Tuesday, March 3, 2015

Spiced Vanilla Bitters


When I picked up a copy of Edible San Luis Obispo, on our kamikaze run to Paso Robles last weekend (when we explored Halter Ranch Vineyards), I was inspired by an article titled "Drops and Dahses: DIY Floral Bitters" by Jaime Lewis.

I've purchased my share of bitters for craft cocktails, but I never thought to make my own. Jaime's article offered two recipes - Hibiscus Bitters and Lavender Bitters - that provided a great starting point for my own experimentations. The formula seems pretty simple - bittering agents plus flavoring agents plus alcohol. We'll see how it turns out in two weeks...just in time for a birthday dinner for one of my best friends! Cheers.


Ingredients

  • one 3" piece of cinnamon
  • 2 star anise pods 
  • 3 cardamom pods
  • 1 t whole cloves
  • 1 vanilla bean, sliced open
  • one 1" piece of ginger, thinly sliced
  • peel from one organic lemon
  • 4 ounces rum
  • 6 ounces vodka

Procedure
Place all of the ingredients in a jar. Make sure that the spices are submerged. Cover with a lid and place in the cupboard. Shake gently everyday. Let steep and infuse for two weeks.

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