Skip to main content

A pro tells all about cocktail bitters and how to make them at home

Curious about bitters? We reached out to a pro for some insights on how to make and use them

Most people don’t give bitters the time of day. They’re often a cocktail afterthought, something you finish a drink with to the tune of just a few drops. Yet when properly understood and used right, bitters can elevate your favorite cocktails to incredible new heights.

While bitters like Angostura are hugely popular (and for good reason), there are lots of other kinds out there, often made to accompany a specific spirit or cocktail. Many bars make their own in house by using fragrant ingredients of their own liking. We like to think of them a bit like good olive oil or truffles. You don’t need a lot, but when you have the right kind of bitters, a little can do a lot to enhance the taste and quality of a drink.

A drink with cocktail bitters.
Homemade Boozy Pisco Sour Cocktail with Bitters Image used with permission by copyright holder

We reached out to Alex Anderson for some pro insights on the topic. Anderson is the bar manager at Portland’s Takibi, a Japanese-inspired restaurant and bar with a drink program overseen by Jim Meehan. She was nice enough to offer some education as well as some tips on making bitters at home.

Bitters 101

“Bitters are typically made using a high-proof neutral-based alcohol that is infused with herbs, roots, bark, etc.,” Anderson says. “This creates a concentrated flavor that is classically used in small amounts to add depth and flavor to cocktails.” For signature drinks, the importance of bitters cannot be overstated.

Manhattans, old fashioneds, and other classic cocktails I honestly think shouldn’t be made if you don’t have the few dashes of the bitter element,” she says. “There are also modern cocktails that use an ounce and a half to two ounces of bitters in drinks that are big flavor bombs and worth a try.”

Nowadays there are all kinds of flavors, from orange bitters and peach bitters to more obscure options like walnut and cardamom. They impart flavor, sure, but also form aromatic bitters, allowing the sipper to enjoy a cocktail like one might enjoy a glass of wine. It’s another layer to appease the senses and a way to really build an immersive drink.

What kind does Anderson like? “There are so many companies creating beautiful bitters in so many flavors, I think you can find [that] what you’re looking for is already out there,” she says. “The market has expanded beyond Angostura and Peychaud’s. Don’t get me wrong — they’re both perfect and great in many cocktails. Two of my favorite innovative bitters companies are Bittermens and Bitter Truth. They create high-quality bitters in unique flavors that make great additions to cocktails.”

Like so many items in the food and drinks landscape, bitters began as a medicinal agent. Some of the most common ingredients in cocktail bitters include gentian root, citrus peel, and cassia bark. Bitters often include a host of herbs and spices, especially things like cinnamon and star anise, along with mint, tarragon, and more.

How to make bitters

Making bitters on your own.
David Buzzard/Getty Images

“Making your own bitters at home is simple,” Anderson says. “In a jar, add whatever flavors of bitters you’d like to make, and pour in a bottle of high-proof neutral grain spirit. Some bitters can be strained and ready in less than 24 hours; others will take weeks. Sugar, honey, or a little amount of any other sweetener can be added to lengthen the flavor of your bitters.”

We like the following recipe from Food and Wine. Just keep in mind that you’ll need to be patient, as bitters take a while to absorb the many components that are added to the mix.

Ingredients

  • 1 cup 100-proof grain alcohol (such as moonshine)
  • 1 tablespoon toasted cardamom seeds
  • 1 tablespoon toasted coriander seeds
  • 1 tablespoon dried and chopped dandelion root
  • 1 tablespoon chopped quassia bark chips
  • 1 teaspoon toasted caraway seeds
  • 3 (3- x 1/2-inch) orange peel strips (from 1 orange with the white pith completely removed)
  • 2 (3- x 1/2-inch) grapefruit peel strips (from 1 grapefruit with the white pith completely removed)
  • 5 cups water
  • ¼ cup granulated sugar

Method

  1. Put alcohol, cardamom, coriander, dandelion root, quassia bark, caraway, orange peels, and grapefruit peels in a jar and cover tightly with lid.
  2. Store the mixture in a cool, dark place and wait until alcohol is infused with the aromatics (14–31 days). Gently shake the jar once per day to even things out.
  3. Put cheesecloth over a fine strainer and set over another jar. Strain alcohol mixture and set aside the solids.
  4. Crush solids with a mortar and pestle to a coarsely ground texture.
  5. Stir together ground aromatics and 1/2 cup water in a small saucepan. Bring to a boil and remove saucepan from heat.
  6. Cover and let rest at room temperature for 7 to 10 minutes.
  7. Add infused water mixture to alcohol mixture in jar. Secure with a lid and return to its cool, dark place until flavorful (at least 5 days, up to 2 weeks). Shake the jar gently every day.
  8. When ready, pour mixture through a cheesecloth-lined strainer into a bowl or jar and discard any solids.
  9. Cook sugar in a small skillet until it smells nutty and is amber in color, approximately for 4 to 5 minutes.
  10. Quickly add caramelized sugar to infused alcohol-water mixture; it will solidify. Whisk lightly for 1-2 minutes, until sugar is dissolved.
  11. Pour bitters through a mesh strainer into a jar or other container for storage and get rid of any solids. Secure with a lid. Note that bitters can be stored for up to a year, provided they are in a relatively cool (room-temperature) environment.

