Ingredients:
- 3–4 medium oranges (organic preferred) — zest only (no white pith)
- 1 tbsp dried bitter orange peel (or extra fresh zest if not available)
- 1 tbsp gentian root (bittering agent)
- 1 tsp coriander seeds
- 4 green cardamom pods, slightly crushed
- 1 small cinnamon stick (about 1 inch)
- 3 whole cloves
- 1/4 tsp dried angelica root (optional)
- 8 fl oz (240 ml) high-proof neutral spirit (100–151 proof; e.g., 50–75% ABV grain alcohol or overproof vodka)
- 1–2 tsp distilled water or 1 tsp simple syrup (optional, to taste)
- 1 tsp vegetable glycerin (optional, for mouthfeel)

Steps:
1) Prepare zest: Use a vegetable peeler or microplane to remove only the orange-colored zest from the oranges, avoiding the bitter white pith. If using fresh zest, loosely dry it for a few hours or proceed fresh.
2) Lightly toast whole spices (coriander seeds, cardamom, cinnamon, cloves) in a dry skillet over low heat for 30–60 seconds until aromatic; cool.
3) Combine ingredients: In a clean 12–16 oz (350–500 ml) glass jar, add the zest, dried bitter orange peel, gentian root, toasted spices, and angelica (if using). Pour the spirit over the botanicals so they are fully submerged.
4) Label and steep: Seal the jar and store in a cool, dark place. Shake the jar once daily. Taste starting at day 3; typical infusion time is 7–14 days depending on desired intensity. When flavor is concentrated and balanced (citrus top note, bitter backbone, spice midnotes), stop the infusion.
5) Strain and press: Strain the infusion through a fine mesh sieve or chinois into a clean container. Press solids with a spoon to extract liquid. For extra clarity, filter again through a coffee filter or paper towel.
6) Adjust and stabilize: If desired, add 1–2 tsp distilled water to soften the alcohol bite and/or 1 tsp simple syrup or 1 tsp glycerin for mouthfeel. Add sparingly — bitters are concentrated.
7) Bottle and label: Transfer the finished bitters into amber glass dropper or dasher bottles. Label with date and contents.
8) Rest: Let the bottled bitters marry for 1–3 days, then taste and adjust (a touch more water or glycerin if needed).

Notes/tips:
- Avoid including pith from the oranges (it adds unpleasant bitterness). Use organic fruit if you plan to use zest without washing.
- Gentian root is the primary bittering agent; if unavailable, increase dried bitter orange peel and consider adding a small pinch of quassia or other bittering agent (use caution with unfamiliar botanicals).
- If you add sugar/simple syrup, shelf life is reduced; keep refrigerated and use sooner.
- Strength and bitterness can be adjusted by varying infusion time and amounts of gentian. For lighter orange aromatics, use more fresh zest and less gentian.