Bitters add beautiful interest and depth to drinks and cocktails as well as being an important health tonic that can boost digestion and balance liver health.  Making your own bitters is a fun and easy project that takes very little hands-on time!

How to make Bitters!

1-pint jar with a tight-fitting lid

grapefruit

artichoke leaves

dandelion root (not roasted)

burdock root

whole fenugreek seeds

fennel seeds

honey (optional- adjust to taste)

vodka

ginger

gentian root

6 Cardamom pods, cracked

coriander seeds

star anise

cloves

orange peel

hazelnuts

cacao nibs

coffee beans

sarsaparilla

peppercorns

Dandelion root (preferably not powdered)

maple syrup (optional-adjust to taste)

½-2 cups whiskey

tablespoon schisandra berries

hibiscus flower petals

Rose petals

brandy

Shake at least once a day, agitation will help flavors and nutrients release more readily.

Let infuse 1-2 weeks, tasting every few days.

Filter and bottle. (Here are the dropper bottles we used.)

The root whiskey blotter is calling my name but I will definitely have to make them all!  I am fasinted  by bitters and the ease of making them.  I'll be on it soon!

So excited to try - I don't drink alcohol so am very pleased to see an alternative here. What types of vinegar would you suggest and do you think it would affect infusion time? Also, can you use herbs from loose leaf herbal tea?

Many thanks,
Jenny

I am beyond excited to make all of your varieties and to have another health aid in my arsenal! Thanks so much for all of the work you put into this amazing and gorgeous blog. You have been such an inspiration for me to try more vegan recipes and different ethnic dishes.

I absolutely will be making all of these varieties. I love to Forage throughout the seasons and will definitely incorporate them into my bitters. Thank you so much for such an informative description.

I’m not sure why I was so afraid to sample the concoction, at first. I made bitters to improve digestion and to address bloat. As vegan, I eat a lot, a lot of seeds and nuts and sometimes feel like I’m in my first trimester, and I’m a guy.
So I was excited to try this, but the first whiff took whiskers off my lip - total alcohol, whoa!
I admit, I couldn’t find gentian root anywhere and forgot to order it online. I kept steeping for four weeks, then five - thinking I’d finally get the root, but I gave up and decanted. 
Let the dropper full sit on my tongue for a while. It tasted really good, the anise flavoring came through, the alcohol didn’t dominate. 
And my tummy doesn't pooch, I feel better after my main meal. Psychological? I dint think so - I trust Sylvia, she doesn’t make stuff up. 
Try this, y’all.

Hello,
Thank you so much for posting this recipe! Would I be able to make the digestive bitters with limited ingredients? If so, how would that affect the ingredient ratios? For example if I was only able to use pineapple as the fruit, orange peel, ginger, arugula, and rosemary(and maybe dandelion root)what measurements of the arugula rosemary and dandelion root would I use to achieve digestive aid effect?
Thank you:)

how to make bitters!

Prep Time: 30 minutes

Cook Time: 168 hours

Total: 168 hours, 30 minutes

Servings: 1

Author : Tonia Schemmel | Feasting at Home

Ingredients

Instructions

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