The Friday Tipple: Bikini Shot

Bikini Shot

Bathing suit season is on the horizon, Boozers. Buxom babes are overtaking magazine covers, glowing with cocoa butter on far-flung tropical beaches. Whether you hope to be a buxom babe or merely to attract a buxom babe, the approach of Spring Break prompts us to ponder the winter flab so cleverly hidden by chunky sweaters. It’s time to detox.

While we could consider exercising a little more — or at all — we prefer to go the route of a desperate last-minute liquid diet in order to shed those unwanted pounds. Protein shakes, spinach smoothies, and lemon juice spiked with cayenne are all on the menu, but as happy hour approaches, we feel the need for a little special cocktail to reward ourselves for all that self-denial.

Our detox drink of choice is our Bikini Shot — combining the health benefits of kiwi fruit, laden with vitamin C and E and colon-cleansing dietary fiber, with a vodka-laced grapefruit granita. It starts off tart and cold and ends up sweet and smooth, not unlike easing yourself into a pool. The Bikini Shot may not actually make that saggy old Speedo fit any better, but it sure will make you feel like a million bucks. Go ahead — hit the beach. Hang ten!

Bikini Shot

granita is similar in texture to a shaved ice, made with fresh fruit juice, sugar, and, in this case, alcohol. We used Square One Cucumber Vodka for this recipe, as the cucumber essence adds a fresh note to the grapefruit, but it would work beautifully with gin. We’ve also had success with a blackberry granita made with Catoctin Creek’s Mosby’s Spirit, which has a certain grappa-like quality that makes us feel like we are vacationing on the Amalfi coast.

One whole grapefruit, juiced and retaining some of the pulp

3 ounces vodka or gin

2 ripe kiwi fruits, peeled and cut into chunks

1 orange, juiced

1 teaspoon light agave nectar

To make the granita: combine the grapefruit juice, pulp, and vodka or gin and pour into a shallow freezer-safe dish (like a pie pan). Place uncovered in the freezer for an hour, then scrape with a spoon to loosen the ice crystals. Return to the freezer for another hour. It can be scraped into a freezer-safe container at this point and kept in the freezer until ready to use.

To make the kiwi fruit juice: Put kiwi, orange juice, and agave nectar in a blender and blend until smooth. Strain through a sieve to remove seeds (optional). Chill for 30 minutes.

Pour two ounces kiwi juice into a shot glass or aperitif glass; top with a spoonful of grapefruit granita. Enjoy.

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One CommentLeave a comment

  1. Any drink that has grapefruit in it is an immediate fave. Looking forward to trying this one this weekend.


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