Winter Spiced Herbal Bitters Recipe
These spiced bitters are so delectable you’ll want to drink them straight! Bitter mugwort, cardamom, and orange peel get the digestive juices flowing, while cacao and hawthorn add mouth-watering antioxidants. Take a few drops on the tongue 20 minutes before a meal to stoke the digestive fires, or add a splash of bitters to an aperitif for a delicious twist.
Equipment
- 32 oz. glass jar
- Glass dropper bottles - Optional
Ingredients
- ½ cup dried hawthorn berries (Crataegus spp.) or double the amount of fresh berries
- 2 Tbsp. cacao nibs (Theobroma cacao)
- 2 Tbsp. dried orange peel (Citrus x sinensis)
- 1 Tbsp. hulled cardamom seeds (Elettaria cardamomum)
- 2 tsp. cut and sifted dried mugwort leaves (Artemisia vulgaris) or double the amount of chopped fresh leaves
- 2 cinnamon sticks (Cinnamomum verum)
- 2 cups brandy or vodka
Directions
- In a 32 oz. glass jar, combine all herbs and spices.
- Cover with alcohol of choice. Brandy makes for a smooth and drinkable blend, while vodka provides a stronger and more medicinal extraction.
- Store in a cool, dark place for six weeks, shaking often.
- After six weeks, strain out the herbs and store your bitters in a glass jar in a dark cabinet. Best used within one year.