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 1⁄4 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
- 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.