A drop or two of orange bitters can add depth to your cocktail, or a splash with soda water and ice can stimulate your appetite. The recipe below is for classic orange bitters. Still, the possibilities are endless with the botanicals you can choose, such as cacao nibs, dried chiles, cardamom pods, dried cherries, vanilla beans, ginger—the list goes on and on.
Glassware and props provided by Found on 4th in Albuquerque.
Orange Bitters Recipe
Servings: 2 pints
Ingredients
- 1/2 cup estimate dried orange peels
- 1 cup 151-proof spirit or the highest-proof vodka you can find
- 1 teaspoon gentian root
- 1 teaspoon quassia chips
- 1 cup bourbon
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon cloves
- 1 star anise pod
- 1/2 teaspoon anise
Instructions
- Add orange peels and 1/2 cup 151-proof spirit to a quart-size jar. Seal and shake—this is your orange component.
- Put the cloves, caraway seeds, star anise, and anise seeds in a pint-size jar with 1/2 cup 151-proof spirit and shake—this is your spice component.
- Put the gentian root and quassia chips in another pint-size jar with bourbon and shake—this is your bittering mix.
- Store all 3 jars in a cool, dark place. After 10 days, strain the spiced spirits and bittering mix through a fine-mesh sieve to remove the solids. Then strain the spirits again through cheesecloth into the orange-flavoring jar—do not remove the orange zest. Seal and shake vigorously. Let this mixture steep for an additional 11 days. Strain out the orange zest through a fine-mesh sieve, then strain again through cheesecloth or a coffee filter into your desired final container. Enjoy a few drops in your favorite cocktail or mocktail.
