Passport for Your Palate: Kangaroo Island Honey

July 5, 2026 Lisa Rossmeissl Australia, Culinary, Recipe No comments

One of my favorite travel souvenirs isn’t something that sits on a shelf.

It’s something I can enjoy in my kitchen.

After returning home from Australia this spring, one of the treasures that found its way into my suitcase was a jar of raw organic honey from Kangaroo Island. A few weeks later, as I prepared a watermelon, blueberry, and feta salad for our Fourth of July celebration, I reached for that little jar instead of the honey already sitting in my pantry.

With one drizzle, I was transported back to South Australia.

That’s the beauty of traveling through food.

Why Is Kangaroo Island Honey So Special?

Kangaroo Island isn’t just famous for its incredible wildlife and dramatic coastal scenery. It’s also home to one of the purest honey industries in the world.

The island’s Ligurian honey bees are among the last remaining pure populations of their kind. Originally brought from Italy in the late 1800s, the bees have remained isolated on Kangaroo Island thanks to strict biosecurity measures that protect them from pests and diseases found elsewhere. The result is a beautifully pure honey that has become one of the island’s signature products and a source of great pride for local producers.

Whether enjoyed by the spoonful, drizzled over fruit, paired with cheese, or stirred into tea, Kangaroo Island honey offers a taste that is every bit as authentic as the island itself.

A Destination for Food Lovers

While many travelers visit Kangaroo Island hoping to spot kangaroos, koalas, sea lions, echidnas, and remarkable birdlife, food lovers quickly discover another side of the island.

Kangaroo Island is home to artisan honey, fresh seafood, handcrafted cheeses, eucalyptus products, spirits, wines, and so much more. The island’s producers are passionate about their craft, and that passion shines through in every bite and sip.

One of my favorite ways to experience a destination is by meeting the people behind the products. That’s why I love recommending food-focused experiences like the Exceptional Kangaroo Island tours, where visitors can sample local specialties while learning the stories behind the island’s farms, apiaries, wineries, and artisans.

It’s one more reason Kangaroo Island continues to rank among my Top 10 Things to See and Do in Australia.

Bringing Australia Home

This Fourth of July, I wanted to make something light, colorful, and refreshing for our family gathering, so I prepared a watermelon, blueberry, and feta salad.

The dressing couldn’t have been simpler:

Extra virgin olive oil
Kangaroo Island raw organic honey
Fresh lime juice
A pinch of salt and pepper

I tossed it with juicy watermelon, sweet blueberries, creamy feta, and plenty of fresh mint and basil. The herbs added a bright, summery flavor that paired beautifully with the honey, creating the perfect balance of sweet and savory. Its festive red, white, and blue colors added the perfect spark to our Fourth of July table, while the Kangaroo Island honey reminded me that travel memories can be enjoyed long after the journey ends.

And yes, I may have licked the spoon clean after making the dressing. The honey was just that good.

The best part, though, was getting to share a little taste of Australia with new friends. It’s amazing how one simple ingredient can spark conversations, share stories from your travels, and introduce others to a destination they may never have considered visiting.

But for me, the best ingredient wasn’t listed on the recipe.

It was the memory.

Every drizzle of that honey reminded me of Kangaroo Island—the pristine landscapes, incredible wildlife, and passionate local producers who take such pride in sharing the island’s unique flavors. That’s the magic of bringing a little piece of your travels home.

Travel Through Your Taste Buds

One of the reasons I love bringing home local food products is that the journey doesn’t end when the suitcase is unpacked.

Whether it’s honey from Kangaroo Island, olive oil from Italy, maple syrup from Canada, chocolate from Belgium, or spices from Morocco, every ingredient becomes an invitation to relive a destination.

Sometimes the best souvenir isn’t something you display.

Sometimes it’s something you share around the table.

Lisa’s Passport Tip

Whenever I travel, I leave a little extra room in my suitcase for local food products. Honey, spices, tea, jams, olive oil, chocolate, and locally made treats are some of my favorite souvenirs because every time I use them, I get to relive the destination all over again—and occasionally introduce family and friends to a little taste of the world.

