Grapefruit Bitters Infusion Recipe

More Recipes • Bitters Infusion Recipes • Traditional Infusions Recipes
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Written by Jason Logsdon

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 so I ordered mine online from a quality website.

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.
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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.
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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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