Grapefruit BittersThe end product was rather strong on the lavender although Andrea enjoyed that aspect more than I did. Perhaps halving the lavender next time would fit my tastes better. Here is one drink I made that seemed to work well with the flavors in these bitters:
• 16 oz Bacardi 151 Rum
• 3 oz Water
• 160 g Grapefruit Rind (one rind with pith)
• 20 g Grapefruit Zest (zest of one grapefruit)
• 12 g Fresh Ginger (diced)
• 4 g Fresh Spearmint
• 10 g Dried Lavender
• 2 g Coriander Seed
Let steep for 10 days and filter. Extract the absorbed liquid from grapefruit pith using back of spoon and pressure, and filter.
• 5 tsp Sugar
Heat in a pot on a medium flame until the sugar is melted and is a light to medium brown, then add
• 3 tsp Water
Add to filtered liquid, mix, and bottle.
RinQuinQuin MartiniRinQuinQuin is a French quinine-containing aromatized wine flavored with peach leaf, skin, and kernel (instead of the fruit itself). Read more about it in the Bunnyhugs blog which is where I got the idea for this drink (I was inspired by their RinQuinQuin Versper). The peach and grapefruit flavors in this recipe complement each other quite nicely.
• 2 oz Plymouth Gin
• 1/4 oz RinQuinQuin
• 1/4 oz Noilly Prat Dry Vermouth
• 3 dashes Grapefruit Bitters
Stir with ice and strain into a cocktail glass