Simple Bitters
Bar Prep • bitters
Description
A concentrated, at-home aromatic bitters tincture built on a gentian bitter base with warm spices and citrus. Designed for cocktails, a few drops add complexity and balance.
History
Bitters originated as medicinal tinctures in the 18th–19th centuries and evolved into cocktail flavoring agents (e.g., Angostura). Homemade bitters follow the same tincture technique: extracting flavors from botanicals into high‑proof alcohol.
Instructions
Step 1.
Ingredients:
- 120 mL (4 fl oz) high‑proof neutral spirit (at least 40% ABV; 50–60% ABV or 100–151 proof gives stronger extraction)
- 10 g dried gentian root (primary bittering agent)
- 6 g dried sweet orange peel (or 1 medium orange peel, pith removed, dried)
- 2 whole cinnamon sticks
- 6 whole cloves
- 6 green cardamom pods (lightly crushed)
- 1 tsp coriander seed (lightly crushed)
- Optional: 1/2 tsp dried chamomile or 1 small star anise for floral/licorice notes
- 120 mL (4 fl oz) high‑proof neutral spirit (at least 40% ABV; 50–60% ABV or 100–151 proof gives stronger extraction)
- 10 g dried gentian root (primary bittering agent)
- 6 g dried sweet orange peel (or 1 medium orange peel, pith removed, dried)
- 2 whole cinnamon sticks
- 6 whole cloves
- 6 green cardamom pods (lightly crushed)
- 1 tsp coriander seed (lightly crushed)
- Optional: 1/2 tsp dried chamomile or 1 small star anise for floral/licorice notes
Step 2.
Equipment:
- 4–6 oz (120–180 mL) amber glass jar with tight lid
- Funnel and fine mesh/coffee filter or cheesecloth
- Amber dropper bottles for final storage
- 4–6 oz (120–180 mL) amber glass jar with tight lid
- Funnel and fine mesh/coffee filter or cheesecloth
- Amber dropper bottles for final storage
Step 3.
Steps:
1. Prepare botanicals: lightly crush seeds (cardamom, coriander) and break cinnamon sticks. If using fresh orange peel, remove pith and dry briefly or use a dehydrator/oven on very low heat until tacky/dry.
2. Place all botanicals into the clean amber jar. Pour the measured spirit over the botanicals, ensuring they are fully submerged and leaving some headspace.
3. Seal the jar tightly. Label with start date and ingredients.
4. Store in a cool, dark place. Shake the jar vigorously once or twice daily for the first week, then every 2–3 days thereafter.
5. Taste (by diluting a drop in water or a bit of spirit) after 3–5 days to monitor extraction. Continue infusing until desired balance is reached — typically 7–14 days. Gentian is potent; if it becomes too bitter, you can dilute later.
6. When the flavor is right, strain the tincture through a fine mesh strainer lined with coffee filter or several layers of cheesecloth into a clean container. Press solids gently to extract liquid; avoid forcing fine sediment through.
7. Optional: If the tincture is excessively strong or bitter, you can add 5–15 mL simple syrup (1:1 sugar:water) to taste or dilute with a small amount of neutral spirit/water to reach preferred intensity. (Adding water may cloud the tincture; filter again if needed.)
8. Transfer the finished bitters into amber dropper bottles using a funnel. Label with contents and date.
9. Let the bottled bitters rest for 1–3 days and taste again. Flavor often rounds out after a short settling period. Shake before each use.
1. Prepare botanicals: lightly crush seeds (cardamom, coriander) and break cinnamon sticks. If using fresh orange peel, remove pith and dry briefly or use a dehydrator/oven on very low heat until tacky/dry.
2. Place all botanicals into the clean amber jar. Pour the measured spirit over the botanicals, ensuring they are fully submerged and leaving some headspace.
3. Seal the jar tightly. Label with start date and ingredients.
4. Store in a cool, dark place. Shake the jar vigorously once or twice daily for the first week, then every 2–3 days thereafter.
5. Taste (by diluting a drop in water or a bit of spirit) after 3–5 days to monitor extraction. Continue infusing until desired balance is reached — typically 7–14 days. Gentian is potent; if it becomes too bitter, you can dilute later.
6. When the flavor is right, strain the tincture through a fine mesh strainer lined with coffee filter or several layers of cheesecloth into a clean container. Press solids gently to extract liquid; avoid forcing fine sediment through.
7. Optional: If the tincture is excessively strong or bitter, you can add 5–15 mL simple syrup (1:1 sugar:water) to taste or dilute with a small amount of neutral spirit/water to reach preferred intensity. (Adding water may cloud the tincture; filter again if needed.)
8. Transfer the finished bitters into amber dropper bottles using a funnel. Label with contents and date.
9. Let the bottled bitters rest for 1–3 days and taste again. Flavor often rounds out after a short settling period. Shake before each use.
Storage
Store in amber glass dropper bottles in a cool, dark place. Keep lids tight. Shake before use. Label with date and ingredients. If any off‑smells, haze, or mold appears (very unlikely with sufficient alcohol), discard.