Pamplemousse Vanille Rye Martini

Pamplemousse Vanille Rye Martini

Nothing says romance like a unique handmade cocktail and a little French! This delicate, crisp and complex cocktail kissed with delicate vanilla will surely impress your sweetie. Pamplemousse is French for grapefruit (one of my new favorite words to say!) and Vanille (pronounced van – knee) is of course that delicious seed pod of the vanilla orchid that has become a staple flavor of every baker. The fresh bean is a much more delicate flavor compared to the traditional vanilla extract using in baking.  Preparing this cocktail will need a little advance planning, but once you make the infusion, the basic cocktail is super quick and easy to prepare.

**Vanilla beans are experiencing a shortage right now, due to a storm last season in Madagascar that destroyed a significant portion of Vanilla Orchid crop. The shortage has temporarily raised the prices and made it a bit more difficult to find whole vanilla beans, but boy they are really worth it and your sweetie will know you care!


2 ounces infused Whiskey (recipe below)
1/2 ounce simple syrup
1/2 ounce fresh squeezed grapefruit juice
1/4 ounce fresh lemon juice

Whiskey Infusion

16 ounces (2 cups) Fremont Mischief Skagit Gold Straight Rye Whiskey
Rind of 1 grapefruit
1 vanilla bean (split open)
6 whole cloves


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 and whole cloves in a jar with the Rye Whiskey, cover and let sit for about 3-4 hours.

When ready, strain the whiskey to remove the cloves, 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.

Shake over ice and strain into martini glasses, garnish with grapefruit rind curl.


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