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.
- 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
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.