1 pink grapefruit, halved

Sugar, for sprinkling

1 1/2 cups (375 ml) ice cubes

3 oz (90 ml) bison grass vodka

1 oz (30 ml) store-bought grapefruit syrup (see note)

On a work surface, cut 1 round slice of grapefruit from one of the grapefruit halves. Juice the remaining grapefruit to obtain ¼ cup (60 ml) of juice.

Cut the grapefruit slice into 4 pieces and place on a baking sheet. Sprinkle with sugar. Quickly caramelize using a culinary torch or under the broiler. Let cool.

In a blender, finely crush the ice with the grapefruit juice and the remaining ingredients until frothy. Pour into two martini or margarita glasses. Garnish with the caramelized grapefruit pieces.

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