Last weekend I decided to step outside of the box and make a batch of homemade grapefruit bitters. I’ve been wanting to add them to my home bar for some time, primarily because I love the flavor of grapefruit and I thought they would add a layer of awesomeness to some of my favorite springtime gin and sparkling wine cocktails.
I originally came across the recipe in one of my new favorite cocktail books, Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons. I read the ingredient list and became concerned: I knew where I could find the cardamom, coriander, and hops… but gentian root? What in the world is gentian root?
I made a few calls and found a pretty wicked apothecary store on Lower Greenville called The Labyrinth that had everything I needed. It was pretty much one stop shopping.
I have to admit the process was painless. I peeled and dried the grapefruit skins and then put everything into a jar, covered it all with some seriously strong vodka, and sealed the lid.
Outside of a daily vigorous shake in the morning the jars are left to infuse for the next couple of weeks in a cool dark place. I plan to write a follow-up post highlighting the next steps and eventually the end result, but for now I wanted to give you a sneak peek of what’s to come.