I introduced you in my last post to the Sweet Sunrise Grapefruit, a delicious new varietal to hit our shelves this spring. It’s sweet, slightly bitter and might overtake the Clemengold Clementine as my favourite citrus to put in practically everything this summer.  Its muted sweetness and slight bitter note makes it the perfect addition to replace acids in salad dressings. A squeeze of the juice brings a freshness to blanched greens, and recently, I discovered its great mixed with a hint of honey and poured over roasting carrots for the last 10 minutes of cooking, turning them finger-lickingly sticky.

If I am perfectly honest though, it really sings in a cocktail. Swap it out for traditional grapefruit juice in my Paloma Rose Sunrise, or make this riff on a Salty Dog. The recipe is simple enough that it can be whipped up in 10 minutes after work, and enjoyed outside as our evenings grow steadily warmer and longer. You can salt the rim of your glass as with a traditional salty dog, but personally I just add a sprinkle of salt to taste into the jug itself.

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!