Homemade Cocktail Bitters
A basic recipe for crafting homemade cocktail bitters, perfect for experimentation and custom bar ingredients.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Combine 1 cup 151-proof grain alcohol with 1 tbsp quassia bark, 1 tsp cardamom seeds, 1 tsp coriander seeds, 1 tsp minced dried orange peel, 1/2 tsp caraway seeds, and 1/2 tsp dried gentian root in a 1-pint jar.
-
Seal the jar, shake daily, and let infuse in a cool, dark place for 14 days.
-
Strain the infused alcohol through cheesecloth, squeezing botanicals to extract liquid, then store the liquid.
-
Break up the strained botanicals with a muddler or mortar and pestle.
-
Add the broken botanicals and 2 cups water to a medium saucepan. Bring to a boil, then cover and simmer for 5 to 7 minutes.
-
Pour the water mixture, without straining, into a 1-pint jar. Cover, shake daily, and let sit in a cool, dry place for 5 days.
-
Strain the infused water through cheesecloth, discarding the botanicals.
-
Combine equal amounts of the infused alcohol and aromatic water in a 1-pint jar.
-
In a small saucepan, caramelize 1/3 cup sugar over medium-high heat, stirring constantly, until liquid and dark brown (3-4 minutes).
-
Add the caramelized sugar to the alcohol-water mixture; it will solidify briefly but dissolve within minutes.
-
Shake the bitters, then strain through cheesecloth to remove sediment. Pour into a sealed bitters bottle or decanter.