Originally published July 2026 as part of the Passport for Your Palate series.

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Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.

She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds. Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind. She and her planners believe in getting to know the traveler to ensure they have a vacation to remember. With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.

Passport for Your Palate-The Frozen Gaucho

June 16, 2024 Lisa Rossmeissl Culinary, For Fun, Recipe, South America No comments

While one of the major perks of my job is getting to travel this wonderful world, I only sometimes have the time to get away to the destination. Still, I am fortunate to be invited to many tourism events that expose me to the destination and its culture. I recently had the opportunity to attend an event hosted by The Uruguay Tourism Board. Uruguay Unveiled was held in Brooklyn, New York, at the restuarant Tabare Bushwick. Tabare is an indigenous name that means “someone who lives far from town.” The restuarant, I hear from the locals I met, is a hot spot for entertainment. We enjoyed a full fare of their traditional Uruguayan cuisine throughout the presentation.

One of the items we were greeted with was the Frozen Gaucho.

Frozen Gaucho is a cocktail that stands out in Uruguay’s diverse drink landscape, blending local ingredients and flavors. While it may not be as widely recognized as some traditional Uruguayan drinks like Medio y Medio (a mix of dry white wine and sweet sparkling wine) or Clerico (a fruit and wine punch), the Frozen Gaucho has gained attention for its refreshing qualities, making it a favorite during the hot summer months. It was the perfect choice given the heat of that evening and the crowd for the event.

The recipe for a Frozen Gaucho typically includes ingredients like pineapple juice, coconut cream, and lime juice, similar to those used in other tropical cocktails. The drink can be compared to variations of the piña colada or other frozen cocktails that mix fruit juices with spirits and ice, creating a smooth, icy beverage perfect for cooling down.

If you’re looking to try this cocktail at home, according to their menu, this drink was a combination of:

Yerba Mate Vodka (Yerba Mate is an herb usually drunk like hot tea, but is making a rise in appearance in cocktails)
Limon
Agave
Ice

These ingredients were blended until smooth and served in a chilled glass. Ours was served in a flute style and garnished with a cinnamon stick. You could also add a garnish, like a lime wheel or pineapple slice, to give it a festive touch.

Overall, the Frozen Gaucho embodies the spirit of Uruguay’s vibrant cocktail culture, offering a delightful and cooling experience with each sip. And the event and ambiance of Tabare left me wanting to return and plan an escape to this beautiful country.

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Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.

Passport for Your Palate-Tim Tam Slam

January 7, 2024 Lisa Rossmeissl Australia, Culinary, Recipe No comments

Let’s begin with what a Tim Tam is. It is Australia’s most delectable little chocolate-covered biscuit and legendary snack. It would be purely sacrilegious to visit Australia and not eat one of these treats. The biscuit has been around since 1964 and has been an Australian diet staple ever since. It has the original cookie, but Aronott’s, the creator, also has other options, including gluten-free, double chocolate, caramel, dark mint, and more! And the excellent news for you is that you can purchase them in the United States at various grocery stores.

Now, here is the fun part: enjoying a Tim Tam Slam. A Tim Tam Slam is where your cookie becomes a straw for your hot cocoa or coffee. How does this cookie become a straw? My children and I were fortunate to have my dear Aussie mate, Melissa, demonstrate and teach us the art of a Tim Tam Slam one New Year’s Eve several years ago. And, this holiday, after receiving a box of Australian chocolate treats, my daughter Greta and I had to give it another go.

