This refreshing citrus cocktail was created while we were on vacation with friends on Oak Island in Lake of the Woods. This remote island is accessed by boat from a small town in northern Minnesota. Before we crossed the lake to our friends’ cabin, we gathered supplies at the neighborhood grocery store, grabbing an assortment of citrus fruits to use with a small citrus juicer. We hoped we could make fresh juice to create fun cocktails to enjoy before dinner.
The end result was a big hit and we named it The Oak Island Press. It has since become a regular in my cocktail repertoire. In this recipe, I list specific amounts and types of citrus fruits to get you started, but feel free to use any varieties and amounts you wish. I have used pomelos, blood oranges, and clementines in the past. Get creative! This drink can also be served as a delicious mocktail without any spirits. Enjoy!
4 ruby red grapefruit
2 cups honey
1 cup water
vodka or tequila, optional
- Combine honey and water in a saucepan over medium heat.
- Bring to a simmer then remove from heat and let cool.
- Using a citrus juicer, juice all of the fruit and combine in a pitcher.
- For each cocktail, fill a glass with ice.
- Add 3 ounces of the fresh juice, 1 ounce of the honey syrup, 2 ounces of club soda, and 2 ounces of vodka or tequila.
- Stir well and serve.
- Repeat as necessary.
- You can also make a batch by multiplying the amounts by the number of cocktails you want to make and mix them in one pitcher.
- Extra juice can be stored in the refrigerator for 2-3 days.
- Extra honey syrup can be stored in a glass jar in the refrigerator for up to 2 weeks.
- Prep Time: 15 min