11285 Grapefruit Bitters 45 mins, plus infusion time 10 mins About 1 quart Thu Dec 06 17:06:00 -0800 2007 Mon Nov 23 15:25:07 -0800 2009 Easy CHOW http://www.chow.com/recipes/11285 Mon, 23 Nov 2009 23:25:07 GMT Tart and citrusy Campari, vodka, vermouth, and grapefruit syrup combine for a tart, citrusy take on bitters that makes for tasty riffs on anything from a Greyhound to a sparkling cocktail. These homemade bitters combine grapefruit with Campari, vodka, and vermouth for a sweet, tart, and very bitter concoction. Try it with sparkling wine in Nick’s Sparkling Campari Cocktail.

Game plan: These bitters will last up to 1 month when refrigerated in an airtight container.

This recipe was featured as part of our Bringing Bitters Back project.

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  • Halve the grapefruit. Juice one half, reserve the juice, and discard the rind. Coarsely chop the remaining half (pulp and rind) and reserve.
  • Combine sugar and water in a medium saucepan over medium heat. Stir until sugar dissolves, and let syrup simmer until it thickens slightly, about 2 minutes. Add chopped grapefruit and cook until the grapefruit releases all its juice, about 5 minutes. Remove from heat and let cool to room temperature.
  • Combine cooled grapefruit syrup (including chopped fruit), reserved grapefruit juice, Campari, vodka, and sweet vermouth in a large container with a tightfitting lid. Stir well, cover, and refrigerate at least 1 hour before using.
    • ]]>     http://www.chow.com/assets/2007/12/grapefruit_bitters290.jpg Nick Mautone 55 Project 37 1 medium grapefruit

    ]]>     298 1/2 cup granulated sugar

    ]]>     1/2 cup water

    ]]>     1 cup Campari

    ]]>     476 1 cup vodka

    ]]>     3/4 cup sweet vermouth**

    ]]>     82 alcohol 4835 booze 190 cocktail 273 party 661 celebrate 776 fun 216 holiday 384 easy 695 quick 9636 adults 944 happy hour 469 citrus 368 fruit 2403 diy 6325 nick mautone 1 chow 2747 make ahead