Ruby Red Grapefruit Ginger Cocktail

Are you ready for a bright + refreshing holiday drink to warm you up this holiday season? Are you looking for something homemade but simple and seasonal? 

Do I sound like a cocktail saleswoman?

Perfect!

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

This is sort of like a tart, wintery version of a Moscow Mule, which has definitely been my go-to drink of 2014. But I’ve decided that in 2015 I need to start making more drink recipes of my own from scratch.

So I’m getting a 2 week head start before the new year. This is the only thing I’m currently ahead on.

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

And I’m obviously making a ginger-filled drink because I can’t stop with the ginger in my drinks.

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

Today’s post is sponsored by SodaStream. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.

This cocktail starts with a spicy ginger simple syrup made with honey. That’s right, a honey simple syrup! Ohhh, am I in love.

Then, you need some bubbles. I made these bubbles from scratch thanks to my new SodaStream Play. Can we just take a moment to note the minimalist design of this machine and it’s pretty, solid white color! It’s super slim, blends right into our backsplash, and you don’t even need an outlet to use it. There’s also zero cleanup, which is a major bonus for me with the amount of kitchen disasters I make each week.

The new SodaStream Play comes in a few different solid colors but you can also personalize your machine with skins! You can even create your own skin from a photo you’ve taken. I stuck with the white since it goes so well with our kitchen but love the idea that you can make this your own.

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

Another awesome feature of this machine is that you can control how bubbly you want your water. The more you press the more bubbles you get!

After carbonating the water I added some of the ginger simple syrup to make ginger sparkling water. Couldn’t be easier! You can add more of less of the simple syrup depending on your taste buds.

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

Then, after squeezing the juice from a few ruby red grapefruits we were in business.

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

vodka

ginger honey simple syrup

freshly squeezed ruby red grapefruit juice

sparkling water

=

winter drink of my dreams

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

A little tart, a little sweet, and like a burst of sunshine in your mouth.

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

Print Recipe!

Ruby Red Grapefruit Ginger Cocktail

gluten-free // yields 4, 6-8oz drinks

• 1/2 cup clover honey
• 1/2 cup water
• 1 1/4 cups thinly sliced fresh ginger, skin on
• 1 1/3 cups freshly squeezed ruby red grapefruit juice, strained (3-4 large grapefruits)
• 1L sparkling water*, use filtered water in your SodaStream for the best taste
• 4-8oz gluten-free vodka

Place honey, water, and ginger in a small pot and bring to a simmer stirring occasionally. Let simmer for 5 minutes. Turn off heat and let steep in the pot for 30-45 minutes. Strain the ginger and pour simple syrup into a glass jar (appx. 3/4 cup syrup). Let cool then chill in the fridge.

Once the simple syrup is ready, juice + strain your grapefruits. Add filtered water to the fill line on your SodaStream bottle and add bubbles to your liking (I pressed 4 times.). This makes your 1L sparkling water.

Pour 1/2 cup of the ginger simple syrup into your SodaStream bottle, seal, and lightly rock back and forth a few times to mix.

Add ice cubes to your glasses. Pour in 1 1/2oz vodka per glass. Then pour in about 1/3-1/2 cup ginger sparkling water and about 1/4-1/3 cup grapefruit juice. Add 1-2 teaspoons of the simple syrup to taste. Stir. Garnish with fresh grapefruit and a slice of ginger. Serve immediately.

Store excess juice, ginger sparkling water, and simple syrup in the fridge for about 1 week.

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Notes: *If you don’t have a SodaStream Play machine (it would make a great gift!) simply stir together 2 cups of seltzer water with just over 1/4 cup of the ginger simple syrup (to make 4 drinks).

• To make vegan I would assume you can sub agave nectar or brown rice syrup.

Ruby Red Grapefruit Ginger Cocktail | edibleperspective.com

Bottoms up + Happy Hanukkah!

Ashley

Thanks again to SodaStream for sponsoring this post!

Homemade Vegan Eggnog

I’ve never been the biggest eggnog fan.

Homemade Vegan Eggnog | edibleperspective.com

I mean, how is a person who grew up on skim milk supposed to drink eggnog without choking? It was always a little too thick for my liking and I was never sold on the flavor.

I’d rather eat ice cream.

