DIY Bitters | A Bitter Cure for the Winter Blues

As winter sets in up in the Northern Hemisphere, I get the urge to get cozy and start some sloooowww projects. Hello, bitters, my old friend.

Funny story, the first time I made bitters, I went to my local liquor store in Williamsburg, Brooklyn, and asked my local Russian liquor store proprietor for the 180 proof stuff. He climbed a rickety ladder to get it, and told me, “don’t drink! Only for soak, for mix. You drink, no babies. No babies, no life, you will die.” Maybe it was hyperbole, but I was careful to only use it for bitters and you should be too!

Bitters are a must-have in any bar, playing a crucial role in countless cocktails, from the martini to the old-fashioned and beyond. While popular brands like Angostura and Scrappy’s are excellent to keep on hand, making your own bitters is surprisingly straightforward with this basic recipe.

Homemade bitters are easy to prepare, though the process requires about 20 days to complete. Most of this time is passive, allowing the botanicals to infuse the alcohol and water. These bitters are intended for accenting beverages and food in small amounts—meant to be used by the dash, not consumed straight. For the base, use grain alcohol like 151-proof Everclear (75.5% ABV) or higher. If unavailable, 100-proof vodka can serve as a backup.

This recipe produces aromatic bitters, featuring quassia bark and gentian root as the primary bittering agents, complemented by botanicals like orange peel and caraway seeds for added complexity. Feel free to customize the recipe with various herbs and spices to craft flavors like orange, lavender, or creative combinations like coriander-lime.

Bitters are versatile beyond cocktails. They can enhance culinary creations such as sauces, soups, dressings, and even pie fillings with just a few drops. They also lend unique flavors to sodas and ice creams.

Can You Substitute Bitters?

Bitters are a singular ingredient with no true substitute due to their bold and complex character. While citrus peel might offer a hint of tartness, it cannot replicate the depth and nuance of a couple of dashes of bitters.

Ingredients

  • 1 cup 151-proof grain alcohol

  • 1 tablespoon quassia bark

  • 1 teaspoon cardamom seeds

  • 1 teaspoon coriander seeds

  • 3 teaspoons dried orange peel, minced

  • 1/2 teaspoon caraway seeds 

  • 1/2 teaspoon dried gentian root

  • 2 cups water

  • 1/3 cup sugar

INFUSE LIKE A MO-FO
In a quart jar, add 1 cup 151-proof grain alcohol, 1 tablespoon quassia bark, 1 teaspoon cardamom seeds, 1 teaspoon coriander seeds, 3 teaspoon dried orange peel (minced), 1/2 teaspoon caraway seeds, and 1/2 teaspoon dried gentian root. Seal the jar, shake, and let the mixture stand in a cool, dark place for 14 days. Shake it vigorously once a day.

I did mention a SLOW project.

Strain the infused alcohol into a clean jar through cheesecloth to remove the botanicals. Gather the cloth into a ball and squeeze it to release as much liquid as possible.

Save the strained alcohol infusion for later. Label the bottle so you don't mistake it for something else.

MAKE SOME FANCY WATER
Use a muddler or mortar and pestle to break up the strained botanicals as much as possible.

In a medium, nonreactive saucepan, add 2 cups water and botanicals.

[Yes, you are making tea.]

Bring the water to a boil. Cover and lower the heat. Allow it to simmer for 5 to 7 minutes.

Pour this mixture, without straining, into a 1-pint (or larger) jar. Cover and allow it to sit for 5 days in a cool and dry place. Shake vigorously once a day.

Strain the infused water through cheesecloth and discard the botanicals.

FINALLY, TIME TO MAKE THE BITTERS
Measure the infused alcohol and combine it with an equal amount of aromatic water in a 1-pint (or larger) jar.

In a small saucepan over medium-high heat, add 1/3 cup sugar. Stir constantly and allow the sugar to caramelize until it becomes liquid and dark brown, about 3 to 4 minutes.

Add the caramelized sugar to the alcohol and water mixture—the caramel will solidify, but it will dissolve within a few minutes.

Shake the bitters, then strain through cheesecloth to remove any sediment. Pour into a bitters bottle or small decanter with a tight-sealing lid.

The bitters can be stored for up to 12 months unrefrigerated in a cool place. Use in your favorite cocktail and enjoy.

Laena McCarthy