My early 20s were filled with all sorts of adventures…backpacking through Europe, bungee-jumping (twice – apparently I didn’t learn my lesson the first time), moving to a new country. However, there was one area where I didn’t veer far from my comfort zone. Cocktails. Sure, I tried the occasional “different” shot when out with my friends (remember Melon Balls and Dr. Peppers), but when it came to slow-sipping, I always came back to my favorites, which were Kamikazes, Caesars (the Canadian Bloody Mary) and Greyhounds (tart with grapefruit juice).
Do you notice the common theme? Yep, vodka. Clearly that’s because I’m a complete wimp when it comes to hard alcohol. When I first tried whiskey, I coughed and wheezed as though I’d climbed 1000 stairs. Tequila shots? As soon as they’re mentioned, I hastily disappear (you’ll find me by the guacamole bowl). Gin and tonic? Hell no. We will save those for the Englishmen in the Caribbean. The thing about vodka is that the taste is muted by the other cocktail ingredients. Well, unless you’re a very heavy pourer.
Despite my decidedly wimpy nature when it comes to cocktails, I can’t help but be intrigued whenever I visit Barb Kiebel’s site, Creative Culinary. A year ago, Barb kicked off her series, The Friday Cocktail, and proceeded to whet our whistles with her innovative cocktails and the intriguing stories that go along with them. Now she’s celebrating the one year anniversary with a virtual cocktail party. Head over to Creative Culinary to peruse the cocktail creations from many bloggers around the web. Maybe I’ll even step up to the plate and try something new.
Cut pink grapefruits in half and squeeze the juice into a fine-mesh sieve set over a large pitcher. Push down on the pulp in the sieve to release all of the juice.
Fill two Collins glasses with ice cubes. To each glass, add 3 ounces of vodka, 6 ounces of pink grapefruit juice and 1 teaspoon of agave nectar. Stir well, garnish with a lime wedge and serve. If you prefer your cocktail to be a little sweeter, add additional agave nectar.
Other simple cocktails with vodka:
Cookin’ Canuck’s The Caesar Cocktail, aka the Canadian Bloody Mary
Cookin’ Canuck’s Kamikaze Cocktail or Shot
Cookin’ Canuck’s Watermelon Limeade Vodka Cocktail
Creative Culinary’s Lavendar Lemonade Martini
My Baking Addiction’s Stoli Doli (Pineapple!)
Snappy Gourmet’s Blackberry Vodka Sangria
Pink Grapefruit Greyhound Cocktail
From the kitchen of Cookin Canuck. www.cookincanuck.com
- 12 oz. fresh pink grapefruit juice (I used 5 LARGE grapefruits)
- 6 oz. vodka
- 2 (or more) tsp agave nectar
- Lime wedges (garnish)
- Cut pink grapefruits in half and squeeze the juice into a fine-mesh sieve set over a large pitcher. Push down on the pulp in the sieve to release all of the juice.
- Fill two Collins glasses with ice cubes. To each glass, add 3 ounces of vodka, 6 ounces of pink grapefruit juice and 1 teaspoon of agave nectar. Stir well, garnish with a lime wedge and serve. If you prefer your cocktail to be a little sweeter, add additional agave nectar.
- Serve them up!