On the fifth day of Christmas, there was Champagne. There’s nothing like bubbly to toast the holiday season (and keep on toasting ’til the New Year). Last night was our annual gift exchange, hosted by Allison, party thrower extraordinaire. In characteristic fashion, the bubbly was flowing. Champagne is nice, but champagne cocktails are the bomb. For our holiday shindig, Elizabeth brought a grapefruit syrup she made with fruit from her own tree. Paired with bubbly, it was light, refreshing, and the perfect libation to sip while enjoying friends and laughter.
Elizabeth found the recipe for this Grapefruit Syrup from Epicurious. It’s as easy as peeling a grapefruit, squeezing the juice, and letting it sit overnight with some sugar. The next day, strain it and then top a few tablespoons with some sparkling wine for a lovely Champagne cocktail. Alternatively, top four tablespoons of grapefruit syrup with sparkling water for a refreshing Italian soda.
Grapefruit Syrup
A tart, fresh addition to Champagne for a delightful holiday cocktail.
Ingredients
Ingredients
- 4 Ruby Red or pink grapefruit
- 1/2 cup granulated sugar
Instructions
Instructions
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Wash grapefruits.
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Peel long strips of peel off of two of the grapefruits.
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Squeeze the juice from the four grapefruits and place into a lidded container.
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Add sugar and stir.
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Store in the refrigerator overnight.
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Strain into a clean jar and keep chilled for up to 2 weeks.
Did someone send you a box of holiday fruit? Get to squeezing.