Something truly magical happens when you caramelize pink grapefruit.

I'm planning a rather extravagant brunch for Easter Sunday. We're talking the works: Buttermilk Belgian waffles, layered with lavender mascarpone cream, and candied maple bacon. Sounds insane, right?!? Sweet, savory, rich, basically the ultimate indulgence. I'm guessing we'll all be stuffing our faces till we resemble round Easter eggs. 

To balance the richness of this brunch menu, I decided on a refreshingly light, citrus cocktail. With my leftover lavender, from the mascarpone cream, I created a lavender and caramelized pink grapefruit Greyhound...with a twist (no pun intended). To elevate the flavor of the pink grapefruit, I sliced them thinly, sprinkled them with sugar, and stuck them under the broiler till they caramelized. Basically, I made pink grapefruit candy. I know, I'm super awesome. 

This cocktail tastes amazing on a warm spring or summer day. I couldn't find fresh lavender in Jackson Hole, but if you can, add a fresh sprig to garnish your glass. So pretty, so refreshing, such a unique tangy, sweet flavor. And if you have leftover caramelized grapefruit, it tastes incredible on it's own. 

Lavender and Caramelized Pink Grapefruit Greyhounds

* Makes 1 cocktail

• 1.5 oz vodka (I use Tito's)
• 4 oz pink grapefruit juice
• 1-2 slices caramelized pink grapefruit
• dash of dried or fresh lavender, chopped

1. To caramelize grapefruit slices, preheat your broiler on high. Thinly slice a pink grapefruit and place pieces on a baking sheet in a single layer. Sprinkle with a thin coating of sugar and a dash of chopped lavender. Place the grapefruit slices under the broiler till the sugar begins to bubble and the edges char. Remove from the oven and allow to cool.
2. Fill a glass with ice. Add the vodka and pink grapefruit juice. Stir to blend. Top with caramelized slices of pink grapefruit, and a sprinkle of lavender. Garnish with a fresh lavender sprig, if you can find some.

Enjoy!