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.
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 (see note) 3 oz. freshly squeezed pink grapefruit juice 1 oz. Campari
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.
Note: To make grapefruit-infused vodka, slice 1 pink grapefruit and stuff it into a sterilized 1 quart glass jar. Pour over 2¼ cups unflavored vodka, or 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.