Monday, January 1, 2018

Magazine Monday #1: Grapefruit Beer Cocktail



Happy 2018 everyone!  I hope your holidays were good, your hangovers were short, and your year will be awesome.  Welcome to my inaugural Magazine Monday!

You know how Sarah Cooks the Books all started out because I have a ton of cookbooks I wasn't using?  I'm starting Magazine Monday because I have a giant file of recipes I've ripped out of magazines that generally just kind of...sit there.  They're well-organized and filed neatly, but they don't do anything.

So I'm going to try (try...you guys know how things around here can get) to do a new magazine recipe every Monday for the next 52 weeks.  I managed to update my Instagram every single day last year, so I clearly can keep up with things like this, but let's see if I will.

You would think that as the first blog for the first day of a new year, I'd be encouraging you to drink green juice and eat lots of kale and detox after the holidays with...whatever one detoxes with.  But no.  I'm encouraging you to drink more booze.

This cocktail is actually intended as a summer drink, I'm certain (considering it was in the May issue of a magazine), but since I live in Southern California, I guess that's all relative.  Pin this one for when you're sitting around your pool this summer and want something fruity but with a little bit of a punch.  That's this.

I couldn't find grapefruit beer, which is what the original recipe calls for, since it was December at the time, but I used a Fat Tire, and it was good.  A lemon beer might be good, too.  Basically any kind of beer that isn't super dark and heavy.

Cheers to a happy new year!


Grapefruit Beer Cocktail
Makes 4
From Food Network Magazine, May 2017


Ingredients

It's difficult to find a good collage layout for 5 photos...


2 ruby red grapefruits, halved
2 Tbsp. grated, peeled fresh ginger
2 12-oz. bottles grapefruit beer (I used Fat Tire, though)
1 12-oz. can grapefruit soda
3/4 cup bourbon


Slice one round of grapefruit to use for garnish, quarter the slice, and juice the remaining grapefruit into a pitcher.



Wrap the ginger in a piece of cheesecloth or a kitchen towel and squeeze the juice into the pitcher.  (Or, if you're me, push it through a fine strainer because you do not keep cheesecloth on-hand.)

Stir in the beer, soda, and bourbon.

Fill 4 glasses with ice.  Pour the cocktail into the glasses, and garnish with the sliced grapefruit.