This grapefruit-forward riff on a classic Moscow Mule from Esteban Castillo, the cookbook author and photographer behind Chicano Eats, is exactly what you might want to sip on a warm spring day or hot summer evening. This refresher takes minutes—seconds even—to stir up, and calls on a few bar-cart staples: Fever-Tree Sparkling Pink Grapefruit (for citrusy effervescence) and Ginger Beer (it’s full-bodied, with just the right spice), vodka, and fresh lime juice. Seriously, that’s it. In fact, the hardest part of pulling this cocktail together is popping the cap off the mixers.
This recipe is shared in partnership with Fever-Tree. —The Editors