Saffron and Cardamon Bitters

Makes about 26 oz (750 ml)

1.5 g Spanish saffron threads
1 5-inch (12 cm) dried licorice roots
1 4-inch (10 cm) cinnamon sticks
20 g whole green cardamon pods
15 g fennel seeds
15 g cumin seeds
26 oz (750 ml) London dry gin

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

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