Grapefruit Brûlée Mocktail with Thyme

There is nothing quite like the crackle of a spoon breaking through a layer of nearly-burnt sugar. Often the sensation presents itself after being served crème brûlée, where the caramelized top classically hides vanilla custard, but it also can be enjoyed when diving through the surface of a brûléed grapefruit. In the latter case, your treat is a spoonful of tangy, sweet citrus with a crisp, toasty coating.

This mocktail recipe captures the flavor of grapefruit brûlée in a refreshing way for those times when you’d prefer a glass to a spoon. Sometimes it’s impractical to serve grapefruit halves with the rest of your meal, or maybe it’s too scorchingly hot to even think about using a broiler or blowtorch. Prepare the brown sugar simple syrup in advance, and the next time you pick up ruby red grapefruit at the market, mix this drink. The brown sugar creates a deeper flavor, making fresh grapefruit juice just the right kind of sweet without overpowering its tang. Throw a little thyme into the mix for an herbal hint, and use it as a garnish for its warm, spicy scent.

Ingredients

1 ounce thyme-infused brown sugar simple syrup (recipe below)
2 ounces fresh ruby red grapefruit juice
2 ounces seltzer
Thyme and grapefruit slices for garnish

Thyme-Infused Brown Sugar Simple Syrup

½ cup brown sugar
½ cup water
⅛ cup thyme sprigs

Begin by preparing the simple syrup for the mocktails. Combine the brown sugar and water in a small saucepan and stir over moderate heat until the sugar has dissolved completely. Remove from the heat.

Use a measuring cup to separate about ⅛ cup from a fresh bunch of thyme. Bend the sprigs as necessary while you measure, and then add them to the hot syrup. Allow them to infuse the syrup for an hour, during which time it will cool to room temperature. Remove the sprigs from the syrup or pour through a mesh sieve.

For each drink, combine the simple syrup, fresh grapefruit juice, and seltzer. Stir until combined.  Garnish with a half moon of grapefruit and a sprig of thyme.