Grapefruit Bitters – Imbibe Journal

Like a pinch of salt in cooking, bitters help harmonize and highlight the flavors in a cocktail, and citrus season is the precise time in order so as to add a batch of do-it-yourself grapefruit bitters to your shelf. At Seattle’s Essex, Gary Abts helps oversee the bar’s large number of housemade bitters, elixirs and liqueurs. His elements for grapefruit bitters layers the good, seasonal citrus with a bunch of herbs and spices.

Step 1
Peel 3 huge grapefruits and a pair of lemons with a channel knife or peeler.

Step 2
In an enormous glass jar, combine citrus zest with 2 Tbsp. of total coriander, 3 Tbsp. of minced modern ginger, 1 Tbsp. of dried gentian root, 1 Tbsp. of dried mint, 1 Tbsp. of dried wormwood, 1 Tbsp. of total clove, 1 Tbsp. of dried dandelion root, 1 bottle of high-proof, neutral grain spirit (Abts makes use of 151-proof vodka). Cowl and shake. Let sit in a cool, darkish place for 3 weeks.

Step 3
Funnel through a double layer of cheesecloth proper into a transparent glass jar, after which gather the ends of the cheesecloth to encompass the solids.

Step 4
In a measuring glass or espresso mug, steep the cheesecloth-enclosed solids in 8 oz. of scorching water until cooled to room temperature.

Step 5
Discard the solids and add the steeped water to the alcohol mixture. Let stand for 5 further days, or until absolutely settled.

Step 6
Strain through one different double layer of cheesecloth after which through the espresso filters until not cloudy, then swap to tincture bottles.