The Grapefruit Bitters - By Justin - 117 West Spirits
Justin gives a tutorial on how to make The Grapefruit Bitters.
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Grapefruit Hop Bitters
1 pink grapefruit peeled (40 g fresh grapefruit peel)
¼ cup dried grapefruit and lemon peel mix
6 cardamon pods cracked
1 tsp coriander cracked (about 1 g)
1 tsp gentian (about 1 g)
1 tsp hops (about 1 g)
2 Tbsp honey
Combine all ingredients except syrup in ISI whip container and charge with two nitrous cartridges. Heat container in warm water bath for 30 min. Cool in an ice bath for 15-20 min. Degas ISI whip. Strain solid through cheesecloth into container, add honey and shake. Ready for use.
117 West Spirits
2332 La Mirada Drive Ste 800 Vista, CA 92081, US
Shot and edited by Paul Naylor
Intro Music - Mystery Sax by Kevin MacLeod
Background Music – Cryin In My Beer by Audionautix
All videos from 117 West Spirits are meant to be viewed by persons age 21 and over.
How to Broil Grapefruit
To find the full recipe, follow the link below!
Grapefruit and Grilled Fennel Salad | Everyday Food with Sarah Carey
When you think salad, do you picture greens, cucumbers, tomatoes — maybe shredded carrots? Sure, those are typical ingredients, but salads can be so much more! Today I'm going to show you a recipe for a filling, yet light dinner salad that marries the lively flavor of grapefruit with salty prosciutto, peppery arugula, and floral fennel. It's just one of the easy combinations from our new Five Ways column in the June issue, where we featured five ways to turn salad greens into a meal.
Sarah's Tip of the Day:
In the video, I'll give you tips on prepping the fennel for optimal grilling and show you how to crisp the prosciutto just right. Plus, I'll you how to supreme the grapefruit. It's a fancy sounding, but simple technique for removing citrus segments so they look beautiful in a salad — its how they prep them in restaurants. Believe me, you're going to love looking at the salad as much as eating it!
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Recipe Ingredients:
Sliced prosciutto
Fennel slices
Baby arugula or other greens
Grapefruit segments, plus fresh grapefruit juice
Thinly sliced green olives
Extra-virgin olive oil
Shaved Parmesan
Get the recipe:
More Salad Recipes:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Grapefruit and Grilled Fennel Salad | Everyday Food with Sarah Carey
Recipe for Grapefruit Rosemary Mules
These grapefruit rosemary mules are crisp, refreshing, and I love the citrus kick from the fresh grapefruit!
Find the full cocktail recipe for these grapefruit-rosemary mules on the blog:
And make sure to download the free printable 2020 cocktail calendar to follow along with a new cocktail recipe each month!
Products used in the video:
Copper Mugs -
Copper Spoon:
Cocktail Shaker:
Pink grapefruit salad recipe - Waitrose
- Try teaming with salmon for a lovely salad - the perfect elegant starter. After months in the sun Florida pink grapefruit are at their plump, juicy best - they're deliciously zingy without being too tart. They are perfect in zesty winder salads and tangy sorbets - Dhruv Baker's pink grapefruit and smoked salmon salad.
Ingredients:
2 Florida pink grapefruit
100ml essential Waitrose Olive Oil
Juice of 1 lemon
1⁄2 large red chilli, deseeded and finely chopped
20g pack Cooks' Ingredients Tarragon, finely chopped
1 fennel bulbs, very thinly sliced 12 slices smoked salmon 4 sprigs coriander, to garnish Miso-pickled cucumber, to serve
Method:
1 Peel the grapefruit using a sharp knife and then segment it over a bowl to collect any juice. Place the segments in a bowl.
2 To make the vinaigrette mix the olive oil with the collected grapefruit juice, lemon juice, chilli, tarragon and seasoning. Set aside until ready to serve. Drizzle the fennel with half the vinaigrette.
3 To assemble each individual salad, place 1⁄4 of the fennel on a plate with a little of the pickled cucumber. Arrange 3 or 4 slices of salmon over the top and scatter with 1⁄4 of the grapefruit segments. Drizzle with a little dressing and top with a sprig of coriander.
Miso-pickled cucumber
Ingredients:
60ml Cooks' Ingredients Miso Paste
120ml Cooks' Ingredients Japanese Rice Vinegar
2 salad onions, finely shredded
2.5cm root ginger, grated
50g caster sugar
2 star anise pods
500g cucumber, halved and seeds removed, then sliced into strips with a vegetable peeler
Method:
1 Place all the ingredients except the cucumber in a lidded container, then pour in 250ml water. Stir well until thoroughly combined, then add the cucumber.
2 Cover and place in the fridge for at least 3--4 hours -- but the flavour will be best after a couple of days. Keep in the fridge for up to a week.
For more recipes from Dhruv Baker visit the Waitrose website at
Minty Grapefruit Coleslaw
To celebrate a warm spring day and the arrival of mint in our garden, I present to you... minty grapefruit coleslaw! See the recipe on my blog: