It’s almost the time when we will have non-citrus forms of fruits in the stores again. And I can’t wait for that time. But in the meantime, I’m trying to make citrus still be fun. It’s kind of hard – it’s still VERY early spring. There are some strawberries at the store but besides that nothing that hasn’t been on the shelves for months (Not like, the same fruit. But you know. Apples. Oranges. Bananas. Always there.)

So here’s what I came up with. We had a gorgeous week last week. Sunny, mid 60s to low 80s, and perfect. On my way home Thursday, I decided I needed a cold cocktail, and my mind wandered to the lone grapefruit half in the fridge. Then I realized when I got home that I was all out of simple syrup, and decided on a beer instead. Yeah, I was lazy.

But Friday, I got to flex out a few hours early in the afternoon, so I made my syrup, and had time to let it cool. And then I made my grapefruit sour. So worth it.

Here’s what you need per drink:

1 1/2 oz. Vodka (I used a basil-infused vodka that I made)
1 oz. grapefruit juice
1/2 oz simple syrup
3 or 4 mint leaves for muddling, torn up
A few other mint leaves for garnish

Add the grapefruit juice and the mint leaves to the bottom of a shaker, and muddle with a wooden muddler or the handle of a spoon. Add the vodka, simple syrup and a handful of ice. Shake for about 20 seconds.

Serve on the rocks and garnish with a sprig of mint.