My First Bitters
- StriperGuy Jul 9, 2009 05:15 PM
Just started my first batch in a nice 375ml corked bottle. Used to hold a half bottle of tequila.
- Fill with grain alcohol
- Funky white raisins from the chinese supermarket
- 8 saffron threads
- 3 allspice berries
- 8 Sichuan peppercorns
- Piece dried tangerine peel
- 1 whole walnut meat toasted
- 4 regular peppercorns
- 1 smallish stick true cinnamon (not cassia)
- 4 cardomon pods crushes
- 1 small star anise crushed
- One nice 5 second grind of nutmeg
- 3 clove buds
- 1/2 TSP Gentian
- 1/2 TSP grains of paradise
- 1/4 TSP chichona
- 1/4 TSP wormwood
- 1/2 TSP valerian
- 2 small bay leaves
- zest of one meyer lemon
- zest of one lime
Gonna wait at least 2 weeks.
Thinking of adding a dash to some Cava. Not a manly drink, but bet it'll rock.
Also maybe just a dash in some cold gin.
Then certainly with gin and a spritz of citrus, served very cold.
It's gonna be a long 2 weeks.
This recipe sounds great. Don't forget to add some caramel after straining and before bottling to round out the flavors (melt 3 - 6 oz. of sugar, add the same volume of water and stir, let cool, then add to your strained bitters).
FYI, I always strain my bitters through a cheesecloth and then a coffee filter to get out as much sediment as possible. I use mason jars for steeping, and pour off the whole jar into a measuring cup, stick a cheesecloth-lined funnel into said jar and pour them back in. I repeat the same process, this time with a coffee filter in the funnel. Then I add the COOLED sugar syrup (hot sugar + 190 proof alcohol = bad news), stir/shake the jar, and let it incorporate for a day or so before decanting into 50 ml shaker bottles I got online somewhere.
If you'd like to trade, I've made grapefruit, sassparilla (one bottle of which is behind the bar at Drink - ask Sam or Ben about them!), anise/absinthe, and lime/lemongrass.