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The resurrection

Donna Griffith for The Globe and Mail/donna griffith The Globe and Mail

Our take on a French 75, this grapefruit libation, topped with cava or prosecco, is a real eye-opener − bracing and only slightly sweet.

Make-ahead tip: Juice grapefruits and mix cocktail the day before. Combine all but cava in a pitcher (add the bubbles just before serving).

Ready time: 5 minutes


2½ cups grapefruit juice (or juice of 4 grapefruits)

6 ounces gin

1 bottle dry cava or prosecco

Himalayan salt for rim


Dip rim of each glass into grapefruit juice, then into a thin layer of salt (about 2 tablespoons) on a saucer.

Mix juice, gin and cava in a large glass pitcher.

Add ice and serve.

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