My lover and friend Paul Wakefield tends bar at San Francisco’s Orbit Room. The bar and cafe have been around for over 20 years. The place is a great mix of old and new. Paul stopped by my place tonight to make us one of my favorite winter cocktails before heading off to work. I’m a huge citrus fan of Meyer lemons, Key limes, Valencia oranges and especially grapefruit. They are a bit of sunshine at the market right now. My grandmother had a grapefruit tree that was so tall its top branches rested on the roof of her small home in the East Bay. I was always more than happy to pick them for her. My family sold that little house years ago. And, I recently drove by out of curiosity and my great fondness of the property that gave me so much fruit throughout my childhood. The front yard was horribly disregarded. And that great grapefruit tree that stood so tall had been chopped down to a mere stump. I’ll never drive by there again. But I will never forget the taste of those big juicy grapefruits.
6 ounces freshly squeezed grapefruit juice, about 3 large grapefruits
2 ounces vodka
Salt for the rim of the glass