Homemade bitters are a bold, aromatic cocktail ingredient made with high proof alcohol, dried herbs, roots, and spices. A few dashes turn a plain old fashioned, or even a glass of seltzer, into something with real depth.
You can make this the traditional way, which takes about a month of infusing, or speed it up to a few hours with a sous vide circulator. Either method gets you the same jar of concentrated flavor; you're only trading time for hands-on work here.
What are bitters?
Bitters are a combination of a strong spirit, high proof alcohol (at least 80 proof), water, herbs, spices, and aromatics. Bitters are strong and intense in flavor with just a few drops or shakes needed when adding to a cocktail to drink. Bitters can be made in just about any edible flavor, giving you an easy way to make a drink your own.
Angostura bitters are the longest-running bitters sold in stores. The original Angostura bitters were used to combat seasickness as well as malaria between 1830 and 1846. Soon after these bitters were used as a cocktail ingredient.
Learning from experts
I took a bitters-making class from Emily at Revival Social Club (now closed) here in York during the spring of 2020 when we were all taking classes via zoom. She did a wink wink, nod nod telling me that this is as close to the Angostura bitters recipe as you are going to get without breaking into their secret safe for the recipe.
Spices Used To Make Angostura Bitters (dupe):
I am giving this recipe in parts so that you can choose your 'part' so you can use a ratio instead of a measurement. For example, I use a single Tablespoon as the 'part' in this recipe. If you want to make a larger batch, use ¼ cup measure as your 'part'. 3 parts = 3 Tablespoons when the single tablespoon is the part. 3 parts = ¾ cup when ¼ cup is the part used.
- 3 parts gentian root
- 2 parts angelica root
- 2 parts cinchona bark
- 1 part black peppercorn
- 1 part allspice
- 1 part cardamom
- 1 part cinnamon
- a dash of clove ( I call a dash 5 whole cloves)
How To Customize Your Homemade Bitters Recipe
This is where your imagination can run wild when making your own homemade, flavored bitters. If you can eat it, you can use it to flavor your bitters. Here are my top suggestions for botanicals to flavor your bitters:
- Lavender - culinary grade lavender buds used in ¼ cup per recipe
- Orange - Just the orange part of the peel is used. 1 orange peel per recipe
- Sour Cherries - Fresh or frozen sour cherries are used. ¼ cup per recipe
- Chocolate - Milk, or dark chocolate is used. ¼ cup per recipe. (70-90% cacao)
- Sage - Fresh is best. ¼ cup per recipe (5 large leaves)
- Celery - I use the celery leaves from one bunch of celery
- Peach - Fresh or frozen peaches can be used. ¼ cup per recipe.
- Mint - fresh, clean mint is best, variety is up to you. 15 leaves per recipe.
What proof alcohol will work for making bitters?
The alcohol that is used to make bitters needs to be at least 80 proof and I use a corn or grain alcohol. Moonshine, if it is available in your area works wonderfully, but vodka at 80 proof is a good substitute.
How to make cocktail bitters at home
- First, measure out the herbs and spices.
- Using a mortar and pestle, rolling pin and zip top bag, or a Blendtec blender, crush the spices.
- Add the herbs and spices to a dry pan, over medium heat, toast the spices until they are warm and fragrant.
- Cool the toasted spices and add them to a glass canning jar.
- If making a flavored bitter, add the flavors to the jar.
- Cover the spices and flavors with 80 proof alcohol.
- Screw on a lid and ring and shake the jar.
- Allow the mash to marinade for 2 weeks.
- After 2 weeks, drain the infused alcohol away from the mash, do not throw away the mash.
- Measure the bitters and add equal part water to the bitters liquid.
- Simmer the bitters until they reduce by half.
- Add the reduced water and infused bitter liquid back into the canning jar. Add the original mash back into the jar.
- Screw on a lid and ring, shake and allow to marinate for an additional 2 weeks.
- After the final 2-week infusion, drain the bitters away from the mash.
- Discard the mash and store your homemade bitters in a closed container.
How to make sous vide bitters
Making homemade bitters using the sous vide technique will take hours instead of weeks. See the above instructions if you do not have access to a sous vide circulator.
- First, measure out the herbs and spices.
- Heat the sous vide water bath to 150.
- Using a mortar and pestle, rolling pin and zip top bag, or a Blendtec blender, crush the spices.
