Foraged Bitters Recipe

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In a glass jar with a tight fitting lid, combine 4 fluid ounces of Everclear 151, 1/2 ounce (by weight) dried, chopped dandelion root, 1/4 ounce dried, crushed juniper berries, 1/2 ounce fresh or frozen crabapples, de-stemmed and slightly mashed. If the liquid doesn’t cover the solid ingredients, add a little more Everclear.

Cover the jar and let it sit for two weeks, out of direct sun. Give the jar a good shake once a day. Taste the liquid after two weeks. If you can taste the foraged ingredients (not just alcohol!), strain off the solids and set them aside. If the flavor isn’t strong enough, let the brew infuse for another week.

Measure the strained, infused alcohol and set it aside.

Measure out twice as much water as you have alcohol, and pour the water into a small saucepan. Add the strained solids and bring the mixture to a boil. Reduce the heat and simmer the liquid for 10-15 minutes. Remove the pan from the heat, cover, and let it sit over night. Strain off the solids, and throw them away.

Measure your water-based liquid and for every four ounces, add one teaspoon of sugar. Gently warm and whisk the liquid to dissolve the sugar, then remove the pan from the heat and let it cool.

Combine equal parts of the alcohol- and water-based liquids, and you have bitters at the perfect strength: 37.5% alcohol by volume (abv).

To learn more about making your own bitters:

It’s time for cocktails with Ellen’s dandelion bitters.

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