My recipe is based off of B.T. Parsons’ recipe found in his essential book on bitters, aptly titled “Bitters“. I made his version last year to the letter and enjoyed the results, however, I found that this year I wanted a version less sweet and delicate, and more bitter with richer citrus notes. So that’s what you’re getting here.
A couple of tips to help you along the way: First, use a vegetable peeler to zest the citrus. Using a light hand while peeling will help keep the pith on the fruit and not on the zest (YOU want to control your bitterness in the recipe, not the fruit). Second, invest in some cheesecloth. A small amount of cheesecloth will go a long way in keeping unwanted particles from entering your final product, and you’ll find plenty of other uses for it in the kitchen. And lastly, if any of these ingredients have you scratching your head, they’re all available online.
Adapted from the book “Bitters”
Yields approximately 18 ounces
zest from 4 meyer lemons
zest from 1/2 bitter orange (such as Seville)
zest from 1 lemon
2 tablespoons dried lemon zest (see note below)
1/2 tablespoon dried orange zest
4 green cardamom pods, lightly crushed
1 teaspoon dried ginger (do not use powder, see note on dried citrus)
1/4 teaspoon whole coriander
1/4 teaspoon whole white pepper
4 – 5 dried Dried Kaffir Lime Leaves
3/4 teaspoon gentian root
1/4 teaspoon whole fennel seeds
2 cups high proof vodka (I have access to 150 proof everclear in California, however, 100 proof vodka would also work)
1 cup water
- To make dried citrus, zest 4-6 large lemons (2 oranges or peel a 1″ nub of ginger and slice). Chop peel and lay on a baking sheet in an oven set at 250Â°F for 1 hour. Peel should be completely dry but not brittle. Dried lemon zest is also available commercially.
- In an airtight container, combine all of the zest, cardamom, ginger, coriander, white pepper, lime leaves, gentian root, and fennel seed. Pour vodka over the ingredients and seal container. Swirl to combine. Keep the container in a cool, dark place for two weeks, swirling mixture once daily. (I find it helps to set a calendar reminder also at this point.)
- After two weeks, strain out solids and set aside. Strain liquid through a cheesecloth to remove any particles left and transfer to an airtight container. Store in a cool, dark place. In a small sauce pan, combine solids with water and bring to a boil over medium high heat. Once boil is reached, turn heat to low and let simmer, covered, for 10 minutes. Remove from heat and let cool. Once cool, pour contents of the pan into a separate airtight container and let sit one week.
- After a week, strain out solids through a cheesecloth-lined fine mesh strainer. Add to the original liquid that has been set aside. Let sit at room temperature for 3 days and skim off any residue that accumulates at the top. Strain again if there is any leftover sediment and bottle into dropper bottles for storage.
Meyer lemons have a more pronounced floral aroma, as opposed to just a regular lemon, which tends to be more astringent. To pierce the perfumy nature of the meyer lemons, the kaffir lime leaves give a nice punch and aroma, while the bitter orange, fennel and spices create earthy undertones for balance.
I add a few drops to a Gin & Tonic, and they can be used as a sub for recipes using regular lemon bitters. Experiment and see what cocktails work for you!
*This recipe originally appeared on the Serious Drinks site.
Such a great write-up…again. I like reading things on your site more, as the layout is so peaceful ^_^
Aw, thanks! I want to keep it as simple as possible. Thinking about moving the links to their own page.
Looks cool and fun. I am not clear if I should be adding fresh zest AND dried zest or just drying all the zest mentioned in the recipe. thanks.
Both the fresh and dried. They add a more complex flavor when added together.
Lovely! I’ve wanted to take a stab at bitters making for awhile but I’ve been cheap and cowardly. Did it cost alot to make? I’ve been perusing Bitters by Brad Parsons but I’m looking to strike my own recipe and am not sure where to start.
It’s actually really cheap. The most you will spend is in the alcohol. The gentian is dirt cheap however I don’t know what citrus will run you in your state. I get a lot for free from my inlaws who have multiple citrus varieties at their home. Mainly it will just take some time. Love to know how yours turns out!
Thanks so much for sharing this. I’m excited to try them. Quick question, tho: there’s seems to be more orange flavoring in this recipe, so when you say “richer citrus notes” do you mean generic citrus or Meyer lemon? Thanks!