Zest two large grapefruits and gather 1 bottle of Lillet blanc. Vacuum seal in bag or any Cambro container will do. Refrigerate for 3 hours max, strain (or paper strain depending on how you like it), bottle and refrigerate.
Presentation and Garnish: Use a large rocks glass with a large clear cube. Garnish with Himalayan pink sea salt on top of your cube and zest a long grapefruit peel, twist and gently press between your cube and your rocks glass. Cheers!