Buzz
Any reputable bar should have a few bottles of bitters on hand. While you can certainly mix a drink without them, it’s like roasting a chicken without salt or pepper. Bitters, much like these essential seasonings, enhance the flavor and complexity of nearly any beverage. Creating your own allows you to add a personal touch to every cocktail you serve.
Consider bitters as your “cocktail spice rack,” and every drink as an opportunity for creativity. Making homemade bitters is incredibly simple—just combine ingredients in jars—and there’s no excuse not to have a variety to match your every mood. They also make for thoughtful, unique gifts. (With September here, it’s time to start thinking about holiday preparations!)
What’s In a Name?
Bitters are named for their primary characteristic: they’re flavored with bitter plant components. Gentian root is a traditional choice, but alternatives like citrus peel and dandelion root are equally effective and more affordable. While bitters shouldn’t consist solely of bittering agents (that would be unpleasant), they are a crucial ingredient.
Angostura (primarily flavored with gentian root) is a timeless choice, but bitters can be crafted in nearly any flavor imaginable, from sweet options like vanilla-rhubarb to savory blends like ginger-chili, perfect for a Bloody Mary. So, let your creativity run wild and take your cocktails on a flavorful journey. (For more inspiration and recipes, check out Bitters by Brad Thomas Parsons and The Drunken Botanist by Amy Stewart.)
What Are They Made of?
Bitters consist of three key components: neutral high-proof alcohol, bitter botanicals, and complementary aromatic ingredients. If you don’t have access to specialty stores like Whole Foods or hippy-run grocers, you can source bittering agents and spices from Dandelion Botanical, Mountain Rose Herbs, or even Amazon. For bittering agents, consider starting with one or more of the following:
Gentian root
Horehound
Wormwood
Oregon grape root
Wild cherry bark
Sarsaparilla (root beer enthusiasts, root beer)
Licorice root (not my favorite, but to each their own)
Kola nuts
After selecting your bittering agent, consider complementary flavors that pair well with it. This could include, but is not limited to:
Herbs/spices/misc. plant parts: Cinnamon, allspice, peppercorns, anise, cloves, juniper, ginger, lemongrass, sage, rosemary, thyme (probably skip parsley), lavender, mint, coriander, fennel, cardamom, and the list goes on—you get the idea.
Fruit: Citrus peels, apple peels, those amazing dried cherries from Trader Joe’s, any other fantastic dried fruit from Trader Joe’s, or even raisins (if you must).
Nuts/beans: Coffee beans, cocoa beans, almonds, pecans, peanuts, walnuts, hazelnuts
Finally, you’ll need a high-proof alcohol. Opt for something at least 100 proof with a neutral flavor, like Everclear or vodka. However, feel free to experiment with whiskey or rum if it aligns with your flavor profile.
Play Matchmaker
While it might be tempting to throw in everything, start small with three or four flavors for your first batch. (Or go wild—it’s your call.) Here are some combinations that sound delightful:
Cola Bitters: Kola nuts + vanilla bean + lime zest
Pumpkin Spice Latte Bitters (for all the basics out there): cinnamon sticks + ginger + allspice + nutmeg + coffee beans (I’d recommend high-proof bourbon for this one).
Strawberry Rhubarb Bitters: Wild cherry bark + dried strawberries + rhubarb
Lemon Pepper Bitters: lemon peels + peppercorns
Peanut Butter & Jelly Bitters: Oregon grape root + grapes + peanuts
Put It All Together
While it might seem easier to toss everything into one jar and let it infuse, this approach has a small drawback: different botanicals infuse at varying rates, making it hard to control the dominant flavor. The “multiple small jars” method solves this issue:
Place each botanical in its own small jar and label it. (The Kitchn suggests starting with 1 to 2 teaspoons of dried botanicals per 4 ounces of alcohol.)
Pour alcohol over the botanicals to cover them completely.
Seal the jars tightly and store them in a cupboard or similar place.
Shake the jars daily and taste after one week to gauge the infusion progress. (A few drops in plain seltzer will help you understand the flavor profile.)
Strain out the botanicals from each jar as they reach the desired strength.
Once all infusions are ready, blend them to your taste. This method is fully customizable, and no one—not even me—can dictate how you should mix your bitters. Experiment with different ratios, keep detailed notes, and once you’ve perfected your formula, guard it like a treasure.
Share your amazing bitters as gifts, enjoy the pleas for your recipe, but never reveal your secrets.
Most importantly, remember to have fun. Bitters are about personalizing drinks and exploring new flavor territories (like Flavortown). Don’t get caught up in rules or fancy guides. Drinking should be about creativity, not restrictions.
Photos by Claire Lower.
