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Angostura Bitters

A homemade recipe for Angostura Bitters that allows for customization and adds a personal touch to your cocktails.
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Prep Time 10 minutes
Total Time 21 minutes
Servings: 15 ounces
Course: Condiment
Cuisine: Caribbean
Calories: 5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups high-proof alcohol such as Everclear
  • 2 tablespoons cinchona bark
  • 2 tablespoons gentian root
  • 1 teaspoon cloves
  • 1 teaspoon coriander seeds
  • 1 teaspoon cardamom pods
  • 1 tablespoon orange peel dried
  • 1 tablespoon lemon peel dried
  • 1 cup water for dilution

Equipment

  • Glass jar with a tight lid
  • Cheesecloth or a fine mesh strainer
  • Small funnel
  • Dropper or small bottles for storage
  • Measuring spoons

Method
 

  1. Gather all your ingredients and equipment in one spot.
  2. Roughly crush the cinchona bark, gentian root, and spices using a mortar and pestle.
  3. Place the crushed herbs and spices into your glass jar.
  4. Pour the high-proof alcohol over them, ensuring everything is submerged.
  5. Seal the jar tightly and give it a good shake.
  6. Store the jar in a cool, dark area for 2-3 weeks.
  7. Give the jar a gentle shake every few days.
  8. After the infusion period, strain the mixture through cheesecloth into a clean jar.
  9. Add water to dilute the bitters to your desired strength.
  10. Use a dropper to transfer the bitters into small bottles for easy use.

Notes

Adjust the infusion time based on your flavor preference; longer infusions yield more intense flavors.