Add grapefruit shrub and rosemary sprig to a mixing glass and gently muddle. Top with ice and add Belle Isle Ruby Red Grapefruit. Stir, then strain into a glass over fresh ice. Top with tonic water, and garnish additionally with a grapefruit wedge or peel.
Gently crush mint in the bottom of glass. Add shrub and spirits. Top with seltzer and ice. Squeeze in the juice of a lime wedge. Stir. Serve with a lime as garnish. If the flavor is too sour for you, add a bit of sugar to taste.
3 14.5 ounce cans of chick peas, drained (reserving some if desired)
1 large clove of garlic, pressed
1 jalapeno, stemmed with seeds removed if desired
Juice of 1 lemon
1/2 – 3/4 cup of olive oil
splash of grapefruit MOTHER shrub (1/2 to 3/4 ounce*)
Combine all ingredients in the bowl of a food processor and process until smooth. Add more olive oil (or reserved liquid) if too thick. Add more garlic, jalapeno, and shrub to taste. Serve at room temperature.
* 1/2 ounce = 1 Tablespoon