This delicate, crisp and complex cocktail kissed with vanilla will surely impress your sweetheart. Fresh vanilla bean adds a delightful flavor compared to the traditional vanilla extract used in baking. Combined with the bite of rye whiskey and grapefruit peel makes for a lovely refreshing martini.
Preparing this cocktail will need a few hours advance planning, but once you make the infusion, the basic cocktail is super quick and easy to make.
2 ounces infused Whiskey (recipe below)
1/2 ounce simple syrup
1/2 ounce fresh squeezed grapefruit juice
Add ice, whiskey, juice and simple to mixing glass. Stir until chilled, strain into martini glasses, garnish with grapefruit rind curl.
16 ounces (2 cups) Fremont Mischief Skagit Gold Straight Rye Whiskey
4-5 inches of the rind of a grapefruit
1 long vanilla bean (split open)
Rinse the grapefruit, then use a peeler to peal long slivers of the whole grapefruit rind, you don’t want much of the pith, just the rind. You can save the rest of the grapefruit to use for juice in the cocktail.
Take a vanilla bean and carefully slice down the middle longwise, opening up the center to expose and loosen all the delicious little tiny black flecks.
Place the rind, vanilla bean in a jar with the Rye Whiskey, cover and let sit for about 3-4 hours.
When ready, strain the whiskey to remove the rind and vanilla bean. There will be small black flecks from the vanilla in the rye. Save the grapefruit rind as garnish for the cocktail.
Makes enough infused whiskey for about 8 cocktails.