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Grapefruit Bitters Infusion Recipe

Grapefruit bitters are a versatile infusion that works well with martinis, mojitos and other drinks with light spirits in them. These bitters add citrus notes as well as the classic aromatics normally found in bitters.

You can either purchase dried grapefruit peel online or make your own by zesting a few grapefruits and drying the zest for several hours in an oven set to 200°F to 300°F (100°C to 150°C). Some of the ingredients in this recipe can be hard to find and I ordered mine online from the websites in the Ingredient and Tool Sources section.

Grapefruit bitters dropper top

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the grapefruit bitters infusion recipe you can check out the following.

If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!

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Grapefruit Bitters Infusion Recipe

  • Published: November 30, 2015
  • By Jason Logsdon
  • Prep Time: 20 Minutes
  • Total Time: 2 Weeks

Grapefruit Bitters Infusion Ingredients

For the Grapefruit Bitters Infusion

2 grapefruits
1.5 cups high-proof vodka
1/2 cup dried grapefruit peel
4 green cardamon pods, cracked
1 cinnamon stick
1/2 teaspoon allspice
1.5 teaspoons gentian root
1" piece of fresh ginger, chopped (25mm)

Grapefruit Bitters Infusion Instructions

For the Grapefruit Bitters Infusion

Lightly scrub the outside of the grapefruits then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any.

Combine all of the ingredients in a jar. Make sure the vodka is covering all the other ingredients, adding more vodka if needed. Close the jar and let sit in a cool, dark place for 2 to 3 weeks. Be sure to lightly shake the jar every few days. Once the bitters have the flavor you desire, strain them through cheesecloth, squeezing to remove the liquid from the peels. They will last for several months if stored in a cabinet or cupboard.

If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!

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