to 2 cups should do it), and serve with cilantro, lime wedges, and hot sauce.

Sweet and savory curry powder is combined with honey and a pleasantly tart grapefruit juice to create a rich glaze for your above-average weeknight bird. Roasting the chicken low and slow keeps the meat moist, and basting frequently prevents the caramelization of the sauce from scorching. Serve with a side of greens such as spinach, kale or Swiss chard that have been sautéed in lots of garlic and oil.

Curried Roast Chicken With Grapefruit, Honey and Thyme

chicken

Kosher salt and black pepper

grapefruit juice, freshly squeezed, if possible

honey

curry powder

thyme

Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet.

In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered.

Roast the chicken for 30 minutes, basting every 15 minutes or so. Turn heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 45 to 50 minutes more. If skin is starting to become too dark, tent with foil. Allow the chicken to rest for 10 minutes before carving.

Frozen Daiquiri

white rum

maraschino liqueur

sugar

lime juice

In a blender, combine all ingredients with about a cup of ice. Blend to create a firm but slushy consistency, adding ice if necessary. Drink should be pourable, but should also hold its shape.

Mound slush into a cocktail glass or a wineglass. Serve with a straw that has been trimmed to stick up above slush by about four inches.

Austin Hartman of Montana’s Trail House in Bushwick, Brooklyn, sticks pretty close to the wine-bitters-bubbles template of the classic spritz with this simple drink. His main break with tradition is his use of the fiery agave spirit mezcal as a base. Wanting the liquor to play well with the other ingredients, he opts for the sweeter, softer Crema de Mezcal, from Del Maguey. “It still has some of the smoky, spice qualities of mezcal, but some of the sweetness that works well with the bitterness of the Aperol,” he said. At first, the mezcal delivers a bracing, spirited hit you don’t expect from a spritz. But after a few sips, it all calms down into an easygoing, refreshing whole.

La Quebrada Spritz

Del Maguey Crema de Mezcal,

Aperol

Grapefruit twist

sparkling white wine,

In a cocktail shaker three-quarters filled with ice, add crema de mezcal, Aperol and grapefruit juice. Shake until chilled, about 15 seconds.

Using a wineglass, squeeze grapefruit twist over it and rub twist along the rim. Place twist at bottom of glass. Add 4 to 5 ice cubes. Strain contents of shaker into glass. Top with sparkling wine.

Dorchester

Lime Juice

Sugar Syrup

Grapefruit Juice

London Dry Gin

Maraschino cherry liqueur

Add all ingredients to shaker filled with ice.

Shake

Strain

Double strain into chilled cocktail glass.

Garnish

Garnish with a grapefruit twist and serve.

From the late 1800s, though rarely known. A deliciously different cocktail.

The Midnight Sun

Lemon Juice

Grenadine

Aquavit

Add all ingredients to a cocktail shaker over ice and shake well.

Named for the Italian revolutionary Giuseppe Garibaldi, who played a leading role in the unification of Italy, the classic recipe for this two-ingredient drink combines Campari, from Northern Italy, and fresh orange juice, a nod to Sicily in the south. This modern version features orange bitters and a pinch of salt, as well as an ounce of grapefruit juice. (If you want to skip grapefruit, you can also use five full ounces of orange juice.) Whether you make the classic or modern iteration, the key to the best Garibaldi is very fresh, very frothy citrus juice. For that, you’ll want freshly squeezed citrus and a firm, long, dry (without ice) shake, or, if you prefer, you can pulse the juice in a blender for a few seconds to aerate before adding to the glass.

The Garibaldi

red bitter liqueur,

orange bitters

orange juice

flaky sea salt

Orange or grapefruit wedge

Fill a Collins or highball glass with ice, add the red bitter liqueur and the bitters.

In a shaker, without ice, add the orange and grapefruit juices, and the salt. Cover and shake vigorously for 15 to 20 seconds. Strain the cocktail into the glass and garnish with the orange or grapefruit wedge.

This light tipple is a combo of rosemary, grapefruit and gin! This elderflower cocktail is a tasty one!

The French Tart - Elderflower Cocktail

pink grapefruit juice, strained

St Germain Elderflower Liqueur

rosemary simple syrup

lemon juice

sage bitters

https://mediavine-res.cloudinary.com/video/upload/q8x1begfaxkshkudpmad.mp4

French Tart Cocktail

Saffron-cardamom simple syrup, grapefruit juice, a rose-scented sugar rim, and brut sparkling cava make for a unique, elegant, yet surprisingly simple cocktail.&nbsp; Prepare the saffron and simple syrup ahead of time so that the cocktail comes together in a snap.

