Homemade Bitters

Ingredients

• ●1 cup (240 ml) high-proof bourbon or rye (100 proof / 50% ABV if possible — higher proof extracts better)
• ●1 tablespoon dried gentian root (the primary bittering agent — available online or at herbal supply shops)
• ●1 teaspoon dried orange peel
• ●1 cinnamon stick, broken into pieces
• ●5 whole cloves
• ●5 whole allspice berries
• ●1 teaspoon coriander seeds
• ●½ teaspoon black peppercorns
• ●1 whole star anise
• ●¼ teaspoon dried chamomile flowers (optional)
• ●1 small piece fresh ginger (½ inch), sliced
• ●*For the sweetening (added after infusion):**
• ●2 tablespoons rich simple syrup (2:1 sugar to water)

Method

1. **Combine.** Place all the dry ingredients in a clean glass jar (a half-pint Mason jar works well). Pour the bourbon over them. Seal tightly.
2. **Infuse.** Store at room temperature, away from direct sunlight. Shake the jar once daily. Taste after 1 week — it should be intensely bitter and aromatic. Continue for 2-3 weeks total, tasting periodically. The gentian root provides the bitterness; the spices provide the complexity.
3. **Strain.** Pour through a fine-mesh sieve, then strain again through a coffee filter or cheesecloth for clarity. This takes patience — let it drip.
4. **Sweeten.** Stir in the rich simple syrup. This rounds the edges without making the bitters sweet. Taste and adjust.
5. **Bottle.** Transfer to small dropper bottles or dasher-top bottles. Label with the date.
6. *Use in:** Old fashioneds, manhattans, whiskey sours, or any cocktail that calls for Angostura. Use 2-4 dashes per drink.
7. *Storage:** Bitters keep at room temperature for 1 year or longer. The high alcohol content preserves them indefinitely. Like good wine, they improve over the first few months.