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Homemade Angostura Bitters
Ahmad Itani

Homemade Angostura Bitters

A bartender-grade aromatic bitters concentrate featuring gentian and quassia for bitter depth, warm spices for complexity, and citrus brightness. Perfect for Old Fashioneds, Manhattans, and culinary applications.
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Prep Time 30 minutes
Infusion Time 14 days
Total Time 20 days
Servings: 24 Oz
Course: Cocktail, Drinks
Cuisine: American
Calories: 90
Ingredients Equipment Method Video Notes

Ingredients
  

Bittering Agents
  • 2 Tablespoon Gentian root
  • 2 Tablespoon Quassia chips
  • 1 Tablespoon Cinchona bark
Warming Spices
  • 2 Tablespoons Cardamom pods
  • 2 Sticks Cinnamon stick
  • 2 Tablespoons Whole cloves
Brighteners
  • 3 Tablespoons Dried orange peel
  • 1.5 Bean Vanilla bean
Base & Sweetener
  • 1 Cups High-proof grain alcohol
  • 2 Cup Water
  • 2 Cups Turbinado sugar
  • 1.5 Cup Caramelized sugar

Equipment

  • 1 pint-size mason jar
  • 1 quart-size jar
  • Cheesecloth
  • Fine-mesh strainer
  • Funnel
  • Nonreactive saucepan
  • Coffee filter
  • 1-oz amber dropper bottles for storage

Method
 

Alcohol Infusion (Day 1-14)
  1. Load a clean pint jar with measured botanicals (gentian, quassia, cinchona, cardamom, cinnamon, cloves, orange peel, vanilla).
  2. Load a clean pint jar with measured botanicals (gentian, quassia, cinchona, cardamom, cinnamon, cloves, orange peel, vanilla).
  3. Seal jar tightly and shake well.
  4. Store in a cool, dark place and shake once daily for 14 days.
First Strain
  1. After 14 days, strain the alcohol infusion through cheesecloth into a clean container. Set aside the liquid.
  2. Reserve the spent botanical solids for water extraction.
Water Extraction (Day 15-20)
  1. Place spent solids in a nonreactive saucepan and add 2 cups water
  2. Bring to a boil, then reduce heat to low.
  3. Cover and simmer gently for 5-10 minutes.
  4. Transfer the water and solids to a quart-size jar.
  5. Seal and let rest for 5-7 days, shaking daily.
Combine & Sweeten
  1. Fine-strain the aromatic water through cheesecloth and coffee filter.
  2. Combine equal parts alcohol infusion and aromatic water in a clean container. (If using 100-proof vodka, use only half as much water.)
  3. Make rich simple syrup: Combine 2 cups turbinado sugar with 1-1.5 cups water, heat until dissolved. OR dissolve 1/3 cup caramelized sugar in hot water.
  4. Add sweetener to taste, starting conservatively (about 2-4 tablespoons per cup of mixture).
Bottle & Rest
  1. Fine-strain the complete mixture through coffee filter.
  2. Funnel into 1-oz amber dropper bottles.
  3. Label with batch date.
  4. Let rest 2-3 days before using to allow flavors to marry.

Video

Notes

Proof Adjustment: High-proof alcohol (151-proof) extracts more efficiently. If using 100-proof vodka, reduce water by half in final blend to maintain concentration.
Safety Note: Use cinchona bark sparingly—follow reputable dosage guidelines as it contains active compounds.
Testing Balance: Add 2-3 drops to chilled soda water to evaluate flavor rather than tasting neat. Adjust sweetness or dilution as needed.
Storage: Store in cool, dark place. Keeps up to 12 months. Shake if cloudy; discard if off-odors or mold develop.
Dosage: Use 2-3 drops (dashes) per cocktail. A little goes a long way.
Variations:
  • Orange-Spice: Increase dried orange peel to 4 tablespoons
  • Coriander-Lime: Add 1 tablespoon coriander seeds, swap lime peel for orange
  • Lavender-Citrus: Add 1 tablespoon lavender buds, use lemon peel
Culinary Uses: Add to sauces, vinaigrettes, marinades, chocolate desserts, caramel, or sparkling water.