There are two kinds of grey, wintry, rainy days: the ones you embrace (cozy socks, roaring fire, Downton Abbey marathon, big bowl of soup) and the ones you don’t. This recipe is for those days, when you’d rather put on some Palm Springs paisley or a noisy tropical print and swoon around your house with a summery cocktail in hand. (When I’m an old woman, I won’t wear purple; I’m going to dress like Mrs. Roper from Three’s Company. Caftans!) Citrus comes into season in the wintertime, which has never quite made sense to me except to remind us that milder days are just ahead. And if it can’t be sunny and sweet-tempered outside, it can be in your glass, no?
After a recent show at Oakland’s gorgeous Fox Theater, we wandered into a funky little bar called the Cafe Van Kleef and noticed that everyone in the place had a pink highball in hand, and the bar was littered with thick wedges of grapefruit. When in Rome, as always, and dang if those squeezed-to-order Greyhounds weren’t the most refreshing, balanced cocktail I’ve had in ages. This classic concoction isn’t new (it’s been around since the 30s at least), but with freshly squeezed pink grapefruit juice, on a grey day in the middle of winter, it tastes like it.
makes one highball
- 4 oz grapefruit juice, preferably ruby red, freshly squeezed
- 2 oz vodka, chilled
Squeeze and strain the grapefruit, reserving one wedge for garnish. In a highball glass, stir the vodka and grapefruit juice together. Add ice and garnish with the grapefruit wedge.