Citrus Grape Smash Cocktail Recipes

Steps:

• Wash and dry the lemon, lime, orange and grapefruit. Cut the fruit in half and cut each half into thin slices. Divide the fruit slices among 6 mason jars, then add 2 ounces of vodka and 1 teaspoon of sugar to each. Screw the lids of the jars on tightly, then shake each jar.
• When ready to serve, top each with 6 ounces of citrus soda.

Steps:

• Mix the salt, sugar, dill, lemon zest and grapefruit zest together in a bowl. Line a platter or small baking pan with plastic wrap and spread about a third of the salt mixture on top of the plastic in the general size and shape of the salmon. Lay the salmon on top and make 5 to 6 shallow slits into the flesh using the tip of a paring knife, then rub the orange liqueur on top. Sprinkle evenly with the remaining salt mixture and wrap the plastic over the fish to cover it completely. Place the wrapped salmon inside a ziptop bag, remove as much of the air as possible and seal the bag. Put a plate on top of the wrapped fish and weigh it down with a small can or something similar. Refrigerate for 24 hours (the fish will release some liquid as it sits).
• After 24 hours, scrape the salt mixture off the top of the fish and wipe the surface with a damp paper towel. Serve immediately or wrap in plastic and keep refrigerated up to 5 days.
• When ready to serve, use a very sharp knife to make thin slices on a bias. Serve with the Lemon Creme Fraiche, toast points, red onions and lemon wedges.
• Combine the creme fraiche, lemon zest and juice and chives in a small bowl; season with salt.

Steps:

• Put the lemon wheels, orange wheels and stemmed maraschinos in a small pitcher and muddle with the back of a spoon. Add the lemonade and vodka, if using, and stir well.
• Fill 4 rocks glasses with crushed ice and then fill by two-thirds with the cocktail. Top off the glasses with ginger beer and garnish each with a maraschino.

Steps:

• Combine the orange liqueur, white rum, lemon juice and simple syrup in a cocktail shaker filled with ice. Shake for 30 seconds. Strain into a rocks glass or large coupe.
• Float the lemon shell in the glass and fill with the 151-proof rum. Using a long match or lighter, very carefully ignite the rum. To extinguish the flame, use a spoon or stirrer to press the lemon into the cocktail.

Steps:

• In a saucepan, heat water and sugar until sugar is dissolved. Cool. Pour into a large pitcher or punch bowl; stir in the juices. Serve in chilled glasses.