Santorini Sunrise (Vodka, Grapefruit, Campari, Honey Cocktail) Recipe | SAVEUR

Santorini Sunrise

The recipe for this Mediterranean take on the Tequila Sunrise comes to us from the New York City restaurant Molyvos. Try using a Greek honey infused with thyme or rosemary for a more pronounced floral sweetness, or swap out the vodka for ouzo for an intoxicating punch of licorice flavor.

Santorini Sunrise
This Mediterranean take on the Tequila Sunrise is has warm notes from honey. Swap out the vodka for ouzo for an intoxicating punch of licorice flavor.
makes 1 Cocktail

For the Grapefruit-Infused Vodka (makes about 3 cups)

1 pink grapefruit, sliced
2 14 cups unflavored vodka, plus more

For the Cocktail

2 slices pink grapefruit, quartered (8 total pieces)
4 mint leaves, plus more for garnish
2 tsp. honey (Greek honey, if available)
2 oz. Pink Grapefruit-infused Vodka
3 oz. freshly squeezed pink grapefruit juice
1 oz. Campari

Instructions

Make grapefruit-infused vodka: Stuff grapefruit slices into a sterilized 1 quart glass jar. Pour over vodka, adding more as necessary until grapefruit is completely submerged. Seal jar with a tight fitting lid and let sit for 3 days at room temperature. Strain solids out through a coffee filter into another sterilized glass jar; store infused vodka with other spirits up to 2 months.
To make the cocktail: In a highball glass, muddle seven of the quartered grapefruit slices together with mint and honey. Fill with ice; add vodka, juice, and Campari and stir. Garnish with remaining quarter slice of grapefruit and additional mint leaves.

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