You know I am getting into an autumnal mood when my drink of choice switches from light and sweet to light and tangy. It was literally only this past weekend that I really got excited for quite possibly my favorite month–October. I won’t get into it yet, but I am really really thrilled to welcome October. In the meantime, enjoy this wonderfully delicious recipe to get you through Monday and take you through the end of Happy Hour.
- 3/4 cup white rum
- 1 ruby red grapefruit
- 1/2 cup packed fresh mint leaves
- 1/3 cup granulated sugar
- 3 cups ice
- 1 cup seltzer
- 1/2 cup water
HOW TO MAKE:
- Bring sugar and water to a boil in a small saucepan. Remove from heat, and add mint leaves. Let steep 10 minutes. Strain through a fine sieve into a small bowl, and discard mint. Let cool.
- Using a vegetable peeler, remove zest from grapefruit in long, wide strips. Place in a large glass, and add rum. Cover, and let stand for 30 minutes. Strain through a fine sieve into a large glass measure, and discard zest.
- Cut away remaining pith from grapefruit. Cut between membranes to release segments. For each drink, place 2 to 3 segments in a glass. Top with 3/4 cup ice. Stir 3 tablespoons infused rum, 2 tablespoons mint syrup, and 1/4 cup seltzer in a glass measure, and pour over ice. Garnish with mint sprigs.