grapefruit

Cilantro-Grapefruit Mezcal Spritz /  by Lindsey | Dolly and Oatmeal

we recently got into mezcal a few months ago.  its smokiness is soothing in a way, and i'm starting to both understand and appreciate its complexity.  that said, it requires a little something to take the edge off, and freshly squeezed grapefruit has been my go-to.  we have a really great little family-run market by us, rick's produce (if you've ever been to sqirl, it's right across the street).  they have year-round, farm fresh grapefruit that i buy solely for the purpose of making these cocktails.

frank is a cilantro enthusiast, so when i went to go make him a grapefruit mezcal, i thought muddling some cilantro in would be perfect for him. turns out, i loved it too.  it adds a brightness that cools everything down a bit, and i'm a sucker for using herbs in drinks anyway, so it was ideal.  

like most cocktails, it can be made a few different ways:

  1. don't like mezcal? replace it with gin, vodka, or tequila.
  2. don't love cilantro? replace it with basil, mint, shiso, or lemon thyme
  3. don't have fresh grapefruit on hand?  use unsweetened grapefruit juice
  4. don't particularly like grapefruit? use another citrus, preferably lemon or lime

i find this to be a perfect little sipper for the height of these hot summer days.  i hope you all enjoy it too!

xo!

cilantro-grapefruit mezcal spritz

you can streamline this recipe even more by making the cilantro-grapefruit juice ahead of time, just store it in a lidded jar in the refrigerator for up to 1 week.  

print the recipe!

| makes 2 servings |

  • 1/2 cup packed cilantro
  • 2 ounces grapefruit juice
  • 1 teaspoon coconut nectar (or maple syrup/honey)
  • ice
  • 2 ounces mezcal
  • soda water
  • cilantro leaves, for garnish (optional)
  • thinly sliced grapefruit, for garnish (optional)

method

  1. to a cocktail shaker, add the cilantro, grapefruit juice, and coconut nectar (or sweetener of choice).  muddle the cilantro for about 1 minute or so to release its' flavor, then let the mixture sit for a couple of minutes. pour the cilantro-grapefruit juice through a strainer, and reserve the juice; set aside.
  2. place a few pieces of ice in 2 small cocktail glasses  (i used spanish wine glasses), and add 1 ounce of mezcal to each glass.  add 1 1/2 ounces cilantro-grapefruit juice, and 1-2 ounces soda water.  garnish the glass with cilantro sprigs, and thinly sliced grapefruit wedges. 
  3. sip, and be merry!

similar recipes:

cold-brewed shiso hibiscus tea iced latte

cold-brewed shiso hibiscus tea iced latte

vodka gingerade w/ herbs

vodka gingerade w/ herbs

grapefruit + lime-grape cooler w/ crushed mint /  by Lindsey | Dolly and Oatmeal

labor day weekend is generally the summer cut-off, the weekend before school starts, and before summer fridays end.  but i think a lot of us forget that the late summer season is still hanging around for nearly the entirety of september, so i'm not hanging up on summer yet - no squash, or pumpkin, or spiced baked goods just yet for me.  i'm still savoring the mounds of green goods at the market, the vast array of ripe tomatoes, and the mighty harvest of peppers and potatoes.  but by far this time of year is my absolute favorite as far as late summer fruit. the lavendar-lilac tones of figs, grapes, and plums make my eyes sore in the best way. they can be almost too sweet sometimes, but when paired with something to balance it out, be it savory, or in this case some acidity, it all makes complete sense.

with help from the lovely folks at Sanpellegrino, i made you all a beverage for your picnic, get-together, or labpr day party needs.  Sanpellegrino Sparkling Fruit Beverages offers so many lovely citrus flavors, (my favorite growing up was their aranciata [orange] flavor) including the flavor i'm highlighting here: pompelmo, or grapefruit.  it has such a wonderful zippy flavor, a perfect thirst-quencher for a these hot, late summer days!  and with all this beautiful late summer bounty, i thought i would muddle some additional flavors in there for some fun!  this is a wonderful balance of sweet grapes to tart grapefruit, and then there's a good amount of crushed mint leaves to freshen it up and give the drinks a subtle herb-y note.  i love having a non-alcoholic recipe on hand especially on long weekends when friends or family come over, i never know who's got an allergy or who is expecting a little one - but if you're into an alcoholic version i've got you covered in the notes below ;) 

happy weekend, and happy late summer! <3

*this post is sponsored by Sanpellegrino Fruit Beverages. beverages and compensation provided by Sanpellegrino.  all opinions are my own.   

