Celery Bitters
Bar Prep • bitters
Description
A savory, aromatic celery bitters that layers bright celery seed and fresh celery notes with a bitter backbone (gentian) and warming spice. Designed for cocktails like Bloody Marys, savory martinis, or to add vegetal complexity to gin and whiskey drinks.
Instructions
1) Prepare ingredients: lightly crush celery seed, coriander, fennel, and peppercorns with a mortar & pestle or by pressing with the back of a spoon. Zest 1 small lemon (avoid pith). If using dried celery leaves, lightly crumble them; if using fresh celery leaves, pat dry and finely chop.
2) (Optional) Briefly toast seeds in a dry skillet over low heat for 30–45 seconds until fragrant; allow to cool.
3) Combine botanicals and spirit: place celery seed (6 g), dried/crushed celery leaves (4 g or 1 tbsp fresh leaves), gentian root (4 g), coriander seed (3 g), fennel seed (2 g), cracked black peppercorns (4), lemon zest, and 1 bay leaf into a clean 8–12 oz (250–375 mL) amber jar. Pour in 200 mL high-proof neutral spirit (50–75% ABV; or 100–151 US proof).
4) Seal and steep: cap the jar, shake well. Store in a cool, dark place. Shake the jar once or twice daily.
5) Taste schedule: begin tasting after 3 days. Continue steeping until desired intensity (typically 7–14 days). Gentian adds bitterness quickly—stop earlier if bitterness becomes overpowering.
6) Strain and clarify: when satisfied, strain the infusion through a fine-mesh sieve or cheesecloth into a measuring cup, then filter through coffee filter or a double layer of fine cloth to remove fine particles. Press solids to recover liquid.
7) (Optional finishing) If you want a slightly softer mouthfeel, add 10–15 mL simple syrup or 5–10 mL vegetable glycerin and mix thoroughly; note this will reduce shelf life. Adjust small amounts at a time and taste.
8) Bottle and age briefly: transfer into amber dropper or bitters bottles (10–30 mL dropper bottles recommended). Label with date and contents. Let rest 1–2 weeks to let flavors marry before heavy use.
9) Usage: add 1–3 dashes to cocktails, tasting and adjusting to preference.
2) (Optional) Briefly toast seeds in a dry skillet over low heat for 30–45 seconds until fragrant; allow to cool.
3) Combine botanicals and spirit: place celery seed (6 g), dried/crushed celery leaves (4 g or 1 tbsp fresh leaves), gentian root (4 g), coriander seed (3 g), fennel seed (2 g), cracked black peppercorns (4), lemon zest, and 1 bay leaf into a clean 8–12 oz (250–375 mL) amber jar. Pour in 200 mL high-proof neutral spirit (50–75% ABV; or 100–151 US proof).
4) Seal and steep: cap the jar, shake well. Store in a cool, dark place. Shake the jar once or twice daily.
5) Taste schedule: begin tasting after 3 days. Continue steeping until desired intensity (typically 7–14 days). Gentian adds bitterness quickly—stop earlier if bitterness becomes overpowering.
6) Strain and clarify: when satisfied, strain the infusion through a fine-mesh sieve or cheesecloth into a measuring cup, then filter through coffee filter or a double layer of fine cloth to remove fine particles. Press solids to recover liquid.
7) (Optional finishing) If you want a slightly softer mouthfeel, add 10–15 mL simple syrup or 5–10 mL vegetable glycerin and mix thoroughly; note this will reduce shelf life. Adjust small amounts at a time and taste.
8) Bottle and age briefly: transfer into amber dropper or bitters bottles (10–30 mL dropper bottles recommended). Label with date and contents. Let rest 1–2 weeks to let flavors marry before heavy use.
9) Usage: add 1–3 dashes to cocktails, tasting and adjusting to preference.
Storage
Store in a tightly sealed amber bottle in a cool, dark place. Shake before use. If you added simple syrup or glycerin, keep refrigerated and use within ~90 days; plain high-proof bitters remain stable for years.
Quick Info
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Created: 2026-01-13 04:07:51