Cherry and Vanilla Bitters

Makes about 24 oz (710 ml)

1 cup (150 g) lightly packed pitted Bing Cherries
2 5-inch (12 cm) dried licorice roots
1.5 4-inch (10 cm) cinnamon sticks
10 g whole green cardamon pods
10 g whole cloves
15 g fennel seeds
5 g black peppercorns
15 g star anise
2 vanilla beans, halved lengthwise
26 oz (750 ml) rye whiskey

In a glass jar with tight-fitting lid, combine cherries, vanilla beans, licorice roots, cinnamon, cardamon pods, cloves, fennel seeds, peppercorns, star anise and top up with rye whiskey. Seal tightly and shake to mix well. Set aside at a room temperature, away from the sunlight, for 3 months to allow the flavors to thoroughly infuse the rye whiskey. This will keep indefinitely. Strain with fine-mesh sieve into empty bitter bottle.

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