I spelled it that way so it looks nice in the mobile version. WordPress still has some issues with long words. This is an easy recipe. I leave it until I need it, but due to the low ABV involved it will take more time to infuse and the longer the better. I do a double batch and just leave it for a few months, then pull it when I have an idea. This is a nice way to stock your booze larder. It’s not going to go bad and only improves as the clock ticks down.

Yes, you could just call this grapefruit liqueur, but that’s not fun or exotic at all. Crème de Pamplemousse makes it sound like you’ve gone overseas and studied with the masters.

Crème de Pamplemousse

1 bottle Rose Wine (750 ml–the darker the better)

1 cup sugar

1 cup pisco or ulp, vodka

zest of one grapefruit

small handful of dried orange if you have any

flesh of one grapefruit, pith removed

four crushed green cardamom pods

5 pink peppercorns

Dump it all in a jar and let it sit for at least month or so. After the required time expires, strain through a chinois and then strain it all through a coffee filter. Use a centrifuge if you have one. Be aware, any training any liquid containing sugar through a coffee filter is a painstaking process. I suppose I could add the sugar later, but it would have to be in a syrup form. This way it all dissolves as it sits.