Pisco-Grapefruit Brunch Pitcher Recipe

• Zest from one medium grapefruit (see note)
• 1 cup freshly squeezed grapefruit juice from 2 to 3 grapefruits (see note)
• 1 cup granulated sugar
• 3 sprigs fresh thyme
• 1/2 teaspoon kosher salt
• 3 ounces freshly squeezed lime juice from 3 limes
• 9 ounces pisco, such as Encanto
• 4 1/2 ounces Grapefruit Syrup
• 6 sprigs fresh thyme for garnish

1. Combine grapefruit zest, juice, and sugar in a medium saucepan over medium-high heat. Bring to a boil, remove from heat, cover and let stand for 1 hour. Strain into an air-tight container. Refrigerate until ready to use or up to 1 week.
2. In the bottom of a mixing glass, muddle together thyme and salt. Add lime juice and stir. Fine-strain into a 24-ounce carafe or swing-top bottle and then pour in grapefruit syrup and pisco. Cap and gently shake to combine. Refrigerate until chilled, at least 1 hour.
3. For each cocktail, add one large ice cube to a double rocks glass. Pour in 2 3/4 ounces of the bottled cocktail. Gently stir and garnish with a sprig of thyme.

freshly squeezed grapefruit juice, sugar, thyme, kosher salt, freshly squeezed lime juice, pisco, syrup, thyme

Taken from www.seriouseats.com/recipes/2015/03/pisco-grapefruit-brunch-drink-cocktail-recipe.html (may not work)