Monthly Archives: April 2009

Okay, I’ve been fucking around with this post for two months, and I keep changing it, so I’m just gonna put this part up to begin with.  The reality is, bitters are like Unicorns, obviously they exist, but they’re really difficult to stab in the chest.  And, what’s more, irregardlessly, since I pretty much exist on the plane of “making bitters” as the Buddhists say, this post can never really be “done” in the done sense.  And, while I’m not actually sure if Buddhists say that, I am getting pretty drunk.  So fucks it.

Bottomless Bitters

Jamie Boudreau has an excellent post I’ve used to develop the following outline for a bottomless bottle of bitters. The general idea is to make a few different infusions and mix them together for the desired flavor.

Bitter Mixture. The bitter mixture is going to give the final product it’s bitter taste (duh). It should consist of a high proof liquor (I’ve used 100* rye and 151* rum) along with the bittering agent. I have found ½ tbsp each of gentian, calmus and wormwood is sufficient to achieve an extremely bitter mixture (There also doesn’t seem to be too much difference between the bittering agents in terms of flavor – if you’ve only got wormwood, don’t sweat it – but only use 1 tbsp. per 750 ml bottle, as wormwood is the most bitter). Also, if you use too much bittering agent or let it sit for too long, it starts to get a dirty taste that becomes tough to mask. (This happened to my first batch, and I was able to make my Bird’s Eye bitters with it, but not much else). A week of macerating should do the trick – after that strain out the bitters and keep the mixture in a sealed bottle.

Flavoring Mixture. This mixture is going to be where the main flavor of the final product comes from. I’ve found it best to get as overwhelmingly powerful of a flavor as possible in this mixture so the bitters don’t get lost in the drink. My lemongrass bitters consisted of ¼ lb. of ground lemongrass and black pepper which was macerated in 350 ml of 151* rum for about ten days, while the butter bitters achieved it’s flavor by fat washing two sticks in 350 ml of 107* bourbon for a day and a half. (It seems that just about any ingredient with fats or oils can be used in a fat wash which his nice and quick, but if you’re using something drier it’s gonna take some patience. For me the hardest part is NOT drinking the infused liquor before it’s ready.)

Secondary Flavoring Mixture (optional). This mixture will be the supporting player in the end product. (If you’re going for a two flavored bitter such as pistachio-vanilla, you’ll want this to be just as powerful as the primary flavoring mixture and mix them in equal ratios.) My secondary is a “spice mixture” which contains a vanilla bean, a few cracked cinnamon sticks, a whole nutmeg, a few whole cloves and a half a dozen whole star anise, all of which is macerated in a bottle of 100* bourbon. This mixture adds an extra bit of spice and excitement to most of the bitters I make. Since the final product only uses a bit of this (usually 10% – 20%), I just fill the original jar with bourbon as I use it and throw in a bit more spice if it’s needed. It’s pretty good on it’s own too.

Citric Flavoring Mixture (optional). This mixture will brighten up the end product quite a bit, but it’s not for every mixture. Much like the spice mixture, I keep about ¼ lb. of Seville orange peel macerating in Everclear 151* and add a bit to my bitters when they’re needed. This flavor works especially well in some of the lighter more fragrant bitters.

Make sure to shake each jar once or twice a day while you are infusing. This is important to expedite the flavor infusion into the liquor. The ratio of mixture depends on the final tastes of each mixture. I find it’s usually at least 50% primary flavoring and no more than 25% bitters, but your palette is going to be the final judge. Once the mixture is ready, I usually add a bit of simple syrup to sweeten the deal. Some recipes call for water, but I’ve never needed to add any. As I said, I like my bitters strong.

The moral of the story is if you make a 750 ml bottle of bitter mix and a 750 ml bottle of the secondary mix, you’ll essentially have an unlimited source of bitters, and all you’ll need to do is make the primary flavoring compound. Your primary flavoring can be made by the cup if you want, and you’ll still have more than enough for personal use.

Go forth and spread the bitters.