Learn more about bitters here – http://okramagazine.org/2013/04/12/bitters-panacea-to-barmans-friend/
MAKES ABOUT 1 CUP
- 1/4 cup any kind or blend of dried or fresh herbs, or flowers or dried fruit peels or pulp
- 1 cup grain alcohol, 151 rum, or other high-proof spirit
Place herbs, flowers, etc., in a screw-top jar and cover with the base spirit of choice. Seal the jar and store in a cool, dark place for 2 to 4 weeks. Give the jar a good, vigorous shake once a day.
Strain the alcohol into a clean Mason jar through cheesecloth to separate the liquid from the dry ingredients. Once the majority is strained, gather the cloth into a ball and squeeze it to release as much liquid as possible.
Discard formerly dry ingredients.
Dilute the bitters by measuring the amount of liquid spirit and adding 1/2 that amount of water. Pour into small dropper bottles for easy use.
Bitters may be stored at room temperature for up to 12 months.