Tim Tam Slam

What you Need:

Tim Tams-purchase at your local store or online.
Beverage-select and make your beverage Hot Chocolate, Coffee, Tea, or Port. It can be any drink that is not too thick that you enjoy.
Napkins

How to Slam:

Tim Tam Slam

Remove one biscuit from the wrapper.
Hold the biscuit on a diagonal.
Take a smallish bite off one corner of the biscuit.
Take another small bite diagonally off the other end of the biscuit. (be careful that neither of these bites is too large, as tempting as it might be)
The final piece is one seamless move. Have your drink close. You are going to use your altered Tim Tam as a straw. Put your mouth on one bitten end and place the other into your drink. Suck the liquid up through the cookie, then once the liquid comes through, pop the entire cookie into your mouth for an incredible chocolate flavor bomb.
Use a napkin to dab up any chocolate fingerprints.
Repeat.

For the most fun, add friends!

Tim Tam Slam

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Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.

Passport for Your Palate-Roasted Pumpkin Seeds

November 5, 2023 Lisa Rossmeissl Culinary, Recipe No comments

Fall is truly one of my favorite seasons. The colors, crisp air, earthy smells, and comfort food. This is the time of year when winter squashes are ready for harvest. Your pumpkin, acorn, butternut, hubbard, and so on. Winter squashes are so versatile, making great additions to soups, stews, casseroles, and as a simple side dish. However, one of my favorite parts of these squashes is the seeds.

It is a tradition in our house during pumpkin carving to roast the seeds. Even with my kids, who are now young adults, we love to get a pumpkin for the seeds. Roasted pumpkin seeds are easy to do and make a delicious, nutritious snack. This method can be followed with any of the winter squashes.

Here are the simple steps to roasted pumpkin seeds:

Ingredients:

Pumpkin seeds (seeds from a pumpkin)
Olive oil or melted butter
Salt (optional)
Seasonings of your choice (e.g., garlic powder, paprika, cayenne pepper, cinnamon, etc.)

Instructions:

Remove the Seeds:

- Start by removing the seeds from a pumpkin. You can do this by cutting the pumpkin open, scooping out the seeds and any stringy bits, and placing them in a bowl. Rinse the seeds in a colander under cold water to remove any remaining pulp, and pat them dry with a paper towel.

Preheat Your Oven:

- Preheat your oven to 300°F (150°C).

Season the Seeds:

- In a bowl, toss the cleaned and dried pumpkin seeds with a little bit of oil, about a teaspoon for a cup of pumpkin seeds. This will help the seasonings stick and make the seeds crispy.
- Experiment with your choice of seasonings. Common choices include salt, garlic powder, paprika, cayenne pepper, cinnamon, or any other spices you prefer. You can buy a pre-made season salt as well. (The seeds pictured have salt, black pepper, paprika, and garlic powder. The ratio of spices will depend on your taste, but I used about 1/2 teaspoon of paprika, garlic powder, salt, and a 1/4 teaspoon of pepper.)

Spread on a Baking Sheet:

- Spread the seasoned pumpkin seeds in a single layer on a baking sheet. Make sure they are evenly distributed and not crowded to ensure they roast evenly.

Roast in the Oven:

- Place the baking sheet in the preheated oven and roast the pumpkin seeds for about 15 minutes. You should check on them every 5 minutes and give them a little stir. You will know they are done when you smell them and see they have become golden brown. Be careful not to overcook them.

Let Them Cool and Enjoy:

- Once the pumpkin seeds are done, remove them from the oven and cool them on the baking sheet. They will become even crispier as they cool down. Once cooled, you can enjoy or store them in an airtight container for about two weeks. Though they are likely to last only a short time.

I love eating roasted pumpkin seeds as a snack or sprinkling a handful on a salad. They are a tasty treat and nutritious treat. Do you roast your pumpkin or squash seeds? What are your favorite seasonings? We would love for you to share.

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Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.

Passport for Your Palate-“Garbage” Fried Rice

December 26, 2021 Lisa Rossmeissl Asia, Culinary, Recipe No comments

Fried rice has to be one of my favorite go-to recipes. It is perfect to use leftovers, especially after large holiday meals. I always whip up a batch around then, but it works so well anytime you have foods to use up from your refrigerator, thus the name “Garbage” Fried Rice.

