It may be out there, but we have not personally seen a commercially available ginger bitters, so we had to make one ourselves. Ginger is one of our favorite flavors, and we think it’s extremely versatile. Plus, after we’d made all of the recipes in Brad Thomas Parson’s Bitters book, we also thought it was high time that we had a signature bitters that we could call our very own. We’ve tried some other original recipes. Some were interesting (I’m looking at you, dill bitters), and others flat out failed.
The ginger bitters are a creation of which we are extremely proud.
In our first batch, we used Everclear (pure grain alcohol) for our base, but we are starting a new batch this weekend that uses 151 rum. We’ll let you know how that goes. You might also experiment with using a different sweetener instead of regular sugar. We suspect molasses or demarara syrup would work really nicely with this.
- Three 32-ounce mason jars
- 24 ounces of Everclear or 151 rum
- 2 thumbs ginger root – sliced
- 1 teaspoon dried orange peel
- 1 teaspoon black peppercorn
- 1 teaspoon cassia chips
- ½ teaspoon devil’s club root
- 4 cardamom pods
- 3 stars anise
- ¼ cup sugar
- Combine all ingredients (except sugar) in the first mason jar
- Let this sit for 2 weeks in a cool, dark place
- Strain out solids with cheesecloth or mesh strainer
- Conserve the alcohol solution in one of the other mason jars and set aside
- Put solids in a small saucepan, cover with water and bring to a boil
- Remove from heat
- When cool, add contents of saucepan to one of your empty jars
- Let this sit for 1 week
- Strain out solids from the water mixture with cheesecloth or mesh strainer
- Mix the two liquids together
- Strain it one more time for good measure and then let this sit for another three days
- Make a simple syrup with the sugar (1:1 water and sugar)
- Add to mixture in mason jar and shake
- Funnel into dropper bottles
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