Maple Bitters

Makes about 26 oz (750 ml)

1 cup (250 ml) pure maple syrup
1.5 5-inch (12 cm) dried licorice roots
1.5 4-inch (10 cm) cinnamon sticks
15 g whole green cardamon pods
10 g whole cloves
15 g fennel seeds
15 g cumin seeds
8 g black peppercorns
15 g star anise
26 oz (750 ml) rye whiskey

In a glass jar with tight-fitting lid, combine maple syrup, licorice roots, cinnamon, cardamon pods, cloves, fennel seeds, cumin 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, shaking weekly (the maple syrup tends to sink to the bottom of the jar) 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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