How to Make Homemade Cocktail Bitters

Were you one of those people who resolved to drink less in 2016? Or maybe you're determined to avoid a hangover at all costs? Perhaps you're simply just not big on booze but hate sipping on ginger ale at the bar. You're in luck! There is one nearly foolproof solution to this conundrum: bitters.

Comprised of extremely strong-tasting botanicals (think: leaves and twigs), flavoring agents like spices and citrus peel, and high-proof liquor, bitters are more than just that last ingredient in the old fashioned recipe. Think of them like condiments: they may not be necessary, but they can turn an ordinary drink into a truly awesome cocktail. Not to mention they make great hostess gifts.

Bitters are made using a process called "cold maceration," which simply means that the bittering and flavoring agents infuse the alcohol at room temperature over a long period of time (as little as two weeks or up to six months!) as opposed to heating the mixture to speed up the infusion process. This allows for a more delicate flavor infusion.

While there are DIY bitter-making kits for sale from many specialty cocktail and food companies, assembling the ingredients yourself really couldn't be easier and leaves you with infinitely more flavor possibilities. Simply select botanicals, flavors, and your preferred alcohol. Channel your inner scientist and get going!

In terms of liquors, grain alcohol and vodka work best, as they're neutrally flavored, but rum and bourbon will work as well — you'll just want to pay more attention to your flavoring agents to complement the flavors dark alcohol brings into the mix. Regardless, make sure you buy high-proof (100+) bottles. After all, haven't you been looking for an excuse to pick up a bottle of Everclear?

Deciding on flavors can seem daunting, but why not try making a bunch of one- or two-ounce infusions to find what pleases your palate before making larger batches? See the ingredients for suggestions!

The best way to test your bitters to see if they've finished infusing is to pour a few drops on your hands, rub your palms together, and take a sniff. There's no exact length of time to getting a "perfect" concoction — this is a very subjective process! Try testing the bitters after two weeks and then leave them to macerate for up to six months.

Think of bitters as grown-up water-infuser packs. A drop or two instantly excites a glass of plain seltzer or tonic and enhances the flavor of teas and juices. Go a step further and try using bitters outside of the glass. It might seem strange, but throw a few shakes of bitters in the bowl the next time you're whipping up a batch of vanilla frosting or whipped cream — you'll be shocked by how well it works!