
| Message 6464 of 39187 in General Discussion |
| Subject: | Grapefruit Vodka |
| From: | Kent Garber |
| Posted: | Fri Sep 14. 2001, 19:20 UTC |
Grapefruit Vodka 1 ½ cups sugar 1 ½ cups water ¼ cup grapefruit zest 3 cups 80-proof vodka 1 teaspoon fruit protector Make a simple syrup by bringing sugar and water to boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Combine syrup, grapefruit zest, vodka, and fruit protector in clean 2-quart jar with screw on lid. (Or divide ingredients between two 1-quart jars.) Cover and let stand in a cool, dark place for 1 month. Use a fine mesh strainer to strain out solids. Discard. Transfer liqueur to clean container(s), cover and let stand for 1 week. Rack or filter liqueur into final covered container(s) and age for 3 weeks before serving. YIELD: Approximately 1 QUART. Frothy Dog Salt the rim of a Collins glass with sea salt. Then add the following: 1 ½ oz grapefruit vodka 3 oz grapefruit juice 1 ½ oz club soda Serve on the rocks and garnish with a lime wedge. If you choose to filter instead of racking, than filter ingredients through a wet coffee filter, or a wet cheesecloth, or wet muslin. The water makes these filtering devices less absorbent of the ingredients. ZEST: The outer rind of citrus fruits, which is rich in concentrated flavoring oils. Zest may be removed with a zester or vegetable peeler. Be sure to use only the colored portion of the rind and not the white inner peel when preparing zests for your liqueurs; the white inner peel eventually makes the cordials bitter.
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