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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