Homemade Bitters: Amazing Cocktails

Some of the roots and herbs needed for bitters

One of my favorite  restaurants, and cookbooks, is Vedge. This vegan restaurant in Philadelphia has outstanding plant based food and incredible cocktails paired with the food.

The cookbook also has great recipes, for both food and drinks. One cocktail, the Sage Martini, has this throwaway suggestions: why not make your own bitters? Of course, there is a recipe for bitters and of course I had to make them.

Then I went on a bitters kick, and made several varieties. If you are a fig fan, these bitters are fabulous in a Manhattan or a drink with amaro. You need both fresh and dried figs, and patience.

You also need a good source for all the exotic ingredients. Luckily, I live in Brooklyn, whereto can source pretty much everything. Even so, I had to go to several place to find cinchona bark and gentian root.

What's next

Now that I've 'mastered' the subtleties of bitters' making, I might try my hand at making my own whiskey, or moonshine.

Holiday gifts

I know, it's a bit early to think of holiday gifts, but homemade bitters make great gifts. I buy small Mason jars and print a recipe using the bitters, which I stick on the jar.

The bitters 'mash' and homemade bitters

Bitters recipe

2 cups over-proof bourbon 

1 cup dried figs (about 6 ounces), halved

8 green cardamom pods, crushed

4 cloves

2 fresh figs, halved

Strips of zest from 3 oranges

1 tablespoon cinchona bark

1/2 teaspoon gentian root

1/4 cup dried orange peel

One 3-inch cinnamon stick

1 vanilla bean, split

2 tablespoons simple syrup

In a 1-quart glass jar, combine all of the ingredients except the syrup. Cover and shake well. Let stand in a cool, dark place for 2 weeks, shaking the jar daily. 

Strain the infused alcohol into a clean 1-quart glass jar through a cheesecloth-lined funnel. Squeeze any infused alcohol from the cheesecloth into the jar; reserve the solids. Strain the infused alcohol again through new cheesecloth into another clean jar to remove any remaining sediment. Cover the jar and set aside for 1 week. 

Transfer the solids to a small saucepan. Add 1 cup of water and bring to a boil. Cover and simmer over low heat for 10 minutes; let cool completely. Pour the liquid and solids into a clean 1-quart glass jar. Cover and let stand at room temperature for 1 week, shaking the jar once daily. 

Strain the water mixture through a cheesecloth-lined funnel set over a clean 1-quart glass jar; discard the solids. If necessary, strain again to remove any remaining sediment. Add the infused alcohol and the syrup. Cover and let stand at room temperature for 3 days. Pour the bitters through a cheesecloth-lined funnel or strainer and transfer to small glass Mason bottles. Cover and keep in a cool, dark place.