Aromatic bitters have existed for centuries, having made their way into today’s popular cocktails thanks to their incredible digestive benefits. The bitter taste of the herbs best known for these benefits, creates a cascade of digestive events starting with increased salivation in the mouth. From there, stomach acid is amplified, bile is produced, and subsequently released and numerous enzymes are activated to help break down the fats, proteins and carbohydrates of the imminent meal.
This recipe is a fun preparation to make, both as a therapeutic tincture or as a homemade cocktail bitter. When using it as a tincture, you can add a few splashes to some water before meals to reap the digestive benefits or take it in an acute digestive situation such as bloating or gas. Alternatively, you can use this recipe in a cocktail and enjoy it both for its flavor and as a digestive support!
This recipe is adapted from Rosalee de la Foret’s Grapefruit Bitters Recipe.
8 oz Dried Orange Peel, Chopped Very Fine
1/2 of an orange
1 Tablespoon dried artichoke leaves
1 Teaspoon hulled Cardamom Seeds
4 dried star anise seeds
2 Tablespoon dried coriander
1 Tablespoon dried fennel seed
1 teaspoon cracked black pepper
1/4 to 1/2 cup honey
Vodka or brandy
Quart sized jar
- Cut up the half orange including the fruit and peel.
- Place the half orange and the rest of the herbs and spices into your quart jar.
- Add honey to taste.
- Fill the jar with your choice of vodka or brandy.
- Cover and shake well.
- Keep this out on your counter, shaking it occasionally.
- Let macerate for about 2-4 weeks, but taste it regularly, it will be done when it is to your liking