Last night we attended an oyster-shucking and good Southern folk gathering at our friends Lauren and Jason’s house. The excellent food & company paired with watching the moon rise above the palms in their beautiful yard was beyond lovely.

To compliment the potluck, our friend Sam was the mixologist for Palmoas, a cocktail made from fresh grapefruit juice that Gary, Sam, & I juiced this past week from our neighbor’s tree. The image below shows only a fraction of the grapefruit that we picked and squeezed; we estimated we juiced around 350. Not joking. After buying out all the stores of their tupperware, and freezing as many quarts as would fit in our large freezer, and giving some away to all the neighbors and friends who would take some, it seems really crazy that we went to all this trouble. But we now are set with grapefruit juice for the year! Let the recipes commence!


Ingredients (makes one drink):

1 1/2 oz tequila
1/2 oz simple syrup (or agave syrup)
2-3 oz grapefruit juice (or juice of half a grapefruit)
1 oz (or so) seltzer


Combine, shake, serve, enjoy!



Leave a Comment

All rights reserved © Pitchforks & Butter Knives · Theme by Blogmilk + Coded by Brandi Bernoskie


Get every new post on this blog delivered to your Inbox.

Join other followers: