Santorini Sunrise

  • Serves

    makes 1 Cocktail


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.


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


Step 1

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.

Step 2

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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