Grapefruitcello Recipe

Prepare the grapefruit peel

Wash the grapefruits thoroughly. Using a vegetable peeler or sharp paring knife, remove the outermost colored peel from 3 large grapefruits, avoiding as much of the bitter white pith as possible. Trim any remaining bits of pith with a knife.

Combine peel and vodka

Place the grapefruit peels into a clean 1 L (or larger) glass jar with a tight-fitting lid. If using the vanilla bean, split it lengthwise and scrape the seeds into the jar, then add the pod. Pour 750 ml vodka over the peels so they are fully submerged. Seal the jar.

Infuse

Store the jar in a cool, dark place. Infuse for 5–10 days, tasting every 2–3 days after day 5 for desired intensity. The spirit should take on a vivid grapefruit aroma and flavor. When it reaches your preferred grapefruit strength, proceed to strain.

Make simple syrup

In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Heat gently over medium-low, stirring until the sugar dissolves. Bring to a brief simmer, then remove from heat and let cool to room temperature. This yields 1 cup simple syrup. (Adjust sugar amount if you prefer a drier or sweeter liqueur.)

Strain and sweeten

Strain the infused vodka through a fine-mesh sieve lined with cheesecloth into a bowl or measuring cup. Discard the peels and vanilla pod. Combine the strained grapefruit vodka with the cooled simple syrup. Stir, then taste: if the liqueur is too sweet, add a little more vodka (or reduce syrup next batch); if too sharp, add more syrup a tablespoon at a time. Optionally add 1/2 cup fresh grapefruit juice for brightness if you want a fresher, slightly cloudy liqueur.

Bottle

Transfer the finished Grapefruitcello into sanitized bottles using a funnel. Cap and label. Let rest for at least 24–48 hours to allow flavors to marry before serving. Store in the refrigerator or freezer. Shelf life: several months refrigerated.

Serve chilled straight from the freezer in small cordial glasses over a single large ice cube if desired, or use as a bright cocktail ingredient.

Cocktail suggestion — Grapefruitcello Spritz

In a wine glass filled with ice, combine 60 ml (2 oz) Grapefruitcello, 30–45 ml fresh grapefruit juice, and 60–90 ml chilled prosecco or sparkling water to taste. Stir gently. Garnish with a sprig of thyme or mint and a thin wheel of grapefruit.

Adjust sweetness

If you stored reserved simple syrup, add it by teaspoon to individual pours to adjust sweetness. Alternatively, add a splash of fresh grapefruit juice for more tartness.