Orange bitters are a fantastic addition to any home bar, adding depth and complexity to cocktails with a hint of citrus and spice. This step-by-step guide will show you how to make your own orange bitters at home using a few simple ingredients. Let's get started!

Video guide: https://youtu.be/t-XO7PWjOVY

Supplies

Ingredients

Orange Flavouring

4-6 oranges (zest only; enough to loosely fill a jar)
½ cup high-proof alcohol (use 97% neutral alcohol, moonshine, Everclear, or over-proof rum)

Spice Mix

½ teaspoon caraway seeds
½ teaspoon cloves
1 star anise pod
½ teaspoon anise seeds
½ cup high-proof alcohol (same as above)

Bittering Mix

1 teaspoon gentian root
1 teaspoon red Cinchona (Cinchona Succiruba) bark
½ cup high-proof alcohol

Tools Needed

3 sealable glass jars
Mortar and pestle (or spice grinder)
Fine-mesh sieve or coffee filter
Small bottles for storing the bitters

Step 1: Prepare the Orange Zest

Zest the Oranges:

Carefully zest 4-6 oranges, making sure to only remove the colorful orange part of the peel. Avoid the bitter white pith, as it can overpower the bitters.

Dry the Orange Zest:

Use a dehydrator, bake at 50°C (122°F) in the oven, or place in front of a heater to dry the zest. Make sure the zest is completely dry, but avoid burning it.

Store in Alcohol:

Place the dried zest in a sealable glass jar and cover it with ½ cup of high-proof alcohol. Gently muddle the zest to release the oils, then add enough alcohol to fully cover it.

Shake and Label:

Shake the jar and label it as the orange flavoring. This jar will be the base of your bitters.

Step 2: Prepare the Spice Mix

Grind the Spices:

Using a mortar and pestle or a spice grinder, grind ½ teaspoon of caraway seeds, ½ teaspoon of cloves, 1 star anise pod, and ½ teaspoon of anise seeds.

Combine with Alcohol:

Transfer the ground spices to a second sealable jar, then add ½ cup of high-proof alcohol.

Shake and Label:

Shake the jar and label it as the spice mix.

Step 3: Prepare the Bittering Mix

Step 4: Steep the Mixtures

Store in a Cool, Dark Place:

Place all three jars in a cool, dark spot and shake them daily.

Steep for 2 Weeks:

Allow each mixture to infuse for two weeks, shaking daily to help release and blend the flavors.

Step 5: Strain and Combine

Strain the Spice and Bittering Mixes:

After two weeks, strain the spice mix and bittering mix through a fine-mesh sieve or coffee filter to remove the solids.

Combine with the Orange Flavouring:

Pour both strained mixtures into the jar containing the orange flavoring. Do not strain the orange zest at this point.

Shake and Steep Again:

Shake the combined jar and let it steep for an additional two weeks, continuing to shake daily.

Step 6: Final Straining and Bottling

Strain the Orange Zest:

After the final two weeks, strain out the orange zest using a fine-mesh sieve. For an extra-clear finish, run the mixture through a coffee filter.

Bottle Your Orange Bitters:

Pour the finished bitters into small, dark glass bottles to protect the flavors from light exposure. Store them in a cool, dark place.

Step 7: Using Your Orange Bitters

Your homemade orange bitters are now ready to use! Add a few dashes to cocktails like Old Fashioneds, Manhattans, or any drink that could use a citrusy, spicy kick.

Congratulations! You now have your own homemade orange bitters, a true treasure for your home bar. Enjoy experimenting with new flavors and making your cocktails shine!

Step 8: Tips & Tricks

Experiment with Ingredients: Feel free to adjust the spice levels to suit your taste. For a sweeter note, try adding a bit of vanilla bean to the spice mix.

Shake Daily: Regular shaking helps blend and extract flavors, so don’t skip this step!

Keep it Fresh: Store in a dark, cool place to preserve the bitters’ flavors for up to 1 year.

Introduction: How to Make Orange Bitters: DIY Recipe