I’m not a fan of flavored alcohols. You can keep your blueberry, bacon, and gummi bear vodkas. I’d rather drink a shot of NyQuil than some of those concoctions. A pumpkin martini? Yuck. But I make an exception for this Grapefruit Infused Rum, this one just makes sense.
When I take a break from wine, especially in the summer, I turn to rum. And I like rum with fresh fruit juices. So the idea of infusing it with the tartness of fresh grapefruit really appeals to me. We’ll see if this works.
You’ll need a clean mason jar, or other wide mouthed jar. Wash a ruby red or pink grapefruit and take off a few pieces of the outer peel, or zest, with a vegetable peeler, being careful to get only the colored part, not the bitter white part. Slice the grapefruit into thinish even slices. Remove the rind, and place the slices in the empty jar.
Fill the jar with light rum. Add in the pieces of zest, and close up the bottle. Store it in a cool dark place for about a week, possibly two, giving it a shake every day and tasting it now and again. When it’s as you like it, strain the rum out through a coffee filter into a bottle and enjoy!
I’ll let you know how it turns out. I think I want to try this with pineapple, too. I got the idea from The Home Distiller’s Hand Book.