While my standard fried rice always has bacon, egg, green onion, and typically peas and carrots, you will find almost any protein or combination of vegetables in it at any given sitting. I do a lot of meal planning, so I throw this recipe in near the end of the week to use up any remaining items in the fridge.

“Garbage” Fried Rice

Ingredients:

2 cups rice
4 cups water
4 slices bacon, chopped
3 eggs
vegetable oil, if needed
1/4 teaspoon pepper
2 teaspoons minced fresh ginger. You can substitute powdered ginger. Only use about a 1/4 tsp if using powdered.
8 green onion or about 1/2 regular onion
Veggies, chopped into small bite-size pieces. The photo has carrots, celery, cauliflower, and peppers.
8-16 ounces protein, again whatever your leftover meat is. In the image, I used chicken.
1/4 cup soy sauce. I eyeball this based on the color the rice turns.

Instructions:

Cook rice in the steamer. Typically the rice will be one cup dry to two cups of water placed in the steamer.
Cook the bacon in a wok or large skillet. Stirring often and until crisp. Remove bacon and reserve drippings from wok.
Whisk the eggs and pepper in a small pyrex measuring cup.
Add a bit of the reserved drippings to the wok. Pour 1/3 of the egg mixture into the wok. Tilt pan, so it covers the bottom. Do this over medium-high heat until the egg is set. Remove egg “pancake” to cutting board. Repeat process twice more. If you don’t have enough reserved bacon fat to add about 1/2 tablespoon for each egg, substitute vegetable oil. Chop up the cooked eggs on the cutting board and reserve for later.
Heat another 2 tablespoons of bacon grease or vegetable oil over medium-high heat. Add the ginger and stir-fry for 1 minute. Add rice, cook, and stir for 5 minutes. Stir in your veggies, protein, eggs, bacon, onion. I add one at a time, adding the one that needs the most cooking or heating back up first. When all items are mixed in, finish with adding the soy sauce. Cook and stir until heated through.
Serve.

Makes roughly 8 servings.

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Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.

Passport for Your Palate-Heuvos Rancheros

September 12, 2021 Lisa Rossmeissl Culinary, Mexico, Recipe No comments

Bring the hearty taste of Heuvos Rancheros to your breakfast table.

On a recent visit to Austin, Texas, I ordered one of my go-to Mexican dishes at this great little diner, Joann’s Fine Foods, Heuvos Rancheros. Heuvos Rancheros or Ranch Eggs was a breakfast dish created for the work hands on the ranches in Mexico. After hitting the land early, the workers would be ready for another meal or a second breakfast by 11 am. It consists of eggs done any style, tomato salsa sauce, refried beans (you can serve this in paste consistency or leave the beans more whole), tortillas (flour or corn), and avocado or guacamole. It is a hearty dish making it perfect for a late breakfast or brunch on the weekends.

It is pretty simple to replicate at home. The key is the salsa or sauce you serve over the eggs and can sop up with your tortillas. It tastes best if created with fresh ingredients, but you can speed preparation using canned or prepared ingredients as substitutes. They come in handy, especially when items might not be in season. It is one of those dishes I like to try when visiting a new Mexican restaurant for comparison.

How to Make Heuvos Rancheros

Ingredients:

2 brown eggs or farm fresh

1 cup refried beans or canned beans

2-3 corn or flour tortillas, warmed

1/2 avocado sliced or 1/4 cup mashed into simple guacamole (optional)

Queso Fresco (optional)

Cilantro (optional)

For sauce:

1 medium jalapeno chile

2 large vine-ripened tomatoes

1 medium-sized white onion

3 large garlic cloves

1/2 teaspoon ground cumin

1/2 teaspoon oregano (Mexican oregano if you have it)

1/4 cup water

Pinch Pink Himalayan Sea Salt

1 teaspoon olive oil

To make the sauce/salsa:

You want to roast or blister your vegetables. You can do this over a flame on the grill or under a broiler. Char the chile and tomatoes until blistered all over. You can then let them cool in a brown paper bag. Peel, seed, devein and chop the tomatoes. The jalapeno can be chopped with seeds or remove seeds for less heat.

