Ingredients

The following ingredients have 4 Servings
  • 250 ml ruby grapefruit juice (you can juice approx 1 1/2 ruby grapefruits to get the same amount of juice)
  • 50 g caster or superfine sugar
  • 120 ml water
  • 1 red chilli (sliced in half (use a chilli with a bit of heat!))
  • Juice of one lime
  • 1 slice ruby grapefruit (cut into quarters)
  • 1 tbsp light brown sugar
  • 250ml Fiery ginger beer (I used Old Jamaica)
  • 9 slices lime
  • 1 cup crushed ice
  • 3 Thai chillies for decoration

Instruction

  • Add the grapefruit juice, sugar, water and sliced chilli to a small saucepan. Place on a high heat, bring to the boil, stir and simmer for 10 minutes. Turn off the heat and leave to cool before removing and discarding the chilli.
  • Add the lime juice to the chilli-grapefruit mixture.
  • Take the grapefruit slices and dust with the brown sugar. Use a cooks blowtorch to carefully caramelize and slightly char the sugar and grapefruit on both sides (or you could place under a very hot grill or place on a griddle to caramelize).
  • Fill three glasses with the crushed ice. Add 3 slices of lime to each glass. Divide the chilli-grapefruit liquid between the three glasses and top with ginger beer. 
  • Make a small slit in the grapefruit wedges and place on the side of the glasses for decoration. Top each glass with a Thai chilli and serve.