Grapefruit-Infused Gin

This icy and elegant cocktail can be served at your wedding reception.

  • Yield: Makes 8 ounces

Photography: Mikkel Vang

Source: Martha Stewart Weddings, Winter 2007


  • 1 grapefruit, plus zest strips for garnish
  • 8 ounces gin (such as Tanqueray)


  1. Using a vegetable peeler, remove peel from grapefruit in thin strips, being careful not to remove any of the bitter white pith; reserve fruit for another use. Place grapefruit peel in a glass jar with the gin. Cover, and let stand at room temperature 1 hour. Strain; discard zest. Serve chilled, garnished with zest strips.


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