You know I am getting into an autumnal mood when my drink of choice switches from light and sweet to light and tangy. It was literally only this past weekend that I really got excited for quite possibly my favorite month–October. I won’t get into it yet, but I am really really thrilled to welcome October. In the meantime, enjoy this wonderfully delicious recipe to get you through Monday and take you through the end of Happy Hour.
What to do:
- Bring sugar and water to a boil in a small saucepan. Remove from heat, and add mint leaves. Let steep 10 minutes. Strain through a fine sieve into a small bowl, and discard mint. Let cool.
- Using a vegetable peeler, remove zest from grapefruit in long, wide strips. Place in a large glass, and add rum. Cover, and let stand for 30 minutes. Strain through a fine sieve intoa large glass measure, and discard zest.
- Cut away remaining pith from grapefruit. Cut between membranes to release segments. For each drink, place 2 to 3 segments in a glass. Top with 3/4 cup ice. Stir 3 tablespoons infused rum, 2 tablespoons mint syrup, and 1/4 cup seltzer in a glass measure, and pour over ice. Garnish with mint sprigs.