Coconut and Cardamon Bitters

Makes about 26 oz (750 ml)

1.5 5-inch (12 cm) dried licorice roots
33 g whole green cardamon pods
10 g fennel seeds
8 g cumin seeds
0.75 g ground wormwood
26 oz (750 ml) coconut run

In a glass jar with tight-fitting lid, combine licorice roots, cardamon pods, fennel seeds, cumin seeds, wormwood and top up with coconut rum. 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 coconut rum. This will keep indefinitely. Strain with fine-mesh sieve into empty bitter bottle.

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