If You’re Making Cocktails, You Should Be Making Your Own Bitters

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If You’re Making Cocktails, You Should Be Making Your Own Bitters
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Everything the cocktail enthusiast needs to make bitters that rival Angostura and Peychaud’s

is entirely non-alcoholic and uses glycerin instead of grain alcohol), to make classic bitters, you’ll need hard liquor. It’s the alcohol that extracts the flavors of the botanical elements you’ll be adding, and while any alcoholic beveragebe infused with botanicals or other flavors, the higher the ABV the better. Every college student’s worst nightmare,, with its complete lack of inherent flavor and 76 percent ABV is actually a great option.

Angostura bitters are 46 percent alcohol-by-volume , or 92 proof: a full shot will definitely increase your blood alcohol level. Because bitters are used most often in dashes, though, their alcohol content in a mixed drink or cocktail is negligible.Batch size doesn’t need to be precise when it comes to making bitters, but the more liquid you have, the more herbs you’re going to need. Bitters are meant to be concentrated, so you probably won’t need a whole gallon-sized container.

will allow you to keep multiple bitters batches “cooking” at once, letting you experiment with flavors more efficiently.The world is your playground when it comes to picking and choosing which bitters flavors you want to make. Leaves, spices, fruit peels, and seeds are the most commonly ingredients for successful infusions. The more natural the source the better tasting the tincture.

For your first batch, try something spice-based. Not only are ingredients like cinnamon and allspice easy to come by and infuse fairly quickly, these flavors can be used in several different cocktails. Evoking the earthy spiciness of Angostura, homemade cinnamon/allspice bitters can add a nice personal twist to Old Fashioneds or Manhattans, or a layer of complexity to drinks like gin or amaretto sours. Note that there are two ways to approach an infusion with multiple flavors.

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