Herbal Bitters
Bar Prep • bitters
Description
A concentrated, aromatic herbal bitters tincture built on gentian and angelica with citrus, warming spices, and a hint of savory herbs. Use dashes in cocktails (Old Fashioned, cocktails calling for bitters) or as a digestive drop.
History
Bitters began as medicinal herbal tinctures in the 18th–19th centuries and evolved into cocktail flavoring in the 19th century. This homemade version follows that tradition—using high-proof spirit to extract bitter and aromatic compounds from roots, bark, peels, and spices.
Instructions
Step 1.
Ingredients:
- 1 tbsp (about 6–8 g) dried gentian root (primary bitter)
- 1 tsp (about 2–3 g) dried angelica root
- 1 tbsp dried orange peel (or zest, no pith)
- 1 tsp dried chamomile flowers
- 6 whole cloves
- 4 crushed green cardamom pods
- 1/4 tsp black peppercorns, crushed
- 1 small sprig dried rosemary or 1/2 tsp dried rosemary
- 1/4 tsp allspice berries or 1 whole star anise
- Optional: 1/2 tsp quassia chips (if available) for extra bitterness
- 8 fl oz (240 ml) high-proof neutral grain spirit (50–75% ABV / 100–150 US proof). Vodka will work; higher proof extracts faster.
- Optional finishing sweetener: 1–2 tsp simple syrup or 1 tsp vegetable glycerin (to taste)
- 1 tbsp (about 6–8 g) dried gentian root (primary bitter)
- 1 tsp (about 2–3 g) dried angelica root
- 1 tbsp dried orange peel (or zest, no pith)
- 1 tsp dried chamomile flowers
- 6 whole cloves
- 4 crushed green cardamom pods
- 1/4 tsp black peppercorns, crushed
- 1 small sprig dried rosemary or 1/2 tsp dried rosemary
- 1/4 tsp allspice berries or 1 whole star anise
- Optional: 1/2 tsp quassia chips (if available) for extra bitterness
- 8 fl oz (240 ml) high-proof neutral grain spirit (50–75% ABV / 100–150 US proof). Vodka will work; higher proof extracts faster.
- Optional finishing sweetener: 1–2 tsp simple syrup or 1 tsp vegetable glycerin (to taste)
Step 2.
Steps:
1. Prepare botanicals: lightly crush cardamom pods, cloves, peppercorns to open them. If using whole dried orange peel, tear into smaller pieces. Measure roots and herbs.
2. Combine botanicals and spirit: place all dried botanicals in a clean, wide-mouth glass jar (at least 500 ml). Pour the 240 ml spirit over them, making sure they are fully submerged.
3. Seal and shake: seal the jar tightly. Store in a cool, dark place. Shake the jar vigorously once or twice daily for the first week, then at least every other day.
4. Macerate: let the mixture infuse for 10–14 days. Taste after 7 days—if you want stronger extraction, continue up to 21 days. Longer maceration increases bitterness and depth.
5. Strain: when extraction is to your liking, strain through a fine mesh sieve or cheesecloth into a clean container. Press or squeeze to recover the alcohol from solids. For clearer bitters, filter again through coffee filters or a paper towel—this will take time as it clogs.
6. Optional water wash (for flavor clarity): pour the spent herbs into a new jar, add 2–4 fl oz (60–120 ml) warm water, stir and let sit for 30–60 minutes. Strain and combine the water wash with the alcoholic extract to capture water-soluble aromatics. Note this will slightly lower ABV.
7. Finish and adjust: taste the tincture. If it's too harsh, add 1 tsp simple syrup or 1 tsp glycerin and stir. Do not over-sweeten—bitters should remain predominantly bitter and aromatic.
8. Bottle: decant into amber dropper bottles or a small swing-top/stoppered bottle. Label with date and contents.
9. Rest (optional): let the bottled bitters rest for 1–2 weeks to allow flavors to marry before regular use.
1. Prepare botanicals: lightly crush cardamom pods, cloves, peppercorns to open them. If using whole dried orange peel, tear into smaller pieces. Measure roots and herbs.
2. Combine botanicals and spirit: place all dried botanicals in a clean, wide-mouth glass jar (at least 500 ml). Pour the 240 ml spirit over them, making sure they are fully submerged.
3. Seal and shake: seal the jar tightly. Store in a cool, dark place. Shake the jar vigorously once or twice daily for the first week, then at least every other day.
4. Macerate: let the mixture infuse for 10–14 days. Taste after 7 days—if you want stronger extraction, continue up to 21 days. Longer maceration increases bitterness and depth.
5. Strain: when extraction is to your liking, strain through a fine mesh sieve or cheesecloth into a clean container. Press or squeeze to recover the alcohol from solids. For clearer bitters, filter again through coffee filters or a paper towel—this will take time as it clogs.
6. Optional water wash (for flavor clarity): pour the spent herbs into a new jar, add 2–4 fl oz (60–120 ml) warm water, stir and let sit for 30–60 minutes. Strain and combine the water wash with the alcoholic extract to capture water-soluble aromatics. Note this will slightly lower ABV.
7. Finish and adjust: taste the tincture. If it's too harsh, add 1 tsp simple syrup or 1 tsp glycerin and stir. Do not over-sweeten—bitters should remain predominantly bitter and aromatic.
8. Bottle: decant into amber dropper bottles or a small swing-top/stoppered bottle. Label with date and contents.
9. Rest (optional): let the bottled bitters rest for 1–2 weeks to allow flavors to marry before regular use.
Step 3.
Usage: 2–4 drops to 1/4 tsp per cocktail depending on strength and preference.
Storage
Store in a sealed amber or dark glass bottle in a cool, dark place away from heat and direct sunlight. High-proof alcoholic bitters remain stable for years; if you added water or sugar, refrigerate and note the shorter shelf stability.