I named Abigail after a cocktail if you must know.  I have always loved ruby red grapefruit, and while pregnant, I couldn’t get enough grapefruit juice.  Oh my God, and fruit in general.  I ate a pineapple a day.  Seriously, the whole thing.  Every day.  I liked juicy and tangy, and I’ve always been partial to the grapefruit, thinking it more sophisticated than it’s humdrum Judy of a cousin, the orange.  The orange is too easy.  It’s a sweet citrus.  But the grapefruit is challenging, complex, and when you hit it right, pick one with thin skin (that’s the key really in picking a good grapefruit), it’s so rewarding, a light deliciousness that seems like a secret.  Abigail Ruby, say hi to mama’s favorite cocktail:

THE ABIGAIL RUBYTINI

4 oz. freshly squeezed Ruby Red grapefruit juice
1 oz. grenadine
2 oz. Ruby Red Absolut Vodka
Sugar for rim of martini glass

Freeze some martini glasses.  Rub the rims with the skin of a grapefruit, roll them in sparkling sanding sugar (large chunks of sugary crystal).  Mix up all ingredients with a cocktail shaker and some ice, then pour into your frozen glass.  Try not to say, “Holy shit this is so damn good,” with every single sip.  It will annoy people.  Trust me.  I’ve been there, said that.  This is my all time favorite drink… and girl.