Blatant post-project rationalization

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So, having made a bottle of Grapefrucello, I'm now trying to find a use for it. Handily, I was holding a cocktail training session at work this afternoon and co-opted some of the staff into giving me a hand. Here's what we came up with:

Niccolò Martini
40ml 42 Below Passionfruit Vodka
20ml Grapefrucello
15ml Martini Extra Dry Vermouth
1 dash Campari

Stir all ingredients with ice and fine-strain into a chilled martini glass. Garnish with an orange zest twist.

Papa Ain't Comin' Home

25ml Appleton's V/X Rum
25ml Grapefrucello
20ml Lemon Juice
2 dashes Angostura Orange Bitters
1 dash egg white

Shake all ingredients with ice and fine-strain into a chilled martini glass. Garnish with a lemon zest twist.

Copperbottom Fizz

25ml Tanqueray Gin
20ml Grapefrucello
10ml Pimm's No. 1
20ml Lemon Juice
10ml Cranberry Juice

Build with cubed ice in a highball glass. Garnish with a lemon wedge.

Here's one I made earlier

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A couple of weeks ago, I put a plan into motion. A plan so momentous it would spell the end of civilisation as we know it. Of course, by "civilisation as we know it", I mean three grapefruits and a bottle of vodka. The plan was best described as basic: Strip the peel off the grapefruits? Check. Soak in 40% ABV vodka (I used Finlandia) for two weeks? Check. Shake every couple of days? Check. Strain out the grapefruit peel? Check. Add simple syrup to make up a third of the total volume? Check. Leave in the fridge for a week to marry? Big ol' check.

So, three weeks after the start of this groundbreaking project, I humbly present ednbrg's Finest Grapefrucello! It's got a lovely translucent golden honey colour to it, with a smooth, syrupy mouthfeel. On the tongue, it's fairly uncomplicated - it tastes of grapefruit and that's about it - which is to be expected, I guess. Being a first attempt there are a couple of things I'm unhappy with. For one, there's a bit of a burn from the alcohol coming through when the liqueur warms up, and the flavour doesn't seems to finish rather more quickly than I'd anticipated (though that could be a thing that happens with grapefruit?). But, as my maiden voyage into the world of home-made liqueurs and syrups, I'm pretty damn happy with it.

Coincidentally, I'm heading into work to do some cocktail training so hopefully I'll have a couple of recipes to share later on.