You’re right, it has been way too long since my last cocktail diaries post. Let’s get it rolling again with something really fun, shall we?

I’m still working on finding fun things to do with citrus. Over the weekend with family, I was reminiscing about fruit pie. I might have even been “waxing poetic.” Guys, it’s the end of January. Fruit pie season is only a few months away.

In the meantime, I’ll continue to keep finding fun things to do with citrus. I know I’ve mentioned that before, but it feels like it’s still a bit of a struggle. So it’s time to get creative.

Why roast a grapefruit (or any fruit)? Like with vegetables, roasting brings out a depth of flavor that just isn’t there when the fruit is fresh. The brightness and acidity might be toned down, but it’s replaced with a smoldering complexity – one that’s really fun to sip in a cocktail.

One quick note about this drink: I tested it with grapefruit soda, and then I tested it with a combination of more grapefruit juice and carbonated water. The grapefruit soda is clearly better, and the San Pellegrino grapefruit soda is available pretty much anywhere you can buy soda. It is definitely worth seeking it out.

Here’s what you need:
1 1/2 oz. roasted grapefruit juice
1/2 lime
2 oz. tequila (note: if you are going for color, reposado/gold-hued tequila will take away some of the pretty pinkness, but not taste, of course)
1/2 oz. simple syrup
San Pellegrino Pompelmo (grapefruit) soda
cocktail salt
lime for garnish

To roast the grapefruit, slice the fruit in half along the equator and broil for about 10 minutes, until there is some char on the top of the fruit. Allow to cool completely before juicing.

Wet the rim of a highball glass with some of the grapefruit juice and coat with cocktail salt. Add ice to the glass.

Muddle the lime in the bottom of the shaker, then fill with ice and the grapefruit juice, tequila and simple syrup. Shake until bitterly cold, then double-strain into the highball glass. Top with grapefruit soda and garnish with a lime wedge.