Another Savannah classic, from a hot low country summer when we all had colds and needed something refreshing AND citrusy. And booze-y, of course.
From August 23, 2012 from my Pinterest board, but originally posted on Martha Stewart Weddings.
8 tablespoons mint simple syrup
1 ruby red grapefruit
3/4 cup white rum
1 cup seltzer
Remove zest from grapefruit with a vegetable peeler in long, wide strip. Place in a large glass and add rum. Cover; let steep for 30 minutes. Strain through a fine-mesh sleeve into a glass measuring cup and discard zest.
Cut remaining pith from grapefruit. Cut between membranes to release segments. Place 2 to 3 segments in each of 4 glasses. Top with ice. Add 3 tablespoons infused rum, 2 tablespoons mint syrup, and 1/4 cup seltzer to each glass; stir. Garnish with mint sprigs.
Delicious, refreshing, and loaded with vitamin C. Cheers!