Top of my wish list this year is (once again,
ah hem Santa) Brad Thomas Parsons' omnibus
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas. Luckily I was able to score this recipe last year even without the book and whipped up a batch of consumable giftage gold. Trust me, your whiskey drinking friends will thank you later.
Apple Bitters
by Brad Thomas Parsons
Peels from 6 medium to large (preferably organic) apples
Zest of half a lemon, cut into strips
2 Cinnamon sticks
1/2 tsp allspice berries
1/4 tsp coriander seeds
1/2 tsp cassia chips
1/2 tsp cinchona bark*
4 cloves
2 cups high-proof bourbon
1 cup water
2 tbsp rich simple syrup (two parts sugar, one part water)
Place all of the ingredients except for the bourbon, water, and rich syrup in a quart-sized Mason jar or other large glass container with a lid. Pour in the 2 cups of bourbon, adding more if necessary so that all the ingredients are covered. Seal the jar and store at room temperature out of direct sunlight for 2 weeks, shaking the jar once a day.
After 2 weeks, strain the liquid through a cheesecloth-lined funnel into a clean quart-sized jar to remove the solids. Repeat until all of the sediment has been filtered out. Squeeze the cheesecloth over the jar to release any excess liquid and transfer the solids to a small saucepan. Cover the jar and set aside.
Cover the solids in the saucepan with the water and bring to a boil over medium-high heat. Cover the saucepan, lower the heat, and simmer for 10 minutes.
Remove the saucepan from the heat and let cool completely. Once cooled, add the contents of the saucepan (both liquid and solids) to another quart-sized Mason jar. Cover the jar and store at room temperature out of direct sunlight for 1 week, shaking the jar daily.
After 1 week, strain the jar with the liquid and solids through a cheesecloth-lined funnel into a clean quart-sized Mason jar. Repeat until all of the sediment has been filtered out. Discard the solids. Add this liquid to the jar containing the original bourbon solution.
Add the rich syrup to the jar and stir to incorporate, then cover and shake to fully dissolve the syrup.
Allow the mixture to stand at room temperature for 3 days. At the end of the 3 days, skim off any debris that floats to the surface and pour the mixture through a cheesecloth-lined funnel one last time to remove any solids.
Using a funnel, decant the bitters into smaller jars and label. If there’s any sediment left in the bottles, or if the liquid is cloudy, give the bottle a shake before using. The bitters will last indefinitely, but for optimum flavor use within a year.
*Can be ordered online through Tenzing Momo. Another great use for cinchona bark? Jeffrey Morgenthaler's Homemade Tonic Water.
