Pardon the Pamplemousse

Processed with VSCOcam with f2 preset Pardon the frequency, but my affinity for pink citrus has expanded beyond my daily Pamplemousse Le Croix ritual at the office. I perused through my iPhone photo gallery the other evening, only to notice that grapefruit has appeared in more than a few snapshots from the past week.

Porcellino's bruléed grapefruit (below) is my favorite weekend bite--imagine a cold grapefruit half with a thick molasses crust torched to crispy perfection. A healthy créme brulée, if you will? Oh, and I highly recommend the yogurt and granola as a pairing. It's the best taste and presentation of yogurt & granola that Memphis, Tennessee has ever seen.

IMG_8102

The paloma at Hog & Hominy (pictured below) temporarily subdued the 110-degree heat index earlier this week. I swooned over the refreshing square ice cubes and center-dunked slice of grapefruit. Utterly smooth and refreshing, the tequila cocktail pushed me to post on social media that every productive Monday should end with a paloma.

My recipe below is a summer Caramelized version of a pamplemousse cocktail. Roll out the bar cart and shake away this upcoming weekend! This pamplemousse fizz is ideal for kicking back on the front patio.

Processed with VSCOcam with f2 preset

 Makes 1 serving

Grapefruit wedge Margarita salt Ice cubes 1/4 cup fresh grapefruit juice 3 tablespoons tequila 1 jalapeño pepper slice 1/2 lime Pamplemousse Le Croix

1. Rub the rim of a glass with a grapefruit wedge; dip in margarita salt to coat.

2. Fill glass with ice cubes. Fill a cocktail shaker half full with ice. Add grapefruit juice, tequila, lime juice, and 1 jalapeño pepper slice. Cover with lid, and shake vigorously until thoroughly chilled.

3. Strain into prepared glass. Top with Le Croix. Garnish, if desired.

Inspired by Southern Living