Ingredients:
- 2 ruby red grapefruits
- 1/2 cup sugar
- 6 sprigs parsley
- 2 cups grapefruit seltzer water
- 1 shot gin, vodka, or tequila per drink (optional)
Directions:
1. Use a sharp paring knife to remove strips of zest—that’s the colorful outside of the peel, with as little of the bitter white pith attached—from about 1/2 of 1 of the grapefruit. Put the strips with the sugar and 1/2 cup water in a small saucepan. Bring the mixture to a boil over high heat, reduce heat to maintain a steady simmer until the mixture thickens a bit, about 10 minutes. Remove and reserve the zest, let cool.
2. Set aside 4 parsley leaves or double-leaves to use as a garnish. Put the rest of the leaves in the bottom of a heavy glass or cocktail shaker and muddle them—just gentle crush them with a muddler or the end of a wooden spoon.
3. Stir in the grapefruit syrup. Cut the grapefruits in half and juice 3 of the halves into the mixture. Cut 4 slices to use as garnish from the final half and then juice the rest of it into the mixture.
4. Fill 4 old-fashioned or high ball glass with ice. Divide the grapefruit-parsley mixture between them. Add alcohol to the glasses for people who want cocktails. Top with seltzer, give a good stir, and garnish each glass with a grapefruit slice and a mini-sprig of parsley.
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