Whew! I need a drink.

We’re not big drinkers at my house – after a long day, either one of us can be known to crack open a cold beer, but we’ll typically stop at the one. Now that I’m thinking about wedding stuff though, I want to come up with a fresh, seasonal beverage to serve people in February. It should be something that can be easily adapted to be virgin so that everyone can enjoy.

Last night I decided that we should start experimenting. After visiting Palm Springs this year and seeing all the beautiful citrus trees, I figured that grapefruit would be a good place to start. The Grapefruit Margarita made its debut last night, and was so delicious. It’s a contender, and may be even better when I make it’s cousin, the Smoky Grilled Grapefruit Margarita. Yowza.

I haven’t been posting lately due to the fact that my camera was sat on, and the lens is now dead. Bummer! I’m saving up for a new one, but in the meantime I’m relying on Lynelle and Chris’ cameras. I didn’t make anyone take a picture of these, so you’re left with my interpretation. Ahem…

Anyone have any other winter-boozy-and-non-boozy-drink ideas? I’m also open to warm drinks, seeing as it might be chilly. Let the taste testing begin!

Edited to add: how about the ingredients?  This just goes to show that my brain is a bit scattered these days.  Anyway, here’s the mixture – make it today!

First, make a simple syrup.  Combine 1/2 cup sugar and 1/4 cup water in a small saucepan and set over high heat.  Stir occasionally until sugar dissolves.  Boil one minute then cool.

Combine 1/4 cup of the simple syrup with 3 cups fresh pink grapefruit juice, 3 tablespoons Triple Sec, Cointreau or Grand Marnier, and 6 ounces tequila.  Stir to blend and serve over crushed ice.