The garlic and onion can be pan-roasted and then minced and chopped, respectively. The roasting and blistering is the real kicker here. I do this with a lot of my salsa and even the ingredients I use in my guacamole.

In a bowl, mix your roasted ingredients with the remaining sauce ingredients. Warm it or serve at room temperature. Makes roughly 2 1/2 cups. Set aside.

Now that your tomato salsa is ready, you can prepare your eggs and other accompaniments. I like to have mine over easy.

To plate. You can either use the tortillas as a base or serve on the side for wiping up the fantastic combinations. Place the two eggs on the plate or top the tortillas. Pour salsa over the eggs leaving the middle yolk area visible. Place the beans and avocado on the plate alongside the eggs. Garnish with Queso Fresco and fresh cilantro. You can add sides such as hashbrowns, chorizo, or bacon to make it even heartier.

To quicken things up, I would use canned tomatoes with chile or add canned chopped jalapeno to the canned tomatoes. After roasting them, I would still use my chopped onion and garlic and add the tomatoes with chile right into the pan—warm through and season with the cumin, oregano, and salt.

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Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.

Passport for Your Palate-Avocado Toast

August 29, 2021 Lisa Rossmeissl Australia, Culinary, For Fun, Recipe, USA No comments

Where did Avocado Toast come from?

If you look up the history of avocado toast, you will see various claims from Sydney to New York and a few places in between, saying they were the first to bring this Instagram sensation to the table. There are even notes pointing to the origin in Mexico, where the growth of avocados is most known for and started as avocado on a tortilla. No matter where this creation began, which we can assume was more than a century ago; the delicacy has become a favorite worldwide. I often order it from the menu and certainly duplicate it at home. In fact, it is one of my youngest daughter’s daily routines to begin her day with avocado toast.

Avocado toast can is either with a mash or sliced bits of this smooth, creamy fruit. It may have eggs on top or stand on its own. It can be fancy with additional details of seeds, sprouts, truffles, and so much more. There doesn’t seem to be a wrong way to enjoy it.

At home, we like to make it with a mash and add the eggs. I know I will always have these basics on hand, and when I go out, I sample all the incredible chef creations. I recently had an avocado toast in Austin, Texas, that had sprouts and pepitas with goat cheese topped with eggs over easy. The toast pictured was eaten in Washington, D.C., and used quail eggs and truffles. I’ve eaten it in Europe and of course my beloved Australia. Today, I will share our simple, quick take that will have you seated and eating in minutes.

How to Make Avocado Toast

Ingredients:

1 small to medium ripe avocado

1-2 slices of bread. We use gluten-free due to my daughter’s dietary needs, but your favorite bread will do. I prefer thick multi-grain bread with seeds in it.

1-2 large brown organic eggs. If you have fresh from the farm eggs, that is even better.

Coarse ground black pepper

Pink Himalayan Sea Salt

Lemon Olive Oil. We use California Meyer Lemon Olive Oil.

Directions:

Bring a small pot of water to boil. Add the eggs and cook for 5 minutes. You can opt to poach or fry, but we like a quick, easy, soft boil. Run under cool water and set aside.
Cut the avocado in half. Remove the pit and scoop out one-half of the avocado into a small bowl. Mash the avocado with the back of the fork or an avocado masher—season with sea salt and pepper.
Toast your bread. While bread is toasting, gently peel your eggs.
Spread toast with your mash. Drizzle lightly with some of the lemon oil. Place egg on top of toast and cut the egg in half to expose the yolk. Hopefully, it is nice and runny.
Season with additional salt or pepper as desired. Or add some of your other favorite seasonings, such as hot red pepper flakes or seeds.

Enjoy! It serves 1 to 2 depending on how much you want to indulge.

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Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.

