This versatile cocktail can be served in a tall glass over ice or straight up in a cocktail glass. It’s a fresh substitute for the mojito — which is so last summer. Recipe by Ray Mark Rinaldi. Makes 1 drink.
Ingredients
1/2 pink grapefruit, peeled and segmented
2 ounces cachaça (or light rum)
1 teaspoon sugar
Ice
Directions
Place the grapefruit and sugar in the bottom of a cocktail shaker and muddle until the sugar is mostly dissolved. Add the rum and fill the shaker halfway with ice cubes (not crushed ice). Cover and shake until condensation begins to gather on the outside of shaker, about 30-45 seconds. Strain into a glass.
Garnish with grapefruit (cut into wedges or large, thin slices), blueberries, cherries or a lemon twist. Add edible flowers if you have some growing in the garden.
