Lemon bitters
How to make your own lemon bitters The easiest way to understand homemade bitter production is to think about it in terms of tea, Salazar says. “You put herbs, roots, whatever in hot water, and after a while the water extracts the properties of whatever it was in,” he says. “Bitters are the same. We use alcohol — which is both an extractor and a preservative at the same time — and age it about a month.” At the end of the day, it’s all about trial and error. Slight tweaks are magnified over time as the bitter ages and matures. This recipe is a good start. Ingredients 950 ml of high-proof grain alcohol like Everclear or Wray & Nephew overproof rum for a sweeter bitter 10 lemons 1 orange 6 cardamom pods 6 cloves 1 stick of cinnamon 1 stalk of lemongrass, chopped 1/4 teaspoon coriander 1/4 teaspoon white pepper 1/4 teaspoon cinchona bark* 1 tablespoon gentian root* Directions Cut the skin off eight of the lemons with a vegetable peeler, chop, and put in a Ma