Bakehouse South Beach

808 First Street
Miami Beach, Florida 33139
305.434.8249
Bakehouse

Homemade Bitters

Ingredients
  • Bittering agents- indredients such as sarsaparilla, licorice root, artichoke leaf, black walnut leaf, citrus peel and dandelion root
  • Aromatic/ Flavor agents- just about any herb, flower, fruit or nut (allspice, cardamom, ginger, almonds, coffee beans, cherries, lavender, sage , chilies)
  • High proof liquor- 100 proof and grain alcohol is recommended (Everclear or vodka)
  • Distilled water for diluting (optional)
  • Sweetener (optional)
Tools
  • Cutting board, knife, vegetable peeler, and/or zester for cutting and peeling fruit
  • Knife and/or mortar and pestle for cracking spices
  • Measuring tools (cups, spoons, scale)
  • Mason jars or other glass containers
  • Labels for jars
  • Fine-mesh strainer, cheesecloth, or coffee filters for straining
  • Dropper, pipette, or syringe for blending
  • Small funnel
  • Bottles for finished bitters
Directions
  • Place each botanical (bittering agents or aromatic/flavor agent) in a separate jar. You may want to chop ingredients to expose more surface area for better and faster infusion.
  • Add liquor to each jar, making sure the botanicals are completely submerged. Cover the jar tightly.
  •  Label the jar with the contents and date.
  •  Give each jar a good shake, and continue to shake them once a day.
  • Depending on the botanical, infusing time may range from a day to several weeks. Regularly smell and sample each jar; it will be ready when it strongly conveys the ingredient. To smell, put a couple drops of the infusion in your palms, rub them together, and hold your hands up to your nose. To taste, put a couple drops in a glass of still or sparkling water.
  • When each jar is ready, strain out the solids. For finer straining, use a coffee filter.
  • Using a dropper, pipette, or syringe, start blending the different mixtures together in a small glass or clean bitters bottle. You might use anywhere from a couple drops to a full ounce or two of each mixture. Optionally, you can dilute it with distilled water and/or lightly sweeten it. Try your blend using smell and taste. Give it a few days or weeks for the flavors to really emerge.
  • If you didn’t blend your bitters right in the bottle, transfer the mixture to a clean container. It can last for years!

Find the original recipe here.