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January 28, 2007

Grapefruit Bitters

So I have been playing around with some versions of grapefruit bitters recently and came up with a pretty good version. The big test will be of course if it is shelf stable, and won't cloud up on me.

Anyway, here is the recipe.

johnder grapefruit bitters

180 g grain alcohol
60 g Grapefruit zest (no pith -- in strips from vegetable peeler)
10 g Grapefruit zest with pith
10 g Lemon zest
4 g ginger (2 pieces)
5 g gentian
1 g dried spearmint
5 g dried lavender
30 g water

Combine all ingredients, let sit overnight (12 hours)

Strain solids and set aside.

In saucepan melt 3 tablespoons sugar until very dark brown, add 1/4 cup water, stir until dissolved. Add 3 teaspoons of burnt sugar syrup to strained bitters along with 1/4 cup water.

The end product is bitter -- definitely get some of the bitterness from the grapefruit, but the bitter from the gentian helps settle the pith like bitterness from the grapefruit.

The end result is very yellow and has a tremendous aroma of grapefruit. Now to see what I can use it in.


January 10, 2007

Abbott and me -- our journey begins.


Inspired by the recent ingredient analysis over at Drinkboy of a bottle of Abbott's Aromatic bitters, I decided I was going to get the ingredients to make up a batch per the findings.

After obtaining most of the dried aromatics and essential oils (one point that is still being debated is if the aromatics are of dried form or oils) I am going to start on a batch tonight.

Finding all the ingredients hasn't proven to be too hard, the biggest issue is obtaining a charred oak cask that I can use for this purpose. While I have found a few online places to order a 1 or 3 gallon barrel, the price for a charred barrel is around $100.00, while an un-charred barrel is $25.00.

Tonight I will start the batch and document the process with some photos.