Serves 2
5 min
Grapefruit Sunset and Cucumber-Melon Cooler
Recipe GLPR3364d6db9fd56e
A stunning pair of refreshing cocktails perfect for summer entertaining. The Grapefruit Sunset features fresh grapefruit juice and white wine layered with crème de cassis for a gorgeous gradient effect, while the Cucumber-Melon Cooler blends fresh cucumbers and honeydew melon into a smooth, herbaceous sipper. Both drinks showcase vibrant flavors and elegant presentation—ideal as aperitifs or light starters.
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Ingredients
½ cup freshly squeezed grapefruit juice, chilled
½ cup Pinot Grigio wine
1 oz crème de cassis
Grapefruit slices for garnish
3 inches cucumber, peeled and coarsely chopped
¼ medium honeydew melon, peeled, seeded, and coarsely chopped
3 oz simple syrup
Fresh mint sprigs for garnish
Cucumber slices and melon wedges for garnish, optional
Directions
Prepare the Grapefruit Sunset: Pour the chilled grapefruit juice into a spouted measuring cup and add the Pinot Grigio wine, stirring gently to combine. Divide the mixture equally between two glasses.
Carefully layer the crème de cassis over the back of a bar spoon into each glass, allowing it to settle slowly and create a layered sunset effect. Wait about one minute for the color gradient to fully develop.
Garnish each Grapefruit Sunset with a fresh grapefruit slice on the rim or floating on top.
Prepare the Cucumber-Melon Cooler: Add the peeled and chopped cucumber and honeydew melon to a blender along with the simple syrup and remaining Pinot Grigio wine.
Blend on high speed for approximately 15 seconds until the mixture reaches a smooth consistency.
Strain the blended mixture through a fine-mesh sieve into a spouted measuring cup, pressing gently to extract all liquid while discarding the pulp.
Fill two glasses with ice and divide the strained cooler equally between them.
Garnish each Cucumber-Melon Cooler with fresh mint sprigs and optional cucumber slices or melon wedges as desired.
