250ml(1 cup + 2 tsp) ruby grapefruit juiceyou can juice approx 1 1/2 ruby grapefruits to get the same amount of juice
50g(1/4 cup) caster or superfine sugar
120ml(1/2 cup) water
1red chillisliced in half (use a chilli with a bit of heat!)
juice of one lime
1sliceruby grapefruitcut into quarters
1tbsplight brown sugar
250ml(1 cup + 2 tsp) fiery ginger beerI used Old Jamaica
To Serve:
9sliceslime
1cupcrushed ice
3Thai chillies for decoration
Instructions
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.
250 ml (1 cup + 2 tsp) ruby grapefruit juice, 50 g (1/4 cup) caster or superfine sugar, 120 ml (1/2 cup) water, 1 red chilli
Add the lime juice to the chilli-grapefruit mixture.
juice of one lime
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).
1 slice ruby grapefruit, 1 tbsp light brown sugar
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.
9 slices lime, 1 cup crushed ice, 250 ml (1 cup + 2 tsp) fiery 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.