Craft with care

When making bitters, it’s important to be mindful of what you’re up to.

“I will say, I don’t think making bitters at home is necessary or even a hundred percent safe,” Anderson admits. “Certain herbs, flowers, and roots are safe in small amounts, but even a slight amount over the recommended measurement can turn into poison. Sometimes the symptoms are just a slight headache or body fatigue, but there are even worse things that could happen if you use too much of the wrong ingredient.”

So if you do decide to make bitters at home, exercise some caution. If you decide it’s not worth the risk, as Anderson says, there are plenty of great pre-made options out there to enjoy. Now get to mixing!

Editors' Recommendations

Mark Stock
Mark Stock is a writer from Portland, Oregon. He fell into wine during the Recession and has been fixated on the stuff since…
A chef’s tips for making a dry-aged roast duck recipe that beats your dried-out Thanksgiving turkey any day
Dry-aged roast duck vs dry turkey - the choice is clear
dry aged duck dish

On holidays, there are things that are done for the sake of tradition. Red hearts are strung about, eggs are painted, flags are flown, pumpkins are carved, and turkey is eaten. Turkey on Thanksgiving is just one of those givens in life. The question, "What are you having for dinner" on Thanksgiving day, is never something that needs to be asked. That would just be ridiculous. But what if - caused by some extremely blasphemous flaw in your genetic design - you (gasp) don't care for turkey? What if you've spent your entire life hiding your distaste for this blandest of birds, and your whole Thanksgiving career has been a lie? First of all, forgive yourself. Turkey can be dry and gross and, if we're honest, is probably the least exciting protein out there. Save for, perhaps, boneless, skinless chicken breast. That's why we love a non-traditional Thanksgiving meal. This year, give yourself some grace and step away from the Thanksgiving turkey. Instead, consider duck.
There are plenty of non-turkey Thanksgiving meal ideas out there, and we are completely on board with this trend. From a whole roasted salmon, to an elegant prime rib, to a casual outdoor crab feed, there are thousands of ways to celebrate the spirit of thankfulness that have nothing to do with turkey. But this recipe might just be our favorite. One that still features poultry, but lacks the lackluster tradition just for tradition's sake.
Chefs Dan Jacobs and Dan Van Rite, of esteemed Milwaukee restaurants DanDan and EsterEv, have shared with The Manual their famous dry-aged roast duck as an amazing alternative to a boring turkey this Thanksgiving. These five-time James Beard-nominated chefs are determined to turn your tired holiday table into something deliciously exciting with this recipe, and we are here for it. Their amazing dry-aged roast duck recipe features an easy dry-aging technique to tenderize the meat, develop flavor, and ensure extra crispy skin. The best part is there's absolutely no fancy equipment or ingredients necessary.
Dry aging meat at home sounds like an intimidating process, but all that's really needed is a little extra room in the refrigerator. Dry aging is a process of tenderizing and flavoring meat that helps to develop a far more rich and robust flavor than it would have when fresh. And yes, it can be safely done at home. Refrigerators have built-in circulation systems that will allow fresh air to surround the meat as it dry-ages, keeping it cool, dry, and safe from bacteria.

And while this recipe calls for simply roasting in a regular oven, Chef Van Rite explains that a combi oven works even better, telling The Manual, "At EsterEv, we cook our duck in a combi oven at 378 degrees with 60% humidity. We roast it for seven minutes and then flip it for another seven minutes before letting it rest for 10-15 minutes. If you have access to one, the combi oven really elevates the taste of the bird."

Read more
How to thicken sauce for just about every dish
Every great dish starts with a great sauce. Here's how to make that happen
Spaghetti Bolognese

Most great dishes have one thing in common -- a delicious sauce. A great sauce can take your favorite plate of pasta or cut of steak to the next level, and a proper sauce is at the heart of all delicious soups and stews.

Mastering the right mix for a creamy sauce is easy, but no matter what you're making, consistency is key. You don't want it too thick, and you definitely don't want it too thin. Making sure you get the perfectly luscious, not-too-liquidy consistency can be done with a few tricks. Here are the best tips on how to thicken sauce and stir up a sensation every time.

Read more
Moscow mule, espresso martini, and more: How to put a fall twist on classic cocktails
Add cranberry, cinnamon, pumpkin spice, and more
Person holding an espresso martini glass placing coffee beans as a garnish.

From warm apple cider to a delicious pumpkin spice latte, the autumn season is not complete without these festive beverages. These favorite fall drinks are perfect for enjoying during the daytime, but who says the "fall vibes" have to end when nighttime hits? We all love a classic cocktail like a Moscow mule or a vodka cranberry, but these classics can be elevated with a fall touch, perfect for those cool autumn nights.

These fall cocktails are ideal for any night of the week, incorporating hints of fall flavors like cinnamon, pumpkin spice, and more. With these recipes in mind, you can easily elevate special occasions and holiday gatherings, like Friendsgiving, or choose to enjoy them "just because." Explore these easy fall cocktail recipes that make it simple to celebrate the fall season. Get your cocktail shaker and ice ready!

Read more