Is there any such thing as a cold cocktail that actually warms you up inside? There sure is! A simple syrup made of ginger, honey and organic vodka means this cocktail is full of healthy nutrients that help your body detox and reenergize.
As a beekeeper who once had a honey business, I’ve been an advocate for the benefits of raw honey for many years. This thick, sweet syrup is nature’s gift of sugary goodness right out of the hive. I rarely use honey for recipes that require it to be simmered or cooked, but this is one exception.
Simmering the honey may remove some of the immune-boosting qualities, but it also gives a rich, deep sweetness that complements the ginger beautifully.
The ginger does so much more than aid digestion — it reduces muscle soreness, fights infection, lowers blood sugars, is anti-inflammatory and can significantly reduce pain during “that time of the month.”
Before I travel too far into “health-geek” mode, I’ll let you research for yourself the amazing things grapefruits can do for you, and get back to some practical tasting notes. The ginger pleasantly warms you up as soon as it goes down, and the sprigs of rosemary garnish give the senses a reminder of warm holiday spices.
As if the benefits of these healthy ingredients weren’t enough, I also chose a vodka made in small batches from organic corn grown right here in the USA. Before creating this recipe, my family did some old-fashioned taste testing and was surprised to find how big a difference there was between a high-quality vodka in comparison to a bottom-shelf brand. The Prairie Organic I used in this recipe was beautifully smooth with hints of melon and pear and a bright, smooth finish. (But feel free to substitute with your favorite vodka.)
I also found this neat little gadget that turned the cocktail into a slush in less than one minute, so you can serve this over ice or as a slushie.
Pink grapefruit-ginger vodka cocktail
Prep time: 10 minutes | Inactive time: 45 minutes | Total time: 55 minutes
- 1/4 cup honey
- 1/2 cup water
- 1 bottle sparkling grapefruit juice (I used Izze)
- 1 cup sliced fresh ginger
- 2 ounces vodka (I used Prairie Organic vodka)
- Peeled grapefruit slices, sugar crystals and rosemary sprigs, for garnish
- To make the ginger-infused syrup, in a small saucepan, bring the honey, water and ginger to a simmer. Simmer gently for about 5 minutes, then remove from the heat, and let cool in the pot for 30 – 45 minutes. Strain out the ginger, pour the liquid into a jar, and refrigerate until chilled.
- Fill glasses half full with ice, and add 1 ounce of ginger syrup and 1 ounce of vodka to each glass. (If making the slushie version, you will add the vodka later.) Top off with sparkling grapefruit juice. Drop a peeled grapefruit slice into each glass, then garnish with grapefruit slices rolled in sugar crystals and a rosemary sprig.
To make a slushie cocktail: Put the Chill Factor Frozen Cocktail Maker tumbler in your freezer the night before (or at least 4 hours ahead), and simply pour your drink into it, remove the cap, squeeze for less than a minute, and then pour out the slush into your glass. Add the vodka, and give it a stir before serving. To make a slushie cocktail without the Chill Factor, you can pour the drink into a small rimmed baking pan. Pop the baking dish into the freezer for 1 – 2 hours, stirring with a fork every 30 minutes or so to break up the ice crystals.
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