Glassware: Chilled Cocktail Glass
Ingredients:
1.5 oz. Mijenta Blanco
.75 oz. Fresh Grapefruit Juice
.5 oz. Lime Juice
.5 oz. Honey Syrup
Garnish: Red Wine Granita*
Directions: Combine ingredients with ice into a cocktail shaker, shake to a 13 count, strain, garnish, serve and enjoy.
Sustainability Notes: In this cocktail, sustainability is reached in several ways. One, it’s in using that half bottle of open wine that shouldn’t be wasted, and two, making use of the peels of the fruit being used. (Peel the skins off before the juice is squeezed, and then use them to make flavorings or cool garnishes.)
In the summer, when it is warm, drinks tend to be light and citrus-forward. Ingredients are meant to keep the beverage refreshing. When made correctly (not too citrus-heavy) this style of cocktail is booze-light, balanced, and can be drunk repeatedly.
This drink draws its foundation from a few classic ideas: the tequila sunrise (grenadine, orange juice, and tequila) and a Hemmingway Daiquiri (rum, grapefruit, lime, Maraschino). Here they are combined to focus on the sustainable brand, Mijenta Tequila, and provide a fun twist of the classics. The red wine granita replaces the grenadine, and the granita also showcases the flavorings of the orange.
Notes:
*Red wine granita: Combine 1 bottle (about 20 oz.) of leftover red wine with 4 oz. (1/2 cup) each of honey, water, and orange juice. Whisk to combine everything and then pour into a thin baking sheet and put into the freezer. After the first hour use a fork to scrape and stir to break up and create crystal chunks. Cover with plastic wrap and freeze for 5 hours, and then scrape off the mixture as desired.
