* 1 1/2 ounces vodka
* Fresh grapefruit juice
* Coarse salt
Salt the rim of a highball glass, first running a piece of grapefruit around the edge so the salt sticks (use the grapefruit half you’re about to juice). Fill with ice, add vodka, and top with grapefruit juice.
If you’re not a fan of salted rims, skip the salt and this becomes a Greyhound. I find the salt goes surprisingly well with the grapefruit juice, however.
I mentioned last week that we have an excess of lemons right now. Well, we’ve got quite a few grapefruits as well. Way more than we can eat, so I juiced them all so they don’t go to waste, giving us close to 24 ounces of juice. It’s grapefruit cocktail time!