A bitters once was a common drink consumed regularly by nearly everyone in the modern world.
A bitters (plural is also bitters) is traditionally an alcoholic preparation flavored with botanical matter so that the end result is characterized by a bitter, sour, or bittersweet flavor. Numerous longstanding brands of bitters were originally developed as patent medicines, but now are sold as digestifs, sometimes with herbal properties, and cocktail flavorings.
Our body contains many of receptors for bitter compounds in not only our mouth and tongue, but our stomach, gut, liver, and pancreas.
This is mostly for protective reasons. Our bitter receptors are built as a “warning” to our body, as most dangerous and poisonous things are highly bitter tasting.
The stimulation of these bitter receptors promotes healthy digestion by increasing digestive secretions. This leads to better absorption of nutrients, natural detoxification of the liver, and — thanks to the gut-brain connection — bitters can even have a positive effect on stress.
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For Gut Health
- Gentian
- Dandelion
- Wormwood
- Burdock
- Barberry Root and Inner Bark
- Yellow Dock
Aromatic bitters are herbs that have the bitter flavor but also contain essential oils, which add the pungent flavor. These are the pungent herbs you want to add to your bitters formula. Aromatic bitters are generally carminative in their herbal action and bring mobility to the digestive system, moving stuck gas and alleviating bloating. They often are anti-spasmodic, which helps with cramping and pain.
Common pungent, aromatic bitters that are often added to bitters formulas include:
- Rosemary
- Basil
- Lavender
- Peppermint and other Mints
- Turmeric
- Ginger
- Mugwort (Artemesia vulgaris)
- Orange Peel (and other citrus peels)
- Cardamom
- Angelica Rt (Angelica spp)
-Chamomile (Matricaria chamomilla)
- Combine bitter herbs, aromatics (if using), and alcohol using a basic 1:5 ratio of bittering agents to alcohol.
- Place the bitters in clean glass jars with a tight-fitting lid (mason jars work well).
- Label the bitters.
- Store the bitters in a cool, dry place, like a cupboard.
- Shake the jar of bitters daily.
- Infuse the bitters for several weeks. The length of time needed will depend on the ingredients used. You can infuse bitters for as little as 5 days for milder bitters, or up to 3 weeks.
- Strain your mixture using a cheesecloth or fine mesh strainer.
- Bottle your bitters in containers or tinctures.
Fresh or dried herbs and botanicals can be used. If using fresh, aim for a 1:2 ratio of ingredients to alcohol and if using dried, stick with the 1:5 standard (or less).
Dandelion Bitters
Ingredients
- 3/4 Cup vodka/bourbon/rum Or any other 100 -proof alcohol
- 4 Tbps dandelion root best in late fall
- 1 Tbsp ginger root chopped
- 1 Tbsp orange peel
Instructions
- Wash the dandelion roots roots thoroughly removing all the dirty pieces.
- Slice finely and roast or dry on a tray for 3 to 5 days.
- Put dried dandelion roots, red-orange zest and ginger root into a 400 ml jar, then pour in 350 ml of vodka/bourbon/rum or any other 100 -proof alcohol.
- Cover the jar and let sit in a cold dark place for a minimum of 6 weeks
- Strain out the herbs using a fine mesh sieve. Serve it chilled before meals, no more that 30 ml. Bitters are not suitable for kids.
- Serve it chilled before meals, no more than 30 ml with a glass of water or in a cocktail with some sparkling water.
Notes
If stored in a cool, dark, dry place, this bitters should last about 5 years.
Please let me know how it goes!
Sources:
“How to make Dandelion bitter.” Simply Beyond Herbs. Date Accessed: 9.13.2020. <https://simplybeyondherbs.com/herbal-bitter-recipe/>
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