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. Todd Coleman


8 slices pink grapefruit, quartered (32 total pieces)

16 mint leaves, plus more for garnish

2 parts honey (Greek honey, if available)

5 parts vodka

4 parts freshly squeezed pink grapefruit juice

3 parts Campari


In a large punch bowl, muddle most of the grapefruit slices (save 4 for slices for garnish) together with mint and honey. Add chilled vodka, cold grapefruit juice, and Campari, stir well. Serve over ice garnishing each glass with 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.