Grapefruit bitters

Time 25 minutes
Yields Makes about 2 cups
Grapefruit bitters
(Gina Ferazzi / Los Angeles Times)

Peel the grapefruits and mince the whole peel, including the white part. Place the peel in a quart jar with the coriander seed and alcohol. Seal for 1 week.


Put the sugar in a small pan and heat over medium heat until it turns light brown. Remove from the heat and carefully add water. Stir until the sugar dissolves.


Strain the peels and coriander from the alcohol and discard. Add the caramelized sugar. Return it to the jar and let it stand until the liquid is clear, about 1 hour, then bottle for use.

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