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!
In a tall glass of ice add ruby red vodka and seven up.
Stir and enjoy.
Combine all ingredients in a cocktail shaker. Add ice, and shake.
Strain into a martini glass, top with a fresh basil leaf.
aker's Joy, or use Recipe #78579.
Sift together flour
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.
Fill a glass full with ice, pour desired amount of Absolut Ruby Red Vodka, add Fresca, leave some space for cranberry juice.
0 mins.
For the ruby grapefruit curd, whisk egg yolks
In a cocktail shaker, combine the grapefruit juice, vodka, Grand Marnier, and sugar syrup.
Add ice; cover and shake until very cold; strain into a chilled martini glass.
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.
Shake the first four ingredients together with some ice in a cocktail shaker.
Pour into a champagne flute, and top up with chilled champagne.
Combine cranberry juice cocktail, lemon juice and sugar, blending well.
Chill.
To serve, pour over ice in a punch bowl. Add ginger ale and sherbet.
Garnish with lemon slices.
Serve at once.
Yields 24 servings.
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.
In a medium saucepan,place a tablespoon of olive oil and saute onion until clear.
Cut pepper into strips and cook with onion until soft.
You make wish to add some bacon pieces at this point.
Added drained tomatoes.
Add drained beans and at this stage you may need to add some water to cover beans.
Let the ingredients heat through and add salt, cracked peppercorns and chilli to taste.
Add cocktail sausages and cook until skin splits.
Serve in warm bowls with lots of crusty bread.