RECIPE: Grapefruit Gin(ger) Fizz

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Toasting Dry January

Grapefruit Gin(ger) Fizz

Serves 1

All it takes to whip up this Dry January treat is tangy grapefruit juice, ginger, and a touch of lightly sweetened Fever Tree Grapefruit soda. It’s so light and refreshing, you may keep the resolutions going when January ends. The rosemary garnish does more than bump up this drink’s visual appeal: researchers say its compelling, woodsy aroma actually stimulates your memory and ability to complete tasks, while also lowering stress hormones. 

Ingredients

Juice of 1 pink grapefruit, about 1/2 cup

1 inch (or so) piece of fresh ginger, peeled

1/2 cup Fever-Tree grapefruit soda, found at liquors stores or supermarkets like Whole Foods

Soda water

1 spring of rosemary, for garnish

Pomegranate seeds (if desired) or a half slice of grapefruit, additional garnish 

Directions

1. Juice the grapefruit and set aside. You should have about 1/2 to  2/3 of a cup, depending on the grapefruit. Using a microplane grater, grate the ginger until you have 2-3 teaspoons. Then squeeze ginger with your fingers to get 1/4 teaspoon of ginger juice. This avoids tiny ginger pieces in your drink.

2. In a large old-fashioned or rocks glass, combine the grapefruit juice and ginger juice. Fill the glass nearly to the top with ice. Add the grapefruit soda and then top off with soda water. 

3. Garnish with the rosemary, slide the grapefruit slice down the side of the glass and add a few pomegranate seeds, if available.

Tangy grapefruit juice, ginger and a touch of lightly sweetened Fever Tree Grapefruit soda is all it takes to whip up this Dry January treat. And it’s so light and refreshing, you may keep the resolutions going past January. The rosemary garnish does more than bump up this drink’s visual appeal; its compelling, woodsy aroma actually stimulates your memory and ability to complete tasks, say researchers, while also lowering stress hormones. Serves 1.

Try a zero-alcohol Mojito.

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Catherine Walthers
Catherine Walthers
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.

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