Basic Homemade Cocktail Bitters Recipe

Note: While there are multiple steps to this recipe, it is broken down into workable categories to help you better plan for infusing.

Infuse Alcohol With Herbs and Spices

1. Gather the ingredients.

   

2. Place the spices in a Mason jar and cover them with the grain alcohol.

   

3. Seal the jar and let the mixture stand in a cool, dark place for 15 days.

   

4. Give the jar a good, vigorous shake once a day.

   

5. After 15 days, strain the alcohol through a cheesecloth into a clean Mason jar to separate the liquid from the dry ingredients.

   

6. Once the majority is strained, gather the cloth into a ball and squeeze it to release as much liquid as possible.

   

7. Save the strained alcohol infusion for later. Label the bottle so you don't mistake it for something else.

   

Infuse Water With Herbs and Spices

1. Muddle the strained ingredients to break up all of the seeds and create a fine mixture—almost like a slurry or paste.

   

2. Place this paste into a saucepan and add 4 cups of water. You may not use all of this, but it's good to have an excess of aromatic water, just in case.

   

3. Bring the water to a boil. Cover and lower the heat and allow it to simmer for about 5 to 7 minutes.

   

4. Pour this mixture, without straining, into a jar. Cover and allow it to sit for five days in a cool and dry place.

   

5. Again, shake vigorously once a day.

   

6. After five days, strain the water through a cheesecloth and discard the solid pieces.

   

7. Measure the alcohol mixture and add an equal amount of the infused water.

   

8. Save the excess water for cutting. Cover the alcohol mixture and set it to the side.

   

Caramelize Sugar for Sweetener

1. Place the sugar in a small pan over medium-to-high heat.

   

2. Stir constantly and allow the sugar to caramelize until it becomes liquid and dark brown.

   

3. Remove from heat and allow to cool.

   

Combine the 3 Mixtures

1. Add the caramelized sugar to the alcohol and water mixture—the sugar may solidify for a minute, but it will eventually dissolve.

   

2. Seal the jar and allow the mix to sit for another five days.

   

3. Once again, shake daily.

   

4. Finally, after 25 days, strain the mixture of alcohol, infused water, and sugar, and pour into a bitters bottle or small decanter with a tight-sealing lid.

   

5. Cut the bitters with the extra infused water, or plain water, following a 1:2 ratio. For each cup of bitters, add 1/2 cup of infused water.

   

6. Your bitters can be stored for up to 12 months unrefrigerated in a cool place.

   

7. Use in your favorite cocktail and enjoy.