Passport for Your Palate-Lobster Roll

July 11, 2021 Lisa Rossmeissl Culinary, For Fun, Recipe, USA No comments

Seafood is in my blood. After spending near a third of my life in New England, I am no stranger to the delicacies of the sea. Lobsters and clams were something I grew up with. I learned how to play cards during clam boils, and it was a ritual to have lobster and steak every year for my dad’s birthday. As I grew older, visits back to New England almost always meant I would get boiled lobster as a treat.

Of course, there are various ways to eat lobster, but one of my favorites is to make a lobster roll when I am not just eating straight from the shell.

A recent visit to Quincy’s Original Lobster Rolls in Cape May and alerts from my Cousins Maine Lobster have this treat on my mind. While I typically order them versus make them, they are easy to make at home.

While lobster is harvested year-round in New England, it is typically a summer food. Making these sandwiches a perfect cool yummy treat paired with some pickles and chips.

How to Make Lobster Roll

You will need some quality lobster meat. You can cook your own lobster or buy fresh lobster already cooked from your local seafood store, or even used thawed frozen. I prefer to cook my own. The best meat is the meat in the claws though you can use other parts of the shellfish.
You will want good-quality rolls but can use hot dog buns in a pinch. Since my daughter has celiac, we have found a couple of brands of rolls that work well for her. You can always do a carb-free option and serve the meat in romaine lettuce boats.
You will want some butter, lemon, seasonings, and a bit of mayo to bind the meat for your roll. The mix of these is up to your personal taste. I prefer to go light on the mayo.

Ingredients:

3-4 oz of cooked lobster meat. (about 3 claws)

1 tsp Lemon juice

1 Tbsp Mayonnaise

1 Tbsp melted butter, plus additional butter for your bun.

1 tsp Chive or scallions

Pinch Himalayan Pink Sea Salt

Pinch Black Pepper

Roll ( use gluten-free rolls or romaine lettuce as other dietary options)

Cilantro or another favorite herb for garnish (optional)

Directions:

Rinse and pat your meat dry. Separate it into large chunks.
Mix the mayo, lemon juice, scallions, salt, and pepper in a medium bowl. Adjust amounts to taste.
Place the butter in a pan to melt and toss lobster meat in the butter. Warm for about 2 minutes. Remove the lobster meat with a slotted spoon and toss lightly into the bowl with the mayo mix.
Spread butter on the inside of your roll and lightly toast on a grill pan, grill, or wipe out the skillet from lobster.
Load your bun with the coated lobster meat.
Garnish with favorite herb

Serves 1

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Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.

Passport for Your Palate-Jalapeno Infused Vodka

June 20, 2021 Lisa Rossmeissl Culinary, For Fun, Recipe No comments

Recently, I was in Cape May and visited Nauti Distillery. We were fortunate to arrange a tasting with probably one of the best mixologists I have met, “Rita on the Rocks” The distillery makes rum, gin, and vodka. Vodka is definitely my preferred choice of poison!

After a complete flight sampling of shots, we moved onto their signature cocktails. I fell in love with the “Krabby Patty” made from their jalapeno-infused NS Vodka, lime, and orange-oleo Saccharum. And don’t forget to ask for the Old Bay Rim.

I, of course, bought a bottle of the NS Vodka to bring home, but unfortunately, they did not have the jalapeno-infused vodka yet bottled and ready for sale. Rita did share a simple way for me to make this wonderfully tasty infusion at home.

How to make Jalapeno Infused Vodka

-Grab your vodka. I highly recommend you visit and grab a bottle of Nauti. Some of the smoothest I’ve tried.
-Slice your jalapenos. At the distillery, Rita said they use about 24 per 750ml and include the seeds. You can remove seeds and/or use fewer jalapenos, depending on your personal heat level.
-Put your vodka and jalapeno slices into a bowl or other container that is larger than the bottle and seal.
-Let sit. The length of sitting time will vary depending on the desired heat level. Rita recommended you check it every few hours, but they tend to let theirs sit 24hours or more.

