Coffee bitters isn’t well-known cocktail ingredient. Meanwhile it can be used instead or along with Angostura aromatic bitters in several cocktails such as Old-fashioned, Manhattan. And of course, it will work in Black Russian and Brandy Alexander.
My coffee bitters is based on original recipe by Jacob Grier. I’ve adapted it because some components were unavailable at the moment. Star anise, cardamom and silverweed tincture were added, and I think it has changed a taste of the bitters. Also I was forced to use regular white rum instead of over-proof rum so I considerably extended infusion period.
This coffee bitters brings spicy coffee taste with delicate freshness from orange zest. Bitter roasted coffee aftertaste combines perfectly with dry and bitter note of silverweed root and light warm spiciness of cardamom and anise.
Ingredients:
- 300 ml white rum (over-proof recommended, Varadero Silver Dry used),
- 8-10 grams roasted coffee beans,
- zest from a half of big orange,
- a half of anise star,
- 3-4 cardamom pods,
- a small pinch of silverweed root (or gentian root; I used 3 ml silverweed tincture prepared earlier).
At first, zest orange and remove white pith carefully.
Crush coffee beans, star anise and cardamom in a mortar.
Combine all components in a jar with tight lid and let it infuse for a week. Shake every day. On seventh day taste the bitters and keep it infusing for another week or so if needed. Taste every day.
Pour ready bitters out, strain through cheesecloth and press solids.
Add bittering agent (silverweed tincture) if needed.
Filter bitters through paper napkin.
Add a teaspoon of burnt sugar, stir carefully and bottle. Let it rest for two or three days then use in cocktails.
