Homemade Bitters Recipe
Makes 5 ounces
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.
Notes
- When adding water to the infused alcohol, it will become cloudy. That is normal. No need to freak out.
- 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.
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