Bitters, love them, need them, can’t say you hate them. Any cocktail needs them. They are to the American/UK cocktail as hops are too beer in my opinion. I am getting into making my own spirited bitters. My latest an apple bitters makes an amazing old fashioned. Nothing mind blowing, nothing sweet, just spicy 100proof rye, rough cut sugar, 3 dashes of apple bitters, a lemon twist and a medium cube. It is making my vacation start right at 5:35…
How do you make the bitters?
I’m ok with peychauds. Haven’t gotten into the fancy craft bitters.
This book about bitters is good and has some good cocktail recipes in addition TG O bitters recipes. The process is to soak bitter herbs, roots etc. And other flavorings in high proof alcohol for a couple weeks, strain and cook down, then sweeten and bottle. It’s easy but takes awhile.
I have a plethora of them, but seem to use West Indian Orange Bitters and Celery Bitters the most.
What do you use the celery bitters in?. I have celery from my garden that is in need of using up.
How I approach making almost any bitters:
step one pick out my bitters and my aromatics.
add to a vessel and add enough spirits of choosing to cover
hold for 14-18days shaking once a day
make a tincture of now “infused” spirits
separate solids from the tincture, I use a china cap and cheese cloth
take the bitters and aromatics from the tincture and boil for 10 mins, hold for a period of 7-10days
blend liquids together and syrup hold for another 3-5 days, skim the scum and bottle away
Apple Bitters
8 Jonagold Apple peels
6 Honeycrisp Apple peels
2 Red Delicious Apple Peels
Zest of 1 lemon
2 cinnamon sticks
1tsp allspice
½ tsp coriander
1 tsp cassia chips
1 tsp cinchona bark
2 cloves
1 star anise
3 cups of knob creek Rye
2 ½ cups Water
2 ½ Tbsp Turbinado Syrup
It really adds something special to a cocktail night. And making bitters together for the next cocktail night is fun too. 6 mason jars and a spirit of choice is really all you need to experiment with different combinations.
the seeds and the vegetable. I used about 1/3cup lemongrass, tsp coriander, 10 mint leaves, allspice berry, 1/2 tsp gentian root, 1/3cup celery seed, 1 1/4 cup celery, 2 cups of 151
I meant which cocktails. I definitely see using it in bloody marys but not sure what else.
pete
I like them in martinis, bloody Mary’s and I like to cook with them. Chicken noodle soup with a dash or two after caramelizing my veggies
Hmmm, bitter pineapple and bullet rye. Spicey smooth rye and pineapple aroma.
Eric’s wife: “What the hell’s in all these mason jars this time?”
Thanks, guys 
Eric, I feel your pain brother…
Mine is very encouraging of this sort of thing and actually makes more bitters and syrups than I do. She has been making mead for over twenty years as well.
You’re a lucky man…
Whistle pig 15 with lemon bitters, flamed lemon peel, and 1 cube of rough cut demerara
Its surprising and wonderful that flaming citrus oil actually makes a different. I always thought it was for show until I tried it.
Resurrecting a zombie thread here. I don’t make a lot of cocktails, so bitters are rarely on my radar. My wife ordered an Aperol Spritz at dinner a little while ago, but I ended up stealing most of it. Something about the interplay between bitter, sweet, and acidity really got my wheels spinning. Rather than go the Aperol/Campari-style liqueur route, I decided to try making a couple of batches of bitters. I’m getting ready to strain, filter, and bottle them in the next few days, and I’m looking forward to trying them out.
Lime Bitters:
Zest of 5(ish) small limes
Zest of 1/2 of a lemon
Zest of 1/2 of an orange
1 tsp Gentian root
1 tsp Angelica root
1 tsp Juniper berries
1/2 tsp White peppercorns
1/2 tsp Lavender flowers
8 oz Bacardi 151
Steep for 2 weeks, add 2 oz turbinado syrup, steep 1 more week
Aromatic Bitters:
Peel from 3 dried orange slices
1 tsp Gentian root
1 tsp Angelica root
1/2 tsp Lavender flowers
1/2 tsp Quassia wood
1/4 in chunk of cinnamon stick
1/2 tsp Coriander
1/2 tsp Tarragon
Small chunk of dark chocolate
8oz Everclear
Steep for 2 weeks, add 2 oz Turbinado syrup, steep 1 more week
Like I said, I don’t generally make cocktails at home, but I’m looking forward to trying these out. I think the Lime bitters will be really nice with Gin/Vodka/Tequila drinks, or even splashed into lemonade or citrusy soft drinks. Outside of an Old Fashioned, I’m not sure what I’ll be using the Aromatic bitters in, but it should be fun to play around with.
Very cool. And it’s funny that you’re resurrecting this, because I was just searching this forum on “bitters” about a week ago.
When I sip liquor, I like to experiment with various bitters. No other additions/mixers, or maybe just a bit of tonic water. Mostly in tequila, bourbon, or rum.
That sounds like fun making your own. I especially like the sound of the lavender component.
Bergamot might be nice. I love the smell/taste of rosemary, and I put some in a rauchbier last year that came out with a really nice savory element.
Looks good. I haven’t made any bitters in a while, this might inspire me to pull out the bin of bitter roots.
Not only do I love bitters in cocktails, I often put them in seltzer water for an interesting and refreshing drink on nights I don’t want alcohol.