Diy Orange Bitters Recipes

MEYER LEMON-ORANGE BITTERS

Meyer Lemon-Orange Bitters image

Making your own bitters is a labor of love, so use the highest-quality ingredients you can, such as unwaxed organic citrus and top-shelf vodka. Gentian can be found online or at some health-food stores.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes Cocktail Recipes

Yield Makes 3 cups

Number Of Ingredients 8

Ingredients

4 organic oranges, well scrubbed
2 organic Meyer lemons, well scrubbed
1 tablespoon gentian root chips
1 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
1 cinnamon stick
1 750-ml bottle good-quality vodka, such as Prairie Organic

Steps:

Heat oven to 200 degrees. Using a vegetable peeler, peel citrus to make strips of zest, being careful not to remove pith. Arrange in a single layer on a parchment-lined baking sheet and bake until dry, about 1 hour. Let cool.
Transfer zest to a 1-quart glass jar and top with remaining ingredients. Cover tightly and store in a cool, dark place for three weeks, shaking jar once a day.
Pour liquid through a fine mesh strainer or paper coffee filter and into a clean jar. Add citrus zest and discard aromatics.

Nutrition Facts : Calories 2 g

ORANGE BITTERS

Orange Bitters image

From Sunset 12/12 issue. I love orange bitters, but did not think you could really make it yourself. I have not tried this yet, but am looking forward to trying. This will keep up to one year refrigerated.

Provided by duonyte

Categories Beverages

Time P15DT1h

Yield 5 cups

Number Of Ingredients 8

Ingredients

2 oranges, zest of
1 (750 ml) bottle grain alcohol (Everclear)
10 cardamom pods (I believe green, but not specified)
2 whole star anise pods
3 cinnamon sticks, 2 1/2 inches each
1 teaspoon whole cloves
4 teaspoons chopped fresh ginger
1 cup sugar

Steps:

Preheat oven to 250 deg F. Remove zest from oranges with a vegetable peeler. (Use oranges for some other purpose). Bake until zest dries, starts to curl up and begins to brown, about 20-25 minutes. Let cool.
Put all ingredients except sugar in a 1 quart glass jar and seal tightly. Let sit in a cool, dark place for two weeks.
Strain liquid into a 1 1/2 to 2 quart jar, saving the flavorings. Set aside.
Put flavorings in a small saucepan with 2 cups water. Cover and bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat.
Cook sugar in a small saucepan, lifting and shaking the pan occasionally, until the sugar caramelizes and turns deep amber, 8 to 10 minutes.
Pour the caramel into the liquid in the saucepan - it will bubble furiously and may firm up. If necessary, return to medium heat and cook, stirring, for a few minutes until the caramel melts.
Set pan in a bowl of ice water until the liquid is cold, about 10 minutes.
Pour this liquid into the jar with the first liquid (from step 3). Seal and let stand in a cool, dark place for five days.
Strain this final mixture through cheesecloth into a glass measuring cup and discard the flavorings.
Pour into small bottles and seal tightly.

Nutrition Facts : Calories 157.4, Fat 0.1, Sodium 1.6, Carbohydrate 40.5, Fiber 0.2, Sugar 40, Protein 0.1

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