Instructions
Orange bitters
3 medium-sized oranges
1 cinnamon stick
2 whole pieces star anise
1 tablespoon allspice
1 tablespoon coriander seeds
1 teaspoons black peppercorns
1 teaspoon fennel seed
3 cardamom pods
3 cloves
2 cups vodka or white whisky
Preheat oven to 200F. Cut the peel from the oranges (re- serve the oranges for another use) and place them onto a parchment-lined baking sheet. Bake the peel for 2½ to 3 hours or until dried.
Place the orange peel, spices and alcohol into a clean glass jar. Tightly secure a lid and place into a cool, dark place for about 3 weeks, turning the jar over every other day. After 3 weeks, strain the contents of the jar through cheesecloth into another clean jar or bowl.
At this point, the bitters can be used as is or, for less-potent bitters, place the orange peel and spices into a small pot with a cup of water. Bring the liquid up to a simmer, then turn off the heat. Allow the peel and spices to steep for another 3 to 4 hours. Strain the liquid through cheesecloth into the alcohol mixture. Keep the bitters in a clean glass container and mix into your favourite cocktails.
Coffee vodka
3 cups vodka
1/3 cup dark roast coffee beans, crushed
Optional: 1 vanilla bean, ½ cup simple syrup
Candy cane vodka
3 cups vodka
8 candy canes
Blackberry sage vodka
3 cups vodka
2 cups blackberries (or your favourite fruit)
2 sage leaves
Simple syrup to taste
Prepare the ingredients before infusing: wash and cut fruit, break candy or coffee beans into smaller pieces.
Using a clean jar, pour the vodka over the flavouring ingredients and tightly secure the lid. Keep the bottle in a cool dark place for 3 to 5 days, shaking the jar occasionally. Taste test periodically to ensure the infusion doesn’t go too far, becoming bitter.
When the flavour is to your taste, use a fine-mesh sieve to strain the vodka into a bowl and discard the other ingredients.
Add honey or simple syrup if you like it sweeter and more like a liqueur. To make simple syrup, boil 1 cup of water with 1 cup granulated sugar until the sugar has dissolved, and let cool. Pour into clean jars or bottles with tight-fitting lids.