My dad ate a grapefruit almost every morning when I was growing up.
Thinking back, it probably wasn’t literally every single morning. Citrus availability has changed over the years; now we can buy nearly any produce year-round, but that wasn’t always the case. Still, my fondness for grapefruit began early and stuck with me.
Which, admittedly, made me a bit odd.
Who likes grapefruit at eight years old? That preference felt stranger than my mint and navy flannel pleated skirt from Limited Too — maybe they were connected.
I don’t recall knowing another kid who liked grapefruit. It’s an acquired taste for many — like wine, coffee, or certain textured snacks. Over time, though, I met lots of people who love it now the way I do.
I might as well be a grandma with a Werther’s Original in my pocket — just hand me all the grapefruit.
I’m also obsessed with grapefruit-scented and -flavored things. I learned to love grapefruit plain: no sugar, no bruléed top, no whipped cream — just the fruit. But the flavor shines equally well in sweet forms, like gummies, or in lip balm and hand soap. Its bright, citrusy note works the same way lemon does: fresh and invigorating.
So when I had my first grapefruit cocktail shortly after college, I lost my mind a little. Grapefruit juice paired with simple syrup is one of the happiest flavor combinations to me — equal parts tart, bitter and sweet. It might rank among my favorite flavor combos, alongside classics like chocolate and peanut butter or avocado and lime.
For our first drink feature of the year, I almost shared a healthier smoothie, but the Golden Globes were coming up and I figured a cocktail might be more fitting. Whether you’re watching the show or just looking for something festive, this margarita is a winner. Tomorrow’s recipe pairs perfectly with it — an easy companion treat.
Last year I made a Paloma rimmed with chili sugar and the contrast of tart grapefruit with sweet and spicy rim was unreal. I’ve been dreaming about that combination ever since. In the past year I’ve tried chili salt or sugar on many drinks, and even with a mild spice tolerance, I’m completely obsessed.
P.S. I’m finally starting to binge Gilmore Girls. I’ve never watched it before — catch me in a few years!
Pink Grapefruit Margaritas with Chili Salt
Yield:
1
margarita, is easily multiplied
15 minutes
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Ingredients
- 2 1/2 ounces grapefruit simple syrup
- 2 ounces Grand Marnier
- 1 1/2 ounces Tequila
- 2 ounces freshly squeezed lime juice
- 1 ounce freshly squeezed grapefruit juice
- lime for garnish
- salt + sugar + chili powder for the rim
- grapefruit simple syrup
- ½ cup fresh grapefruit juice
- ½ cup sugar
Instructions
-
Combine sugar, salt and chili powder on a plate and stir well to combine before dipping each glass.
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Rim a glass with a lime or grapefruit wedge and dip in the salty sugar to coat. Fill the glass with crushed ice.
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In the glass, add the tequila, Grand Marnier, lime juice, grapefruit juice and syrup. Stir for about 30 seconds. Add a few lime wedges to the glass and stir again. Enjoy!
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I appreciate you so much!
Honestly, I’m drinking this for the color alone.