Recipe and Photography by Meredith Steele
The Rio Grande Valley is home to one of the world’s tastiest fruits— the Texas red grapefruit. Sweet jewels like the Rio Star disappear in May so enjoy them while you can. Texas grapefruit juice is making quite an appearance on cocktail menus lately. Serve this festive punch in a pitcher or bowl garnished with organic flowers and fruit for a gorgeous presentation.
Serves 8 to 10
4 cups fresh grapefruit juice
2 ½ cups Herman Marshall Texas Rye Whiskey
⅔ cup sweet vermouth
1 cup club soda
Garnish: strawberries, grapefruit wheels, organic edible flowers Pour grapefruit juice, whiskey, vermouth and club soda in punch bowl or pitcher. Stir to combine. Serve in lowball glasses full of ice. Garnish with a grapefruit wheel, strawberries or edible flowers.
Note: Use only organically grown edible flowers such as pansies, violets, violas, nasturtiums, marigold petals or herb blooms.