Some like it hot, hot, hot, and if you like a bit of spice, I highly recommend not only a visit to the distillery in Cape May but trying this with your own vodka at home.

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Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.

Passport for Your Palate-Grapefruit Vodka Soda

August 9, 2020 Lisa Rossmeissl Culinary, For Fun, Recipe No comments

My favorite go to spirit is vodka and while I usually keep it very simple with just some soda and lime, I do love to play around from time to time. This particular combination was inspired by my oldest daughter, Greta. We were doing one of our almost weekly chats at the end of the work day. I believe that evening it happened to be National Tequila today. I was like dang, I don’t have any tequila in the house, just my vodka. She herself had now become busy grabbing a stool and was making a search through the cabinet in the kitchen that house the liquor. She immediately chimed in with what had become the most recent poolside libation this summer with her and my friends in Tennessee.

“Mom, we have been doing vodka, grapefruit juice, and club soda.”

I was like I actually have some grapefruit juice on hand that I’d grabbed for a recipe I can’t recall. It turns out she never found any tequila that night either and we both ended up with this light refreshing drink perfectly suited for a hot summer night.

It turns out, I’ve discovered, that I am not the only one on my back balcony that enjoys this cocktail as it has attracted the hummingbirds. I was quite startled the first time the buzz and blur came right into my face as I lifted the glass for a sip. I am guessing it is the beautiful color of the drink that draws the bird as I can’t say it is super sweet. Though I’ve included some variations you can try as well below.

Grapefruit Vodka Soda or aka a Greyhound

1 glass

1.5 ounce favorite vodka, give or take. My current go to is Broken Shed.

6-8 ounces ruby red grapefruit juice. I am an OceanSpray fan.

1-2 ounces club soda.

Lime wedge, option garnish

Fill glass with ice. Pour in vodka, then grapefruit juice, then top with club soda. I use a highball glass. Usually a plastic one right now as this is something to take poolside. Stir. You could opt to shake in a mixer as well, but I keep it easy peasy when I am at home..

Variations

You can substitute gin for the vodka
Add salt to the rim and make it a Salty Dog (traditionally this would have gin instead of vodka)
Want to take some bitterness out of the grapefruit consider adding sugar to the rim or adding a touch of maple syrup to the mix. For me it has to be real Vermont Maple Syrup.
I made my own fun twist by using an ounce or two of Pad Thai Sauce in the mix.

Give my summer buzz a try. Let me know if the birds come by. Happy Sipping!

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Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.

Passport for Your Palate: Kangaroo Island Honey

Why Is Kangaroo Island Honey So Special?

A Destination for Food Lovers

Bringing Australia Home

Travel Through Your Taste Buds

Lisa’s Passport Tip

Passport for Your Palate-The Frozen Gaucho

One of the items we were greeted with was the Frozen Gaucho.

If you’re looking to try this cocktail at home, according to their menu, this drink was a combination of:

Passport for Your Palate-Tim Tam Slam

Passport for Your Palate-Roasted Pumpkin Seeds

Here are the simple steps to roasted pumpkin seeds:

Passport for Your Palate-“Garbage” Fried Rice

“Garbage” Fried Rice

Passport for Your Palate-Heuvos Rancheros

Bring the hearty taste of Heuvos Rancheros to your breakfast table.

How to Make Heuvos Rancheros

Passport for Your Palate-Avocado Toast

Where did Avocado Toast come from?

How to Make Avocado Toast

Passport for Your Palate-Lobster Roll

Of course, there are various ways to eat lobster, but one of my favorites is to make a lobster roll when I am not just eating straight from the shell.

How to Make Lobster Roll

Passport for Your Palate-Jalapeno Infused Vodka

How to make Jalapeno Infused Vodka

Passport for Your Palate-Grapefruit Vodka Soda

“Mom, we have been doing vodka, grapefruit juice, and club soda.”

Grapefruit Vodka Soda or aka a Greyhound

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