Homemade Vegan Eggnog | edibleperspective.com

My dad, however, loved the stuff. So every year I would take little sips of eggnog here and there just to confirm my distaste for it.

While it’s true I am slightly egg-obsessed, I would rather eat my eggs than drink them. The mixture I’ve whipped up is a thick, slightly sweet milk, spiced with nutmeg and vanilla. It tastes like a dream.

So while this is not like traditional eggnog much at all, it wins my vote by a mile.

Homemade Vegan Eggnog | edibleperspective.com

To make the “milk” base I used almonds and toasted coconut, which creates a rich and nutty base for this mixture. The coconut flavor is mellow but crucial. It doesn’t overpower but adds just the right amount of flavor to the milk.

For sweetness, we’re going au naturel and using dates. And whenever there is an opportunity to add vanilla to something I take it. In this recipe I actually just throw in a piece of the vanilla bean and blend it right in. This adds a lot more vanilla flavor with a lot less vanilla bean. Win.

Homemade Vegan Eggnog | edibleperspective.com

There are a few options for this drink, all depending on what you want.

1. creamy + smooth – Using less water to blend the mixture and straining with a nut milk bag will create a perfectly smooth and thicker nog. This will also result in a richer and sweeter flavor since you’re using less water. This version is in between the thickness of half & half and heavy cream.
2. thinner + smooth – Using more water and straining with a nut milk bag will create the consistency of a slightly thickened almond milk. The flavors will still come through enough, it just won’t be quite as thick. You’ll get more servings with this option.
3. super thick – You can achieve this two ways. You can leave the mixture unstrained (with heavy pulp), or you can strain the mixture and then add back in the exact amount of pulp you choose to thicken.

My favorite was option 1 or 2. Option 1 was definitely a bit richer, but you still got all the flavor with option 2. It really just depends how thick you want it to be.

Homemade Vegan Eggnog | edibleperspective.com

Oh, and don’t forget the booze. Sorry, not a rum fan.

Homemade Vegan Eggnog | edibleperspective.com

Print Recipe!

Homemade Vegan Eggnog

gluten-free, vegan // yields 3-6, 3/4 cup servings

• 1 cup shredded unsweetened coconut
• 1 cup raw almonds, soaked in water for 6-12 hours
• 2 – 3 1/2 cups water
• 8-10 medjool dates, pitted + soaked in warm water for 1 hour
• 1/2 – 2/3 whole vanilla bean, appx. 5-inches
• 1/2 – 1 teaspoon nutmeg
• rum or bourbon/whiskey

Preheat your oven to 325° F. Spread coconut on a rimmed baking sheet. Bake, stirring every 3 minutes until evenly golden brown. Keep a close eye so it does not burn. Let cool.

Rinse soaked almonds. Place coconut, almonds, 2 cups of water, soaked dates, and the vanilla bean into your blender. Turn on low, working to high and let blend for 1-2 minutes until fully smooth. Add more water if desired.

Note: The mixture will seem extremely thick with only 2 cups of water, but when the pulp is strained through a nut milk bag it will be the consistency of cream. Add another cup of water for a slightly thinner strained consistency.

Place a nut milk bag over a large bowl and pour the mixture into the bag, scraping all sides of the blender. Squeeze as much liquid through the bag as possible. Whisk in desired amount of nutmeg and serve over ice with a splash of your booze of choice (optional). Or, refrigerate (sans booze) in a sealed container for up to 3 days.

If a thicker consistency is desired, whisk in a few tablespoons of pulp.

Notes: This may take 1 trial before you figure out the exact consistency and sweetness you prefer. I liked using 3 cups, 9 dates.

I recommend using a nut milk bag for perfectly smooth nog (or nut milk) with no pulp. If you don’t mind a little pulp, cheesecloth or a fine mesh strainer will do the trick.

Using 2 cups of water will yield approximately 1 1/2 cups nog.

Using 3 cups of water will yield approximately 2 1/4 – 2 1/2 cups nog.

Homemade Vegan Eggnog | edibleperspective.com

Not sure what to do with your leftover almond/coconut pulp? Then check out my almond pulp crackers and bread recipes. They’ll turn out even more delicious with this vanilla, date sweetened pulp!

Ashley