Fill a glass full with ice, pour desired amount of Absolut Ruby Red Vodka, add Fresca, leave some space for cranberry juice.
In a tall glass of ice add ruby red vodka and seven up.
Stir and enjoy.
Chill a highball glass with ice or in the freezer.
Pour absolut peppar, absolut ruby red, cranberry juice and lime juice into a shaker. Fill the shaker with ice cubes and shake it until the shaker is very cold.
Empty the highball glass from ice and water. Strain the drink into the highball glass. Garnish with a lime (wedge).
Put all ingredients into a shaker with ice.
Shake and strain into a chilled martini glass.
Garnish with a grapefruit slice.
If you would like to garnish the glass, wet the rim of a martini glass with a little of the ruby red grapefruit juice and then dip the rim into the brown sugar.
In a shaker over ice, combine the Ruby Red Vodka, Triple Sec, and juice. Shake to mix and chill.
Strain into the martini glass.
Slowly add the creme de cassis or raspberry liqueur so that it settles on the bottom of the glass.
Serve!
ust gets better.
Add Ruby Red Grapefruit Vodka (1/3 of
0 mins.
For the ruby grapefruit curd, whisk egg yolks
ins.
Meanwhile, for the ruby grapefruit salsa, combine grapefruit, remaining
Use the wedge of grapefruit to rub the rims of 6 margarita glases with grapefruit juice.
Dip the rims in the kosher salt to coat.
Set glasses aside.
Place the tequila, vodka, simple syrup, grapefruit juice, lime juice and ice in a bar blender and puree until smooth.
Divide the margarita between 6 glasses and garnish with grapefruit quarters.
Whisk together oil, vinegar and reserved grapefruit juice in a large serving bowl. Add remaining ingredients and toss to combine. Serve.
Place grenadine in the bottom of a glass and top with ice cubes. Gently pour in grapefruit juice, followed by lime juice and soda water or lemonade. The more slowly you pour, the more defined the layers will be. Decorate with a slice of lime and serve with a straw.
Preheat oven to 350 degrees F. Line an 8 inch square metal pan with non-stick foil or parchment.
Combine flour, salt and powdered sugar. Cut in butter (food processor works well) until mixture is coarse and crumbly. It should be very dry.
Press into pan and bake for 18 minutes or until golden brown around edges.
Beat together eggs, sugar, grapefruit juice,and grapefruit zest. **Add more zest for a more \"grapefruity\" flavor.
Whisk in baking powder, making sure you whisk out any lumps, then whisk in flour.
Bake for 20-25 ...
I realized that I use ruby red grapefruits for everything, but it
Combine arugula, fennel, onion, grapefruit, cucumber and mint on a serving platter. Set aside.
To make the red wine vinegar mayonnaise, whisk together vinegar, garlic and mayonnaise until combined. Season then drizzle over salad.
Serve salad sprinkled with fennel fronds.
Mix the grapefruit, bell pepper, onion, jalapeno, cilantro, and sugar together in a medium bowl.
Combine the lime juice and olive oil (mix well) and pour over the grapefruit mixture.
Toss well, cover, and chill for at least 4 hours before serving.
Put all ingredients in a blender.
Blend for a few seconds on high speed or until ingredients are thoroughly combined.
Pour into a large glass.
Garnish with a strawberry sliced halfway and placed on rim of glass.
Makes 1 serving.
Combine all ingredients in a cocktail shaker. Add ice, and shake.
Strain into a martini glass, top with a fresh basil leaf.
Pour sugar onto a small plate. Wet the rim of a martini glass with cold water; dip rim in the sugar to coat.
Fill cocktail shaker with ice; pour in grapefruit juice, vodka, and triple sec. Cover shaker with lid and shake. Strain and pour mixture into prepared martini glass.
Using a sharp knife, slice the ends from grapefruit and oranges; using a jigsaw motion, remove pith and peel;cut supremes of fruit by cutting in and out of the membranes separating the sections.
Squeeze the juice from the remaining pulp and ends into a measuring cup. Repeat with all the citrus.
Use 1/3 cup citrus juice and add olive oil, sweet chile sauce and salt to taste.
For each salad, use 3 grapefruit sections and 3 or 4 orange sections, depending on the size (reserve unused sections and juice and refrigerate for another use).< ...
arrange peeled sections of sweet ruby red grapefruit around the salads. The