Spiced Bitters
Bar Prep • bitters
Description
A concentrated aromatic spiced bitters for cocktails, balancing warming spices (cassia, cloves, star anise), bittering gentian root, citrus peel and a touch of vanilla. Use a few drops to add depth to Old Fashioneds, Manhattans, tiki drinks and savory cocktails.
History
Bitters began as medicinal botanical tinctures in the 18th–19th centuries and evolved into indispensable cocktail flavoring agents (Angostura being the best-known). This recipe is a modern home-kitchen adaptation of traditional aromatic bitters, emphasizing warm spices.
Instructions
Step 1.
Ingredients:
Step 2.
- 100 ml high-proof neutral grain alcohol (at least 60% ABV / 120 proof). If unavailable, use 100 ml vodka (40% ABV) and expect a slower extraction.
Step 3.
- 6 g gentian root (bitter backbone)
Step 4.
- 3 g dried bitter orange peel (or 1 tsp dried orange peel)
Step 5.
- 2 g cassia cinnamon (broken into 2–3 pieces)
Step 6.
- 2 g whole cloves (about 6–8 cloves)
Step 7.
- 2 g allspice berries (about 6–8)
Step 8.
- 1 star anise
Step 9.
- 2 green cardamom pods, crushed
Step 10.
- 2 black peppercorns, crushed
Step 11.
- 2 g dried ginger (or 1 small piece fresh, thinly sliced)
Step 12.
- 1/2 vanilla bean, split (or 1/2 tsp vanilla extract, added later)
Step 13.
- Optional: 5–10 ml simple syrup (1:1) or 5 ml glycerin for smoothing; optional water to dilute
Step 14.
Equipment:
Step 15.
- clean 120–150 ml amber glass jar with tight lid
Step 16.
- fine mesh strainer, coffee filter or cheesecloth
Step 17.
- amber dropper or dasher bottle for storage
Step 18.
Steps:
Step 19.
1) Prepare botanicals: light crush cardamom pods, peppercorns and cassia to open aromatics. If using fresh orange zest, dry it briefly; otherwise use dried peel.
Step 20.
2) Combine: place all dried botanicals and split vanilla bean into the jar. Pour the alcohol over the botanicals so they are fully submerged. Seal the jar tightly and label with date.
Step 21.
3) Short maceration: shake the jar once or twice daily for 7 days to encourage extraction. Keep jar at room temperature away from direct sunlight.
Step 22.
4) Assess and continue: after 7 days, taste a drop (careful—very concentrated). If flavors are not yet developed, continue maceration up to 21–28 days, tasting every 3–4 days. High-proof alcohol extracts more quickly; lower-proof vodka will need longer.
Step 23.
5) Strain: when the aroma and bitterness are balanced to your liking, strain the liquid through a fine mesh strainer and then through a coffee filter or cheesecloth into a clean container to remove fines. Press gently on solids to recover liquid.
Step 24.
6) Optional smoothing/dilution: if the tincture is extremely harsh or very high proof, dilute with 5–15 ml distilled water to reach desired strength. Optionally add 5–10 ml simple syrup or 5 ml glycerin to round edges. Stir and rest 24–48 hours and taste again; adjust small amounts of water or sweetener if needed.
Step 25.
7) Bottle: decant into a dark glass dropper or dasher bottle. Label with contents and date.
Step 26.
8) Finishing: bitters often improve with a short rest after filtration; wait 1–2 weeks before regular use for flavors to marry.
Step 27.
Usage: use sparingly — 1–3 dashes per drink depending on intensity. Shake bottle gently before each use.
Step 28.
Safety note: use food-grade botanicals and safe-to-ingest spices. High-proof alcohol is flammable—handle with care.
Storage
Store in amber glass dropper/dasher bottles in a cool, dark place. Keep lids tight. Shake before use. Properly made, alcoholic bitters remain stable for many years; if aroma or color darken dramatically or an off odor develops, discard.