Recently my husband and I tried a grapefruitcello at a local Italian restaurant and I decided to try my hand at reproducing it. I went through several different limoncello recipes that I had done in the past and came up with this version for you to try. Sweet, a little bitter and definitely with a bite. I can definitely compare this to life, if you aren’t paying attention to it, it can kick you in the butt.
8 weeks lead time
2 Ruby Red grapefruits, they will be peeled and then juiced
750 ml of Everclear
1 cup sugar
1 cup water
Peel the grapefruit into strips, being careful to not get very much of the pith, the white membrane around the fruit. The pith is bitter and will have a bad after taste for your cello. Once you have peeled the fruit, immerse the peel in a wide mouth jar, with the Everclear, and allow is to steep for 2 weeks.
Take the peeled grapefruit and juice them. Then stain the juice and freeze the juice for your two week wait time.
At your two week point create your simple syrup, by dissolving the sugar in water over medium heat. Bring to a gentle boil and reduce to a syrup and then cool completely. Pull your juice from the freezer and allow it to thaw.
Strain the Everclear mixture and stir in the grapefruit juice.
Once the syrup has cooled, mix it, the juice, and Everclear infusion all together. Everything will be in the mix now.
These little guys are going to hang out for an additional 6 weeks. After 6 weeks the grapefruitcello is ready to drink.
I recommend keeping it in the freezer and serving it in a small shot glass or cordial glass. The alcohol content will keep it from freezing solid.
Mixed with prosecco and with a twist of grapefruit peel it is much smoother cocktail ! And not nearly as Everclear forward. The recipe can also be created using vodka in place of the Everclear.