grapefruit + lime-grape cooler w/ crushed mint

this drink would be perfect with a splash of vodka, a good gin (preferably not a gin that screams christmas in your mouth), or perhaps a good dry white wine. i would add just a splash to the amounts indicated below, or to taste.

| makes 8-10 servings |

lime-grape concentrate

  • 8 ounces seedless grapes (roughly 1 1/2 cups)
  • juice from 1 lime

coolers

  • 1 cup seedless grapes
  • 1 bunch mint
  • ice cubes
  • 2 cans (each 11.15 oz) Sanpellegrino pompelmo beverage 
  • 1 cup grape + lime concentrate
  • mint flowers or mint leaves, for serving
  • frozen grapes, for serving

method

for the concentrate

  • in a blender, blend together the grapes and lime juice until completely broken down, about 30 seconds.  place a fine mesh sieve (or cheesecloth) over a clean bowl; pour the juice into the sieve and use the back of a spoon to press the juice through.  pour juice into a lidded jar and refrigerate until ready to use.  juice can be stored for up to 1 week in the refrigerator.

for the coolers

  • place a few grapes and 4-5 mint leaves in a small 8 ounce glass, use a muddler or the end of a wooden spoon to crush the grapes and bruise the mint.  fill the glass halfway with ice cubes and add 2.5 ounces of Sanpellegrino pompelmo beverage (roughly 5 tablespoons), and 1.5 ounces lime-grape concentrate (roughly 2 tablespoons), give a gentle stir and top with mint flowers and frozen grapes.
  • repeat process for additional drinks.

enjoy :)

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hazelnut layer cake w/ fig compote

hazelnut layer cake w/ fig compote

sauteed grapes, kale, and edamame salad

sauteed grapes, kale, and edamame salad

rejuvenating citrus juice

rejuvenating citrus juice

coconut citrus sunshine smoothie /  by Lindsey | Dolly and Oatmeal

the last few weeks of winter are here and they're not letting up around these parts.  it's bitter cold, icy sidewalks, dirty snow, and wind that hurts your face and makes you want to cry.  sunshine in all and any form is needed...desperately. while i'm usually sipping on hot tea, warm lemon water, or bits of coffee here and there, i've been opting for a cooler, citrusy beverage as of late perhaps to summon a brighter perspective.

my husband isn't the biggest fruit consumer, so when i had a boat ton of citrus leftover from a project, i went to making my favorite juice this time of year, as well as develop a more substantial variety in the form of a creamy smoothie.  i wanted something texturally thick, but fluid; slightly sweet, and creamy - almost like a childhood creamsicle, but more nutritionally sound.  while i was going for more of a breakfast-y dessert smoothie, than a traditional greens 'n fruit smoothie, you can surely partake in this drink and still feel light and invigorated.  in went my fave, fave, fave coconut yogurt (full of probiotics ---> happy belly!), hydrating coconut water, various citrus fruits for color and flavor, some warming nuggets of fresh ginger, a bit of maple syrup to round out the acidity; some chia seeds, bee pollen, and turmeric for their lovely anti-inflammatory properties and amino acids.  basically a super high-vibe, slurp-able creamiscle! (and bonus, if you want to make your own coconut milk yogurt, izy's got you covered in a recent article on the kitchn!)

warmth, sunshine + smoothies! xo

coconut citrus sunshine smoothie (gf + v)

usually when i make smoothies i add as i go, which is really what i did here - there's no real math to it, so feel free to start with less and add more as you go.  the result of the ingredient amounts below is a fairly fluid smoothie that thickens over time as the chia seeds activate, about 10 minutes.  

| makes 4 servings |

  • 1 cup coconut water, cold
  • 1 cup coconut yogurt (or preferred yogurt)
  • 1 navel orange, peeled, cut, and seeds removed
  • 1 ruby red grapefruit, peeled, cut, and seeds removed
  • 1 blood orange, peeled, cut, and seeds removed
  • 1-inch piece of fresh ginger, peeled and roughly chopped
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground turmeric, extra to top (1 teaspoon fresh turmeric)
  • 1 teaspoon chia seeds, extra to top
  • 1 teaspoon bee pollen, extra to top

instructions

  • place all ingredients into a high-speed blender; blend on high until smooth and bubbly.  taste and adjust, adding more syrup or turmeric.  you can serve immediately, or wait 5-10 minutes for the chia seeds to activate, resulting in a thicker smoothie.   serve, and sprinkle tops with some more chia seeds, bee pollen, and turmeric

more beverage goodness:

microgreen + mango juice

microgreen + mango juice

rejuvenating citrus juice

rejuvenating citrus juice

almond-macadamia milk

almond-macadamia milk