Sparkling Saffron Cava Cocktail

saffron ((about 0.2 g))

cardamom

ml water

250 g sugar ((about 1 cup))

ml red grapefruit juice ((1 tbsp) freshly squeezed)

7.5 ml saffron-cardamom syrup ((1/2 tbsp))

rose water ((1/2 tsp))

sugar ((enough for each glass))

ml sparkling Cava (or other dry sparkling wine, chilled.)

ml red grapefruit juice

ml saffron-cardamom syrup

grapefruit zest (to garnish)

(Optional but recommended) Wrap the saffron in a small square of aluminum foil, then toast in a hot pan or oven for about 1 minute.  Remove from the pan and set aside to cool.

Lightly crush the saffron threads (e.g. with a mortar and pestle) and place into a small container.  Pour hot water over the saffron, then loosely cover the liquid and set it aside, ideally for about 4 hours (see note).

Lightly crush the cardamom pods with a mortar and pestle in order to break them up into pieces.  Place the cardamom in a small saucepan along with the liquid from the saffron (you can filter out the saffron threads now or later), cold water, and the sugar.  Heat the mixture on the stove top, stirring frequently to dissolve the sugar.  Once the mixture is simmering gently, remove it from heat and let it stand for 30 minutes.

Pour the simple syrup through a fine strainer to remove the cardamom and saffron solids.  Store in a sealed container in the refrigerator for up to a month.

Saffron-Cardamom Simple Syrup

Squeeze enough red grapefruit to yield about 200 ml (a little over 3/4 cup) of juice.  Two medium sized grapefruit should do the job.  Pour the juice through a fine strainer in order to remove any pith or pulp.  Set 15 ml (1 tbsp) aside for the rims, and chill the rest of the juice for the cocktails.

Before preparing the drinks, combine the liquids soaking the glass rims in a small flat dish or bowl.  In a separate bowl, pour a small quantity of granulated sugar (enough to cover the glass rims - you can always add a little extra if you run low).

Prepare 6 champagne flutes by dipping the rims into the soaking liquid, then into the granulated sugar.  Set them aside.

To each cocktail, add 15 ml (1/2 oz) of simple syrup and 30 ml (1 oz) grapefruit juice.  Top up each glass with about 125 ml (1/2 cup or 4.2 oz) of chilled sparkling Cava.  Garnish with grapefruit zest and serve immediately.

To Serve

A light cocktail, perfect for warm summer days, this Rosada has a combination of grapefruit, tequila and rosemary simple syrup.

The Rosada - A Tequila Cocktail

tequila

grapefruit juice, strained

https://mediavine-res.cloudinary.com/video/upload/hfhykvydi9gmoyjsfvan.mp4

A light cocktail, perfect for warm summer days, this Rosada has a combination of grapefruit, tequila and rosemary simple syrup. 

The Rosada Cocktail

This non alcoholic spritzer is a great mocktail for those who aren&#x27;t imbibing or just wanting a tasty beverage with no alcohol!

Grapefruit Spritzer

oz Grapefruit Juice

oz mint simple syrup

oz Lime Sparkling Water

Combine juice and simple syrup in a shaker...

Combine juice and simple syrup in a shaker with ice. Shake to combine.

Strain over ice in a glass. Top with...

Strain over ice in a glass. Top with sparkling water.

Cheers!

https://mediavine-res.cloudinary.com/video/upload/xcwt7wdlcgacon0inuur.mp4

This Grapefruit Non Alcoholic Cocktail is refreshing and light. Perfect for non alcoholic sipping!

Grapefruit Spritzer Mocktail

A light and crisp MOCKTAIL that&#39;s refreshing and only uses 3-ingredients! Ruby red grapefruit juice, sparking water, and freshly squeezed lime juice. The perfect EASY warm weather drink.

Non-Alcoholic Ruby Red Refresher

ruby red grapefruit juice

grapefruit

cucumber

lime slices

Fill a medium size glass with crushed ice. Add ruby red juice, then fill the rest of the way with sparkling beverage of choice. Squeeze in a fresh lime wedge and place cucumber and lime slices on the top. Enjoy!

Top 13 grapefruit juice recipes from across the web

The most viewed grapefruit juice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Fisherman's Folly

Pressure Cooker Garlicky Cuban Pork

Curried Roast Chicken With Grapefru...

Frozen Daiquiri

La Quebrada Spritz

Dorchester

The Midnight Sun

The Garibaldi

The French Tart - Elderflower Cockt...

Sparkling Saffron Cava Cocktail

The Rosada - A Tequila Cocktail

Grapefruit Spritzer

Non-Alcoholic Ruby Red Refresher

Top 13 grapefruit juice recipes from across the web

The most viewed grapefruit juice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Fisherman's Folly

Pressure Cooker Garlicky Cuban Pork

Curried Roast Chicken With Grapefru...

Frozen Daiquiri

La Quebrada Spritz

Dorchester

The Midnight Sun

The Garibaldi

The French Tart - Elderflower Cockt...

Sparkling Saffron Cava Cocktail

The Rosada - A Tequila Cocktail

Grapefruit Spritzer

Non-Alcoholic Ruby Red Refresher

The most viewed grapefruit juice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine