Skip to main content

Charred Grapefruit Gin & Tonic #BBQWeek

By
This post is sponsored in conjunction with #BBQWeek. 
I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone. 
This recipe is intended for readers 21 years and older. Please drink responsibly.

Welcome to the fourth day of our fantastic #BBQWeek. Though the event goes for one more day, today is my final post. I had a major kitchen fail with the dessert that I had planned for tomorrow and I didn't have time to re-do it...I am currently in the boonies with the 8th grade class, wrangling them to prepare, cook, and serve four different international menus. Sometimes I really do wonder about my sanity. But I hope that (1) they have a memorable graduation camping trip and (2) are inspired to make some of these dishes in the future.

In any case, #BBQWeek has been a fun and food-filled event coordinated by Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures. Not only did they organize all of the food bloggers, but they lined up some fantastic sponsors who shipped us ingredients and items for use in creating recipes for the event. So nice! 

And our generous sponsors are also offering prizes to our readers. So, don't forget to check out the prizes and enter the giveaway from our sponsors: my intro to #BBQWeek post!

Day Four #BBQWeek Recipes...

Charred Grapefruit Gin & Tonic

Gin and tonics are one of my favorite summer sippers. Imagine sitting in the sweltering heat, overlooking a lake or shoreline. Now add a slice of salt-sprinkled grilled grapefruit and you have a winner. I like to use St. George Botanivore gin with its bergamot notes. And, because I am allergic to quinine, I use a locally made tonic syrup.


Ingredients makes 2 cocktails
  • 4 slices organic pink grapefruit
  • 3 ounces gin
  • 2 ounces tonic (I am allergic to quinine, so I use a quinine-free tonic syrup)
  • 2 ounces soda
  • salt (I used fleur de sel)
  • Also needed: ice, grill or grill pan, cocktail shaker, muddler, two rocks glasses



Procedure
Heat a gas grill or grill pan over medium heat. Place grapefruit on grill and cook, flipping once, until lightly charred, approximately 1 minute on each side. Remove from heat and set aside. Slice 1 in half for the garnish and sprinkle with salt.

In a cocktail shaker or large mason jar, muddle 2 to 3 slices of grilled grapefruit, extracting as much juice from the slices as you can. Fill the container with ice and pour in gin and tonic. Shake or stir to combine.


To an ice-filled glass, strain in the gin mixture. Top with soda and garnish with grilled grapefruit slice.

Cheers!

This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating Bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.

Labels:

Comments

  1. Books n' CooksJune 4, 2018 at 5:31 AM

    I love this drink so much. Gin has been my go-to spirit lately, and I love grapefruit (but the hubby hates it). I can't wait to try this cocktail this summer!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more