- Add the herbs and spices to a dry pan, over medium heat, toast the spices until they are warm and fragrant.
- Cool the toasted spices and add them to a glass canning jar or a zip-top bag.
- If making a flavored bitter, add the flavors to the jar or bag.
- Cover the spices and flavors with 80 proof alcohol.
- Screw on a lid and ring and shake the jar or bag.
- Lower the zip-top bag into the heated water, with a corner of the bag open, allow the water pressure to press out all the air in the bag, and seal the bag. Or place a closed canning jar into the water bath.
- Cook for 2 hours.
- After the cooking time, drain the infused alcohol away from the mash, do not throw away the mash.
- Measure the bitters and add equal part water to the bitters liquid.
- Bring to a boil and simmer the bitters until they reduce by half.
- Add the reduced water and infused bitter liquid back into the canning jar. Add the original mash back into the jar.
- Screw on a lid and ring, shake and cook back in the sous vide water bath for an additional 2 hours.
- After the final 2-hour infusion, drain the bitters away from the mash.
- Discard the mash and store your homemade bitters in a closed container.
Frequently asked questions, answers and tips:
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
Start with 2 to 3 dashes for a classic old fashioned; you can always add one more if you want more bite. My rule of thumb is to taste as you go, since homemade bitters can run a little stronger than store-bought depending on how heavy-handed you were with the spices.
Yes, homemade bitters work as a substitute for Angostura in almost any classic cocktail. The flavor profile will lean closer to whatever botanicals you added, so an orange or cherry version tastes a little different than the original, but the ratio and dash count stay the same.
Stored in a closed glass container away from direct sunlight, homemade bitters last for years thanks to the high alcohol content. I still have jars from my first batch back in 2020 that taste just as good today.
A little cloudiness is normal once you add water to the infused alcohol; no need to worry. If you see sediment settling at the bottom of the jar, that just means the spices got crushed a bit fine in the blender, and a coffee filter will clear it right up.
Bitters were made for more than cocktails. A few dashes in plain seltzer, tonic water, or even lemonade adds the same complexity you'd get in a mixed drink, without the alcohol content of the pour itself.
Cocktails that use bitters:
Ingredients
- 3 parts gentian root
- 2 parts angelica root
- 2 parts cinchona bark
- 1 part black peppercorn
- 1 part allspice
- 1 part cardamom
- 1 part cinnamon
- a dash of clove I call a dash 5 whole cloves
- Grain alcohol
Instructions
- First, measure out the herbs and spices
- Using a mortar and pestle, rolling pin and zip-top bag, or a Blendtec blender, crush the spices
- Add the herbs and spices to a dry pan, over medium heat, toast the spices until they are warm and fragrant.
- Cool the toasted spices and add ⅓ cup of the spices to a glass canning jar
- If making a flavored bitter, add the flavors to the jar.
- Cover the spices and flavors with 80 proof alcohol.
- Screw on a lid and ring and shake the jar.
- Allow the mash to marinade for 2 weeks.
- After 2 weeks, drain the infused alcohol away from the mash, do not throw away the mash.
- Measure the bitters and add equal part water to the bitters liquid.
- Simmer the bitters until they reduce by half.
- Add the reduced water and infused bitter liquid back into the canning jar. Add the original mash back into the jar.
- Screw on a lid and ring, shake and allow to marinate for an additional 2 weeks.
- After the final 2-week infusion, drain the bitters away from the mash.
- Discard the mash and store your homemade bitters in a closed container.
Nutrition
Notes
- If you notice sediment in the bottom of the completed bitters jars, this is normal. It could be a sign that the spices got crushed too much in the blender. Strain through a coffee filter if it is too much for you.
- Shake each jar before using.
- The recipe calls for ⅓ cup crushed, toasted spices, a flavor such as orange, lavender or cherry and corn alcohol of 80 proof to cover.(about ¾ cup) This recipe can be made in larger batches. Just keep the ratios about the same.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
Lindsey says
Hi! Where do you purchase the two roots and the bark for this recipe? Thanks!
Sarah Mock says
Lindsey,
Thank you for pointing out that I am missing links to the spices! I thought I had them in there but it turns out I don't. I have added links in the recipe card as well as the list of ingredients. Thank you again!
Sarah