Skip to main content

Spiced Vanilla Bitters

By

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.
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

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