Judging by the fishbowl-sized gin and tonic I was cradling at the weekend, I think it’s fair to say I’m not.
I’m not much of a drinker generally – one or two at the weekend (unless it’s girl’s night, then it’s a different story) is enough for me. Chocolate is my biggest vice.
Maybe I should have given that up for January (yeah right!).
I do know what it’s like when everyone else is drinking and you’re not though. It’s water, or maybe a mixer by itself.
If I’m going to watch everyone else drink wine or tropical cocktails, I want something that’s going to tickle my tastebuds. Something sweet, with a bit of a kick that makes you look forward to the next mouthful.
An interesting mocktail!!
That’s what I had in mind when I came up with this one.
Sweet, spicy, a touch of sour and a whole load of tasty!
Charred Grapefruit and Ginger Fizz with Chilli Syrup Mocktail
- 250 ml ruby grapefruit juice - you can juice approx 1 ½ ruby grapefruits to get the same amount of juice
- 50 g caster or superfine sugar
- 120 ml water
- 1 red chilli - sliced in half (use a chilli with a bit of heat!)
- Juice of one lime
- 1 slice ruby grapefruit - cut into quarters
- 1 tbsp light brown sugar
- 250ml Fiery ginger beer - I used Old Jamaica
- 9 slices lime
- 1 cup crushed ice
- 3 Thai chillies for decoration
- Add the grapefruit juice, sugar, water and sliced chilli to a small saucepan. Place on a high heat, bring to the boil, stir and simmer for 10 minutes. Turn off the heat and leave to cool before removing and discarding the chilli.
- Add the lime juice to the chilli-grapefruit mixture.
- Take the grapefruit slices and dust with the brown sugar. Use a cooks blowtorch to carefully caramelize and slightly char the sugar and grapefruit on both sides (or you could place under a very hot grill or place on a griddle to caramelize).
- Fill three glasses with the crushed ice. Add 3 slices of lime to each glass. Divide the chilli-grapefruit liquid between the three glasses and top with ginger beer.
- Make a small slit in the grapefruit wedges and place on the side of the glasses for decoration. Top each glass with a Thai chilli and serve.
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