Bitters
Bitters are concentrated infusions of herbs, spices, fruits, and barks in high-proof alcohol. They add depth, complexity, and balance to cocktails. Here's a basic guide to making your own bitters:
Ingredients:
Base Alcohol: High-proof neutral spirits like vodka, Everclear, or high-proof grain alcohol. Aim for at least 100 proof.
Botanicals: Choose a variety of herbs, spices, fruits, and barks to create your desired flavor profile. Common ingredients include gentian root, cinchona bark, citrus peels, cloves, cinnamon, star anise, cardamom, and dried fruits.
Bittering Agents: Traditional bitters often use bitter herbs like gentian root or quassia bark. These add the characteristic bitterness to the bitters.
Sweetening Agents (Optional): Some recipes include sweetening agents like sugar, honey, or agave syrup to balance the bitterness.
Water: To dilute the bitters to your desired potency.
Equipment:
Glass Jars or Bottles: Use clean, sterilized glass containers to infuse your bitters.
Fine Mesh Strainer or Cheesecloth: For straining out the botanicals.
Funnel: Helps with transferring the finished bitters to bottles.
Small Pot: For heating water and making syrup if using sweetening agents.
Steps:
Choose Your Botanicals: Decide on the flavor profile you want for your bitters. Experiment with different combinations of herbs, spices, fruits, and barks.
Infusion: Combine your chosen botanicals with the base alcohol in a glass jar or bottle. Seal the container tightly and let it sit in a cool, dark place for at least a few weeks, shaking it gently every few days to help with extraction.
Taste Test: After a couple of weeks, start tasting your bitters periodically to gauge their flavor intensity. Keep in mind that the longer you infuse, the stronger the flavors will be.
Strain: Once you're happy with the flavor, strain the bitters through a fine mesh strainer or cheesecloth to remove the solids.
Optional Sweetening: If you're using sweetening agents, you can make a simple syrup by heating equal parts water and sugar until the sugar dissolves, then letting it cool before adding it to the strained bitters.
Dilution: If your bitters are too potent, you can dilute them with a bit of water until you reach your desired potency.
Bottle: Transfer your finished bitters to clean, sterilized bottles using a funnel.
Labeling: Don't forget to label your homemade bitters with the date and ingredients used.
Aging (Optional): Some people prefer to age their bitters for a few more weeks or even months to allow the flavors to meld together even further.
Enjoy: Use your homemade bitters in cocktails to add depth and complexity to your drinks. Experiment with different recipes and ratios to find your perfect combination.
Remember, making your own bitters can involve some trial and error as you fine-tune the flavors to your liking. Don't be afraid to experiment and have fun with it!
