Brûléed grapefruit adds an extra dimension of flavor to classic mojitos. Caramelized brown sugar adds subtle toasty notes to these refreshing cocktails!
I’ve had a major case of wanderlust lately. I thought it would die down when the nice weather finally arrived, but it only seems to have gotten worse. I spent way too much time pricing trips to Miami earlier this week, and even longer trying to convince myself that flying down for a weekend isn’t a totally ridiculous idea. A long weekend might be in the cards soon (I found some amazing deals) but for now, I decided to bring a little Miami flavor to New York, in the form of these brûléed grapefruit mojitos. They’re minty, refreshing, and slightly sweet.
They’re also perfect for Brunch Week – because what is brunch besides an excuse for day drinking? Brunch Week definitely wouldn’t be complete without a cocktail! (If you haven’t already checked out the massive giveaway that our Brunch Week hosts, Terri from Love and Confections and Shaina from Take A Bite Out Of Boca, lined up do it now since it ends tomorrow!)
I love classic mojitos, but this grapefruit version is a great way to change things up. The grapefruit adds an extra layer of unexpected citrus flavor to the drinks and makes them a gorgeous pale pink color, too! Broiling the grapefruit with a little brown sugar make these juice extra sweet and adds a hint toasty caramel flavor. Since the juice is sweetened, it also means you don’t need to mess around with simple syrup and you won’t have gritty sugar granules in your cocktail.
This is a great drink for parties, since you can muddle the juices together with the mint and rum beforehand. Make a pitcher full, then pour it over ice and top with club soda to order. You can also leave out the rum for a delicious and refreshing mocktail.
- 1 ruby red grapefruit
- 2 teaspoons brown sugar
- 2 limes
- 16 mint leaves
- ¾ cup white rum
- Heat the broiler on high. Line a broiler pan with heavy duty foil. Cut the grapefruit in half and arrange on the pan, cut-side up. Sprinkle with brown sugar; broil for 4-5 minutes, until the sugar begins to caramelize. Remove from broiler and let cool.
- Juice the grapefruit and limes, discarding any seeds. Cut the lime rind into 6 wedges. Add the lime wedges and mint to the juice; muddle slightly. Serve over ice and top off with club soda.
Take a look at what the #BrunchWeek Bloggers made today!
Mango Swirled Coconut Margarita from The Little Ferraro Kitchen
Grapefruit Basil Mojito from Healthy Delicious
Strawberry Orange Blossom Sparkler from Baking a Moment
BrunchWeek Egg Dishes:
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook
BrunchWeek Breads, Grains and Pastries:
Lemon Blueberry Crepes from Love and Confections
Java Jolt Overnight Oats from Take A Bite Out Of Boca
Hagelslag-Covered Bread from Culinary Adventures with Camilla
Stuffed Aebleskiver from greens & chocolate
Baked French Toast Boats from The Spiffy Cookie
Oat Pear Mini Muffins from Hip Foodie Mom
Cinnamon Sugar French Toast Sticks from Making Miracles
Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy
Alpine Cheese Grisini from Jane’s Adventures in Dinner
Bananas Foster Baked Oatmeal from The Suburban Soapbox
BrunchWeek Main Dishes:
Bacon Cheddar Hashbrown Pancake from Pink Cake Plate
Huevos Rancheros Burgers from The Redhead Baker
BrunchWeek Fruits, Vegetables and Sides:
Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking
Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine
Vanilla Yogurt Custard Tartlette with Roasted Grapes from Taste Cook Sip
Strawberry Cake from Chelsea’s Messy Apron
Chocolate Chip Walnut Coffee Cake from girlichef
Raspberry Oatmeal Bars from My Catholic Kitchen
Disclosure: A a participant in #Brunchweek, I received product samples from several of the sponsors. All opinions are my own; participating in #Brunchweek does not imply endorsement by Healthy Delicious.