Grapefruit Bitters

I’ve had another round of bitters in the works, and these pink grapefruit bitters are particularly tasty.  I started with a base of Bacardi 151 — one of the few overproof rums available to us up here, and one that is too fiery to successfully use blended in cocktails.   What else to do with a bottle of it, but try making some bitters!

I looked around at various recipes, some of which combine lavender with the grapefruit, but I wanted to retain the straight-ahead bright flavour of the citrus without any flowery tones.  Besides, the lavender has a tendency to dominate very quickly in the infusion process, so was quickly nixed.

This was a little different approach to the bitters.  I was looking at different bittering agents and decided to use the whole grapefruit, so the pith would contribute to the bitter flavour, while the juice and flesh in the grapefruit itself  would add sweetness and bring down the proof.  I also added some green cardamom pods to help with the bittering, and then added some other flavouring agents to help round things out taste-wise.

Pink Grapefruit Bitters

• 1 whole pink grapefruit, cut into 1/2 inch dice
• pith of one pink grapefruit
• 30 grams ginger, julienned
• 1 teaspoon coriander seed
• 1 Tablespoon green cardamom pods
• 1 teaspoon dried lemon peel
• 5 allspice berries, cracked
• 12 oz. Bacardi 151

Combine everything in a sterile mason jar and let infuse for 9-10 days.  Strain out the solids, and pass through a coffee filter

So now that you have your grapefruit bitters, go make a Hemmingway Daiquri, and add a couple of drops of these!  You won’t be sorry!