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.

Ingredients:
- 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.
- 6 g gentian root (bitter backbone)
- 3 g dried bitter orange peel (or 1 tsp dried orange peel)
- 2 g cassia cinnamon (broken into 2–3 pieces)
- 2 g whole cloves (about 6–8 cloves)
- 2 g allspice berries (about 6–8)
- 1 star anise
- 2 green cardamom pods, crushed
- 2 black peppercorns, crushed
- 2 g dried ginger (or 1 small piece fresh, thinly sliced)
- 1/2 vanilla bean, split (or 1/2 tsp vanilla extract, added later)
- Optional: 5–10 ml simple syrup (1:1) or 5 ml glycerin for smoothing; optional water to dilute
Equipment:
- clean 120–150 ml amber glass jar with tight lid
- fine mesh strainer, coffee filter or cheesecloth
- amber dropper or dasher bottle for storage
Steps:
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.
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.
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.
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.
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.
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.
7) Bottle: decant into a dark glass dropper or dasher bottle. Label with contents and date.
8) Finishing: bitters often improve with a short rest after filtration; wait 1–2 weeks before regular use for flavors to marry.
Usage: use sparingly — 1–3 dashes per drink depending on intensity. Shake bottle gently before each use.
Safety note: use food-grade botanicals and safe-to-ingest spices. High-proof alcohol is flammable—handle with care.