Grapefruit Sunset with Cucumber-Melon Cooler

Name: Grapefruit Sunset with Cucumber-Melon Cooler
Prep time: 5 min
Total time: 5 min
Yield: 2
Ingredients: ½ cup freshly squeezed grapefruit juice, chilled; 1 cup Pinot Grigio wine, chilled; 1 oz crème de cassis; Fresh grapefruit slices, for garnish; 3" piece of 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 thin melon wedges, optional for garnish; Ice, as needed

Recipe GLPRfdea7662bf7880

Beverage

5 min

229 cal

Servings: 2

No-Cook

A refreshing duo of sophisticated cocktails perfect for warm weather gatherings. The Grapefruit Sunset features fresh grapefruit juice and white wine layered with crème de cassis for a beautiful gradient effect, while the Cucumber-Melon Cooler offers a smooth, blended blend of crisp honeydew and cucumber muddled with Pinot Grigio and light syrup. Both drinks are naturally gluten-free and vegan.

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Ingredients

½ cup freshly squeezed grapefruit juice, chilled

1 cup Pinot Grigio wine, chilled

1 oz crème de cassis

Fresh grapefruit slices, for garnish

3" piece of 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 thin melon wedges, optional for garnish

Ice, as needed

Directions

For the Grapefruit Sunset: In a measuring cup with a spout, combine the chilled grapefruit juice and chilled Pinot Grigio wine. Divide the mixture evenly between two serving glasses.
Slowly pour ½ oz of crème de cassis into each glass, pouring it gently over the back of a spoon to create a layered effect. Allow the cassis to settle for about one minute to achieve the beautiful graduated sunset color.
Garnish each Grapefruit Sunset glass with fresh grapefruit slices placed on the rim or floating on top.
For the Cucumber-Melon Cooler: Add the coarsely chopped cucumber, chopped honeydew melon, remaining Pinot Grigio wine (approximately ½ cup), and simple syrup to a blender.
Blend on high speed until completely smooth, about 15 seconds. The mixture should be fully liquefied with no chunks remaining.
Pour the blended mixture through a fine mesh sieve into a spouted measuring cup, pressing gently on the solids. Discard the pulp and seeds left in the sieve.
Fill two glasses with ice and divide the strained cucumber-melon cooler evenly between them.
Garnish each Cucumber-Melon Cooler glass with fresh mint sprigs and, if desired, additional cucumber slices and thin melon wedges.
Serve both cocktails immediately while chilled.

Comments

Grocery List Plus Editorial Staff4.75

All ingredients are stocked year-round at any Charlotte grocer; grapefruit, cucumber, honeydew, and fresh mint appear at Harris Teeter, Food Lion, Kroger, and Walmart without a special trip. The cost per serving runs roughly $4–5 once you factor in the wine and cassis, which is moderate for a two-serving cocktail. The five-minute timer is honest—this is pure assembly, no cooking or advance prep beyond making simple syrup if you don't have it on hand. This is a same-night drink: it won't keep overnight, and the ice melts quickly, so timing matters for service.