Skip to main content

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

Ingredients

2½ cups grapefruit juice (or juice of 4 grapefruits)

6 ounces gin

1 bottle dry cava or prosecco

Himalayan salt for rim

Method

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.

Report an error
Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨

Combined Shape Created with Sketch.

Combined Shape Created with Sketch.

Thank you!

You are now subscribed to the newsletter at

You can unsubscribe from this newsletter or Globe promotions at any time by clicking the link at the bottom of the newsletter, or by emailing us at privacy@globeandmail.com.