Orange Bitters
TIME/SERVINGS
Total: Under 5 mins, plus steeping time
Active: Under 5 mins
Makes: 2 1/4 cups
By Amy Wisniewski
Orange bitters add a hint of citrus flavor and round out any cocktail. Enjoy this homemade version in your next French 75.
What to buy: We used Everclear 151 grain alcohol in these bitters. Its lack of impurities and sugar allows it to pick up the flavoring elements much faster than vodka.
Dried orange peel is the key flavor note in these bitters. It can often be found in the bulk tea or dried herb section of grocery stores.
Gentian extract is taken from the root of the gentian flower and used to aid in digestion; it packs a potent kick.
Game plan: Simply straining the alcohol through a fine-mesh strainer will leave a few cloudy particles behind (which aren’t harmful). If you want completely clear bitters, strain through a coffee filter nested in the strainer.
The bitters will last indefinitely when stored in an airtight container in a dark spot.
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- 1 (750-milliliter) bottle grain alcohol, such as Everclear 151
- 1/2 pound orange peel pieces
- 1 teaspoon fennel seed
- 1/2 teaspoon coriander
- 4 cardamom pods
- 20 drops gentian extract
- Combine all ingredients in a 2-quart jar with a tightfitting lid. Close and store at room temperature. Let steep 14 days, shaking the jar every other day.
- Strain alcohol from spices and store in a jar with a tightfitting lid in a dark place.
COMMENTS | ADD YOUR OWN
I love this. This is going to be my Christmas present to someone! Not sure who yet, but looks perfect... and I get to test it out on myself first!
Is the coriander seed or powder?
I'd guess coriander seed, since the other spices are whole and you wouldn't want to muddy the liquid with powder.
The orange peel pieces, do you grind them up of they come ground?
The orange peel I've seen in the spice section at stores is coarsely ground. It's almost like little pellets. For this recipe I wouldn't recommend grinding it any finer.
The orange peel I've seen in the spice section at stores is coarsely ground. It's almost like little pellets. For this recipe I wouldn't recommend grinding it any finer.
i'll do the inaugural dumb question on this recipe...
is the remaining alcohol the bitters, or is it the alcohol infused spices that you toss into the shaker?