In Bloom Bitters Recipe

recipe_c_bitters

Photo by Martha Holmberg

In Bloom Bitters

This homemade bitters recipe works especially well in cocktails with tequila, gin, rum or mezcal. It's easy to make, and the resulting bitters are loaded with flavor.

1 750 ml. bottle El Dorado 151 rum
2 sprigs fresh lavender
5 fresh rose petals
5 fresh sage leaves
1 1/2 tsp. gentian root powder
Peel from 2 grapefruits (white pith removed)
Peel of 1 lemon (white pith removed)
3 whole star anise
Tools: large airtight container, strainer, cheesecloth

Combine all ingredients in an airtight container and allow to macerate for 3 to 4 weeks, shaking daily. Scoop out the solids with a slotted spoon, then filter the liquid through cheesecloth. Adjust the flavor by stirring in ¼ cup sugar or simple syrup and ½ cup water to start, adding more to taste. NOTE: You may substitute dried herbs in place of the fresh—just start tasting daily after two weeks, until desired strength is reached.

Brandon Wise for Irving Street Kitchen, Portland, Oregon