A refreshing take on your brunch mimosa or grapefruit juice, the Grapefruit Cooler is made at the Seattle restaurant, Sazerac.
Serve in a champagne flute with a grapefruit twist.
Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.
Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.
More Stories by Marcy Franklin
Drink Editor for The Daily Meal. Originally from Colorado, now living in New York City.
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