How To Make Bitters 🥃 Homemade co*cktail Bitters Recipe (2024)

Learn how to make bitters for your favorite handcrafted co*cktail, a classic old fashion co*cktail or even to add a few shakes of bitters to flavor plain seltzer water. Homemade bitters take time with the traditional method of making bitters or make bitters in a few hours with the sous vide way of making bitters.

What are bitters?

Bitters are a combination of a strong spirit, high proof alcohol (at least 80 proof), water, herbs, spices, and aromatics. Bitters are strong and intense in flavor with just a few drops or shakes needed when adding to a co*cktail to drink. Bitters can be made in just about any edible flavor and the perfect way to personalize and enhance any drink.

Angostura bitters are the longest-running bitters sold in stores. The original Angostura bitters were used to combat seasickness as well as malaria between 1830 and 1846. Soon after these bitters were used as a co*cktail ingredient.

I took a bitters-making class from Emily at Revival Social Club here in York during the spring of 2020 when we were all taking classes via zoom. She did a wink wink, nod nod telling me that this is as close to the Angostura bitters recipe as you are going to get without breaking into their secret safe for the recipe.

Spices Used To Make Angostura Bitters (dupe):

I am giving this recipe in parts so that you can choose your 'part' so you can use a ratio instead of a measurement. For example, I use a single Tablespoon as the 'part' in this recipe. If you want to make a larger batch, use ¼ cup measure as your 'part'. 3 parts = 3 Tablespoons when the single tablespoon is the part. 3 parts = ¾ cup when ¼ cup is the part used.

• 3 parts gentian root
• 2 parts angelica root
• 2 parts cinchona bark
• 1 part black peppercorn
• 1 part allspice
• 1 part cardamom
• 1 part cinnamon
• a dash of clove ( I call a dash 5 whole cloves)

🥃 How To Customize Your Homemade Bitters Recipe

This is where your imagination can run wild when making your own homemade, flavored bitters. If you can eat it, you can use it to flavor your bitters. Here are my top suggestions for botanicals to flavor your bitters:

• Lavender - culinary grade lavender buds used in ¼ cup per recipe
• Orange - Just the orange part of the peel is used. 1 orange peel per recipe
• Sour Cherries - Fresh or frozen sour cherries are used. ¼ cup per recipe
• Chocolate - Milk, or dark chocolate is used. ¼ cup per recipe. (70-90% cacao)
• Sage - Fresh is best. ¼ cup per recipe (5 large leaves)
• Celery - I use the celery leaves from one bunch of celery
• Peach - Fresh or frozen peaches can be used. ¼ cup per recipe.
• Mint - fresh, clean mint is best, variety is up to you. 15 leaves per recipe.
• Rhubarb
• Figs -
• Grapefruit
• Aromatic
• Chili pepper
• Blood Orange
• Hazelnut

What proof alcohol will work for making bitters?

The alcohol that is used to make bitters needs to be at least 80 proof and I use a corn or grain alcohol. Moonshine, if it is available in your area works wonderfully, but vodka at 80 proof is a good substitute.

🥄 How to make co*cktail bitters at home

1. First, measure out the herbs and spices.
2. Using a mortar and pestle, rolling pin and zip top bag, or a Blendtec blender, crush the spices.
3. Add the herbs and spices to a dry pan, over medium heat, toast the spices until they are warm and fragrant.
4. Cool the toasted spices and add them to a glass canning jar.
5. If making a flavored bitter, add the flavors to the jar.
6. Cover the spices and flavors with 80 proof alcohol.
7. Screw on a lid and ring and shake the jar.
8. Allow the mash to marinade for 2 weeks.
9. After 2 weeks, drain the infused alcohol away from the mash, do not throw away the mash.
10. Measure the bitters and add equal part water to the bitters liquid.
11. Simmer the bitters until they reduce by half.
12. Add the reduced water and infused bitter liquid back into the canning jar. Add the original mash back into the jar.
13. Screw on a lid and ring, shake and allow to marinate for an additional 2 weeks.
14. After the final 2-week infusion, drain the bitters away from the mash.
15. Discard the mash and store your homemade bitters in a closed container.

How to make sous vide bitters

Making homemade bitters using the sous vide technique will take hours instead of weeks. See the above instructions if you do not have access to a sous vide circulator.

1. First, measure out the herbs and spices.
2. Heat the sous vide water bath to 150.
3. Using a mortal and pestle, rolling pin and zip top bag, or a Blendtec blender, crush the spices.
4. Add the herbs and spices to a dry pan, over medium heat, toast the spices until they are warm and fragrant.
5. Cool the toasted spices and add them to a glass canning jar or a zip-top bag.
6. If making a flavored bitter, add the flavors to the jar or bag.
7. Cover the spices and flavors with 80 proof alcohol.
8. Screw on a lid and ring and shake the jar or bag.
9. Lower the zip-top bag into the heated water, with a corner of the bag open, allow the water pressure to press out all the air in the bag, and seal the bag. Or place a closed canning jar into the water bath.
10. Cook for 2 hours.
11. After the cooking time, drain the infused alcohol away from the mash, do not throw away the mash.
12. Measure the bitters and add equal part water to the bitters liquid.
13. Bring to a boil and simmer the bitters until they reduce by half.
14. Add the reduced water and infused bitter liquid back into the canning jar. Add the original mash back into the jar.
15. Screw on a lid and ring, shake and cook back in the sous vide water bath for an additional 2 hours.
16. After the final 2-hour infusion, drain the bitters away from the mash.
17. Discard the mash and store your homemade bitters in a closed container.

Do aromatic bitters need to be refrigerated?

I do not refrigerator my homemade bitters as the alcohol content is so high. Bitters are shelf-stable and do not need any additional processing such as water bath canning.

co*cktails that use bitters:

• blackberry bourbon lemonade

📖 Recipe

👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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