I love making cocktails. It’s like discovering a whole other kind of cooking. A friend recently asked me how to make bitters—those bitter and flavorful tinctures we add to cocktails by the drop or dash—so after confidently claiming that it’s “super easy” I thought I should do some experimenting just to make sure. Here’s one of the experimental batches I made. It’s kind of an everything-but-the-kitchen-sink of warm spices. It turned out great. And I was right: it was easy.
I also made a batch of chocolate and chile bitters, which you should check out too!