Sure, something called "orange bitters" can't be tasty, right? Bitterness is the first thing you think, but despite it's name, these aren't bitter at all. They go great in mixed drinks, like the Serafina Delle Rose cocktail, adding a nice accent of flavor. Chuck Draghi, Chef and Mixologist, shows you how to make these orange bitters. Fresh orange peel, herbs, spices, vodka and a little time are all you need.
Makes 1 quart
* peel (rind) & pith of 3 oranges
* ½ cup dried and/or fresh herbs (suggestions - angelica, lovage, flowering marjoram, lemon balm, mint, sage, thyme, purple basil)
* ½ cup aromatic whole spices (suggestions - allspice, cardamom pods, cinnamon sticks, coriander seeds, fennel seeds, mace, pink peppercorns, saffron threads, star anise, whole nutmeg)
* 1 quart vodka (grain alcohol will infuse faster)
* large (about 3-4 qt) jar with lid
1. In a clean, dry jar, stuff in orange peels, herbs and spices
2. Add vodka (or grain alcohol), leaving 2-3" of room from the top of the jar
3. Add lid tightly and shake; remove lid, add water, seal tightly and give the jar another shake
4. Leave to sit at room temperature 2-3 months; strain into a bottle and use to add an aromatic, citrus and spice flavor to cocktails such as a Serafina Delle Rose
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