A couple of weekends ago, we were crouched over a “Boss” burger and a bowl of Kerbey Queso when the server dropped off a frosty carafe full of a perfect pink drink at the table next to us.
I contained my squeal but my “OHMYGODINEEDTHATRIGHTNOW” face was met with a silent, disapproving head-shake.
After like 10 years, we now mostly communicate with a series of eyebrow movements, squinty faces, and throat clicks.
One of us had a big mountain bike race the next day and had no interest in consuming anything that wasn’t water. Or a gigantic bowl of queso. And that meant the other would be responsible for drinking an entire carafe of grapefruit mimosa. (A challenge that one of us would have nooooo problem attacking.)
But one of us decided to be an adult about things. And then that one of us changed her mind and crushed an entire carafe of Grapefruit Mimosas on a school night. Because one of us probably will never grow up. And one of us is okay with that.
They’re delicious and dangerous. So pretty much everything you wantneeddeserve in a drink that’s acceptable to pound before noon.
Pretty pink mimosas made with prosecco and Texas grapefruit.
1 750ml bottle of Prosecco, chilled
3-3.5 cups of fresh grapefruit juice (~4 very large), chilled
Sweetener or simple syrup (optional)
Add the chilled Prosecco and grapefruit juice in a large pitcher (one that can handle 8 cups of liquid + a couple inches of Prosecco foam).
Gently stir in your favorite sweetener to-taste, if desired (I added a couple of drops of liquid stevia per glass).
It’s beginning to look a lot like… Cinco de Mayo! We are gearing up for our 2nd Annual Taquitos & Tequila pool party and I’m playing around with party menu ideas. And looking for every other excuse to whip up a new pool-side drink.
But I can’t decide which I dislike more to describe a drink lacking booze: Mocktail or Virgin. I guess if “virgin” makes me giggle, then that question probably answers itself, right?
So this is the Palauxma. It’s a faux Paloma.
The Palauxma is what a grapefruit margarita lover drinks on a school night. (Or when she’s out of tequila and running out for more would mean putting on real pants – and we all know that PJ pants are only acceptable in CVS after dark.)
(Sorry, Mom. That’s the ONLY reason there’s no tequila in this recipe.)
If you go to the right restaurant, the old waiter will light up briefly when you order it – because it’s just not a drink that people order – right before he goes all sadface on you to say that they don’t keep grapefruit soda behind the bar.
Instead of grapefruit soda, a simple – and much fresher – combo of grapefruit juice and club soda works even better. At home. Pants optional.
(And that 2-year old soda maker thingy collecting dust in the kitchen cabinet? Suddenly, its useful again.)
Fresh grapefruit and lime juices are the star of this school-night version of the Paloma.
1/2 cup fresh-squeezed grapefruit juice (about 1 large)
1/4 cup fresh-squeezed lime juice (~2 limes)
4 drops liquid stevia (or simple syrup or your favorite sweetener, to taste)
3/4 cup club soda
2 small glasses of ice
Lime or grapefruit wedges, for garnish
Mix the grapefruit juice, lime juice, and the sweetener of your choice in a large glass or shaker.
Divide club soda between two glasses of ice.
Pour half of the grapefruit mixture into each of the glasses.
Have you ever had pomelo? They’re cantaloupe-sized citrus that make a smooth margarita. You could probably eat them, too. But I wouldn’t know
Maybe you passed them over because your grocery store has them surrounded with signs that say they taste like grapefruit. Pomelo do taste a lot like grapefruit… if grapefruit were less bitter and sweeter. Think of them as Grapefruit Lite, the gateway fruit for grapefruit haters.
You probably won’t even need to sweeten the margarita. And don’t be fooled by the plus size look – the actual fruit inside is no larger than a normal grapefruit. While it might look like you could make an entire pitcher with just 1 pomelo, you can’t.
And that’s too bad.
Sweet pomelo and fresh lime juice make a fantastic cocktail.
6 oz pumelo juice
2 oz lime juice
3 oz tequila
2 oz orange liqueur
Salt, for rim (optional)
Simple syrup, to taste (optional)
Stir together all ingredients in a small pitcher.
Run one of the lime halves around the outside of two glasses.
Twist the glasses in salt, fill with crushed ice, and fill with margarita.
It’s a girl! One of my favorite bloggers and friend Courtney of Cook Like a Champion and her husband are expecting a sweet baby girl soon. (She also has one of the funnest blog names ever.) And our friend Josie has put together a virtual shower to celebrate!
I chose to make Pink (er, Ruby Red) Grapefruit Sandwich Cookies: pretty, little sugar cookies infused with grapefruit juice and zest, and then filled with a grapefruit-spiked buttercream. The delicate, citrusy two-bite cookies are perfect for a pretty pink shower or an afternoon tea.
And I kind of have this thing for grapefruit… and an abundance of them (not that you’d have guessed).
You can see the full shower menu over at Pink Parsley and Cook Like a Champion – it’s full of wonderful food by wonderful friends and super talented food bloggers!
And a really super important note about the recipe. It was supposed to make 15 2-inch round sandwich cookies. I made 15 2-inch round sandwich cookies – and still had half of the dough left, and this was after double-checking that I had grabbed the 2-inch cutter and my 1/8-inch rolling pin bands. I froze the other half because no one in this house needs easy access to 30 insanely addicting cookies. The recipe below is the full recipe. If it’s just going to be you and your new grapefruit-flavored friends for the weekend, maybe you only make half the recipe.
Or maybe you don’t
Pink Grapefruit Sandwich Cookies
Grapefruit juice and zest flavor these light, cream-filled, sandwich cookies.
For the cookies:
1 stick butter, at room temp
3/4 cup sugar
1 egg yolk
1 large grapefruit, zested and juiced
1 1/2 cup flour
3/4 cup cake flour
1/2 tsp salt
1 tsp baking powder
For the filling:
1 stick butter, at room temp
3 cups powdered sugar
Pinch of salt
1 Tbsp grapefruit zest (unpacked)
2 1/2 Tbsp grapefruit juice
1 drop red food coloring (optional)
Zest and juice the grapefruit. Reserve 1 unpacked tablespoon of zest for the filling and add the rest of the zest to the mixer bowl.
Cream butter, zest, and sugar on high for 3-4 minutes, until light and fluffy.
Add the egg yolk and mix, scraping down the bowl of the mixer.
Whisk together the flours, salt, and baking powder.
Add half of the dry ingredients to the mixer bowl, followed by 1/4 cup of grapefruit juice, and then the remaining dry ingredients, mixing each addition until thoroughly combined.
Turn dough out onto plastic wrap and press into a 1-inch thick disk. Refrigerate for 30 minutes.
Preheat oven to 350 and line 2 baking sheets with parchment.
Flour your work surface and divide the chilled dough into quarters.
Roll the dough to 1/8-inch thick and cut using a 2-inch round cutter. Repeat until all the dough is used, you should get ~60 cookies.
Transfer to prepared baking sheets and bake in batches, 8-12 minutes, until puffy and the cookies are just barely beginning to brown around the edges.
Let cool a few minutes on the pan and then transfer to a rack to cool complete.
To make the filling, cream the butter, powdered sugar, salt, and grapefruit zest on high 3-4 minutes.
Add the tiniest drop of red food coloring and the grapefruit juice and mix for another minute.
Spread 2 tsp - 1 Tbsp of filling onto half of the cookies. Top with remaining cookies (the browned bottoms of each cookie should be touching the frosting).
Store in an airtight container in layers separated by wax paper.