You can also infuse in the refrigerator if you don’t mind letting it taking a day or two longer. While infusing, you need to store the vodka away from direct sunlight, on the counter or in a cool place.I am mostly a purest, so I do not add sweetener like simple syrup to my infusions as I believe the time to add a sweetener is when you make the cocktail.Run the fruit under cold water making sure all of the soap has washed off. Next, take a vegetable brush and scrub the skin. Here’s how: squirt some unscented natural hand soap in your hand and take the grapefruit and rub the soap on the skin. Wash citrus before either zesting it or adding it to the vodka.Even though I prefer and recommend organic grapefruit, I do still wash it.If you choose the zesting method, I find it less messy to zest over a large plate and then add the zest to the jar.But if you prefer to keep things simple, putting sliced grapefruit with the skin attached into the vodka will still make a successful infusion. I also prefer to peel the rind, so as much fruit juice as possible is soaking in the vodka. I zest the grapefruit rind because I think it lends more flavor faster than waiting for it to leach out of the skin.Notice in the photos below how thin the peel is. It’s hard to gauge how juicy thick-skinned grapefruit is, and juicy fruit is better for infusions. For this recipe, I recommend a grapefruit with thin skin.Two solid choices are Tito’s Handmade Vodka and Absolut. ![]() I’m frequently asked to recommend a good, budget-friendly vodka people can use instead of my personal preference, Ketel One.I will add sweetener if I’m making a cordial, a liqueur, or something like curacao, all of which should be sweet. But I prefer to control how sweet they are myself, and too many recipes call for vodka that would not be improved by being sweeter. I like my sweet cocktails, don’t get me wrong, and there are tons of them, not to mention most flavored shots. And while you can always add sweetness if you want it, you can’t subtract it. Otherwise, between the infusion and the added sweetener, you’re going to have a really sweet drink. I believe the place to add sweeteners like simple syrup is to your cocktails, NOT to infusions. This post may contain affiliate links, which means I get a small commission if you click the link and buy something. Here are other infused vodkas I make and loveĭo I have a favorite? Yes, and it came as a surprise: it’s the strawberry! I thought cherry would be #1 because it’s my favorite fruit, but the strawberry is simply out of this world. One of the grapefruit vodka cocktails I make a lot, is the grapefruit cosmo. I may have said it more than a few times. I was in love with it, and everyone around me knew it. The first flavored vodka I encountered when I was younger was grapefruit. I make an infusion at least once a month. If you haven’t infused your own vodka yet, you simply must. ![]() There is a slightly sweet and tart taste to this fruit vodka. Say goodbye to flavored vodka made with artificial ingredients and hello to DIY infused vodka! PinĪre you surprised that even though I used the ruby red version of the fruit, this grapefruit vodka is a yellowish color? I’ve always felt disappointed in the color when I’ve made this vodka BUT does it make it less delicious?Ībsolutely not. ![]() ![]() This grapefruit-infused vodka recipe is incredibly easy to make and serves as the perfect base for refreshing and fruity cocktails.
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