Spiced Pear Bitters
Back in the summer, Chef Anna showed us a recipe for spicing up our bar cart and our drinks for autumn happy hours. The process of making your own bitters is relatively simple, but layering and concentrating flavors takes a fair amount of patience. Start yours today, and when you are sipping a spiced marmalade sour—in the not-so-distant future, you’ll know the time was well spent. Many of the spices listed here can be found in bulk at specialty food stores, but some might need to be found online.
Ingredients
For the infusion
- Note: Measurements do not need to be exact, these spices will vary slightly by size and weight.
- 3 Bartlett pears, cored and coarsely chopped
- Zest of 1 lemon, cut into strips
- 1 cinnamon stick
- ¼ teaspoon allspice berries
- ¼ teaspoon black peppercorns
- ½ teaspoon cinchona bark
- ¼ teaspoon angelica root
- ¼ teaspoon gentian root
- ¼ teaspoon dried fennel seeds
- 4 whole cloves
- 1 vanilla bean, halved lengthwise, scraped then minced
- 1 3- inch ginger knob, coarsely chopped
- 16–20 ounces high-proof vodka
For the extraction
- 8 ounces water
- 1 ounce rich simple syrup (2:1 ratio sugar to water)
Instructions
- Infusion Prep Time: 10 minutes | Steep Time: 2 weeks
- Extraction Prep Time: 20 minutes | Steep Time: 10 days
To make the infusion:
- Combine the Bartlett pears, lemon zest, cinnamon stick, allspice berries, black peppercorns, cinchona bark, angelica root, gentian root, fennel seeds, cloves, vanilla bean and fresh ginger in a large, sterilized jar. Pour in the high-proof vodka until all ingredients are submerged. Seal the jar. Position the sealed jar on a shelf or windowsill exposed to sunlight. Shake it gently every day for two weeks. Over time, the mixture will darken and transform as the flavors meld.
- After two weeks, strain the liquid through cheesecloth, gently squeezing the solids to capture every drop of the infused vodka. Seal into a new jar and set aside while you extract the remaining flavor from the solids.
To make the extraction:
- Transfer the strained solids to a saucepan, add the water and bring to a boil. Reduce the heat, cover with a lid and simmer for 10 minutes. Allow to cool completely.
- Add the contents of the saucepan to a new jar, seal and store at room temperature for 1 week, shaking once a day. Strain through cheesecloth then discard the solids.
To finish your bitters:
- Combine the infusion and extraction, then add the rich simple syrup and shake to combine. Allow to stand for 3 days, then pour your finished bitters into small, dark bottles. Bitters can last indefinitely, but are best enjoyed within a year.
Notes
IMAGES BY LINDSAY KUCERA