Oaxacan Honeymoon Recipe - Nonantum Resort

I know many of your think of your grandmother when you think of rhubarb. So many of us have the memory of dipping a long stalk of red rhubarb in a cup of sugar. Pretty much the OG Fun Dip.

Grapefruit brings back that nostalgia for me too. I remember eating grapefruit with my grandmother. Carefully cutting along the lines of the fruit and then dumping spoonfulls and spoonfulls of sugar on top. I mean… so much sugar that it was gritty when you ate it.

Now as a “grown up,” when the seasons change from bourbon to tequila (those are seasons, right?!), my go-to at-home cocktail is a Paloma. So I was thrilled when I saw this recipe using our wine from the talented and kind Meagan Kaarto from The Nonantum Resort. Our flagship wine victoria has some fresh grapefruit notes and is an excellent ingredient in this lovely cocktail. Enjoy!

You will need:

1 1/2 oz Del Maguey Vida Mezcal (we picked ours up at Bow Street Beverage)

2 oz eighteen twenty victoria

1 oz Grapefruit Juice

½ oz Strawberry Shrub

Club Soda

Instructions:

Add all ingredients to glass except club soda. Add Ice. Shake well. We strained ours over king sized ice cubes. We got a silicone king size ice cube tray from LeRoux Kitchen. It has been great for summer cocktails to avoid watered down drinks.

Top with Club Soda. Garnish with slice of grapefruit, candied grapefruit on a cocktail pick, or dehydrated grapefruit inside the glass.

Enjoy!