Orange bitters

Here is some results of my ongoing experiments on adaptation orange bitters recipe by Gary Regan well-known as Regan’s Orange Bitters #5. My last attempt was with dried orange zest. In the current one, I used fresh zest.

This bittes flavour isn’t similar to Angostura orange bitters (the only bitters brand available in Russia). My bitters is stronger, bitter and drier. The main tone in the bouquet here is the orange peel while Angostura orange bitters has milder taste profile with a hint of sweet orange juice.

Ingredients:

• 5 oranges,
• ½ anise pod,
• ½ tsp coriander seeds,
• 3-4 cardamom pods,
• ½ tsp silverweed (Potentillae rhizomata),
• ½ tsp angelica root (Inulae rhizomata et radices),
• 300-350 мл strong alcohol (or overproof rum),
• sugar, to taste.

Zest four orange. Take peels out of fifth orange.

Cut peels. Crush seeds and pods.

Combine all ingredients except sugar in a jar and close it tightly. Steep in dark cool place for three-four weeks. Shake once in a day.

Pour liquid out and save. Press solids to get liquid as much as it possible.

Filter all saved liquid through paper napkin.

Filtration requires much time but it allows to get clear liquid without any sediment instead of turbid dishwater.

Add burnt sugar to taste.

Let the bitters sit one more week then bottle it.