How to Make Homemade Bitters

Before you start

Cocktail bitters are concentrated infusions of bittering agents and aromatics in strong alcohol. A few dashes add depth to an Old Fashioned or a Manhattan. Homemade bitters let you shape the profile, and they make thoughtful gifts.

The essentials are a bittering agent, aromatics and a high-proof spirit. Gentian root is the most common bittering agent, and it is very potent, so this recipe steeps it separately and blends it in to taste. The aromatics, orange peel and warm spices, steep for about two weeks. A short simmer of the strained solids in water pulls out extra flavor, and a small amount of syrup rounds off the edges. Taste carefully at every stage.

Ingredients

• Aromatic infusion200 ml (6¾ oz) high-proof neutral spirit or overproof rye — 50 to 60% ABV
• 10 g (about 2 tbsp) dried bitter orange peel
• 1 cinnamon stick
• 5 green cardamom pods — cracked
• 4 whole cloves
• ½ tsp allspice berries
• ½ tsp coriander seeds
• Bittering infusion60 ml (2 oz) same high-proof spirit
• 3 g (about 1 tsp) dried gentian root — cut, from a reputable spice supplier
• Finishing60 ml (¼ cup) water
• 10-15 ml (2-3 tsp) rich simple syrup (2:1)

Method

1. Place the orange peel, cinnamon, cardamom, cloves, allspice and coriander in one jar and pour in 200 ml spirit. In a second jar, combine the gentian root with 60 ml spirit. Seal both.
2. Store both jars in a cool, dark place. Shake them once a day.
3. After 4 to 5 days, strain the gentian infusion through a fine strainer and coffee filter. It will be intensely bitter. Set it aside.
4. After 14 days, strain the aromatic infusion, reserving the solids. Filter the liquid through a coffee filter.
5. Put the reserved solids in a small saucepan with the water. Simmer gently for 10 minutes, then cool, strain and add the liquid to the aromatic infusion.
6. Blend in the gentian infusion a teaspoon at a time, tasting a drop in water after each addition, until bitterness balances the spice. Add rich syrup to taste.
7. Bottle in dasher bottles, label with the date and let rest for a day before using. Start with 1 to 2 dashes per drink.

Tips for success

• Taste bitters diluted in a little water or soda; straight from the bottle they are too intense to judge.
• Keep notes on quantities and timing so you can repeat or adjust the blend.
• Swap in different aromatics, such as dried cherries, cacao nibs or coffee beans, for different styles.

Substitutions

Neutral spirit

Overproof bourbon or rye adds sweetness and oak; overproof rum suits tiki-style bitters.

Gentian root

Quassia chips or wild cherry bark give different bitterness profiles. Use small amounts and taste.

Dried bitter orange peel

Fresh orange zest, pith removed, gives a brighter but less lasting orange note.

Troubleshooting

The bitters taste harsh and medicinal

Too much gentian. Add more aromatic infusion and a little more syrup to rebalance.

They taste weak

Steep the aromatics longer, or use a higher-proof spirit to extract more flavor.

Cloudiness appears after adding water

Oils are coming out of solution. Let it rest and filter again; slight haze is harmless.

Storage

Store in sealed bottles at room temperature, away from light. Because of the high alcohol content, bitters keep for years, though aromatics fade slowly over time.

Safety notes

These bitters are roughly 40 to 50% ABV, though a dash contains very little alcohol. Use only food-grade botanicals sold for culinary use, and avoid unfamiliar herbs. Serve only to adults of legal drinking age and never drink and drive.