Skip to main content

#handcraftededibles: Meyer Lemon Bitters

By
I've decided that I am going to give handmade holiday gifts this year. You can follow my hashtag #handcraftededibles from now till December as I madly whip up things for friends and family. When I took a poll, friends all voted for edibles - or drinkables. So, I'm starting now. I'll be bottling up some Meyer lemon bitters for lucky cocktail crafters that I know. Our Meyer lemon tree is producing like crazy. I might have some limoncello in the works soon, too.


The bitters formula seems pretty simple - bittering agents plus flavoring agents plus alcohol. Cheers.

Ingredients
  • peel from 2 organic Meyer lemons
  • 6 white cardamom pods
  • 1/2 t whole cloves
  • 1/2 t coriander seeds
  • one 1" piece of ginger, peeled and cut into strips
  • 1 t birch bark pieces
  • 10 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 to four weeks. Strain and re-bottle.

I'll be sharing recipes that used these #handcraftededibles, too. Stay tuned!
Labels:

Comments

  1. Christy @ Confessions of a Culinary DivaJuly 11, 2015 at 11:06 AM

    Totally geeking out over making your own bitters. I need to try this. How long will the bitters stay fresh once made and bottled?

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more