I’ve been playing with making my own bitters lately. I love bitters and have a small collection of them in my liquor cabinet, from Gary Regan’s Orange Bitters, to Fee Brothers’ Mint Bitters. After reading this article online about making grapefruit bitters, I decided to try it, with my own variations.
We’ve been using these at work, in everything from Pegus and Negronis to Manhattans, and in our new favorite, the Santa Carla. Give it a shot and tell me what you think.
Grapefruit Bitters Print Me
- Day One
- 1 fifth grain alcohol
- 3 grapefruits, peeled with a channel knife
- 1 lemon, peeled with a channel knife
- 1 tbsp. powdered gentian root
- 1 tbsp. minced ginger
- 1 tbsp. dried mint
- 1 tbsp whole cloves
- Day Two
- 4 oz grapefruit juice
- 4 oz water
- ¼ tsp. vanilla extract
- ¼ tsp. almond extract
- ¼ tsp. coconut extract
- Mix Day One ingredients and steep overnight
- Add Day Two ingredients and strain the whole mixture through cheesecloth or coffee filters until clear.
- In a large sauté pan, melt 6 oz (by volume) cane sugar until lightly caramelized. Add 6 oz water and stir until syrup is smooth and clear.
- Add to alcohol mixture (away from the heat!) and bottle.
Recipe printed courtesy of jeffreymorgenthaler.com