Basic Bitters
Bitter tonics are acrid and astringent and are used to stimulate the flow of saliva, bile and other digestive juices to improve digest - or used to make cocktails. They are a simple combination of spirits and herbs, citrus, bitter roots or barks of your liking. Consider using flavor combinations of lemon peel, lavender, juniper berries, cinnamon bark, grapefruit peel, star anise, cardamom, peppercorns, lemon grass.
For a spirit base, I prefer vodka. Rum will have a richer fuller flavor. Really, the sky's the limit here with flavor combinations here. I’m partial to lemon and lavender.
A dropper full or an ounce in water will go along way toward helping aid your digestion by stimulating your Liver and Gallbladder.
The process for making bitters is simple.
Fill a pint jar ¾ full with the spirit (gin or vodka are good choices) of your choice.
Add in your roots, bark, or peels of your choice. Cover and allow the mixture to sit and infuse for about 2 weeks. Shaking it regularly to even out the ingredients.
After 2 weeks, strain out the spirits and pour them into a clean then seal it. Reserve this for later use. Heat the solids on the stove with just enough water to cover.
Pour this infusion into a clean jar, cover and allow to set for another week. Strain out the solids and combine the infused water with the infused spirits.
You can strain out sediment with a cheesecloth or leave it. Add a bit of honey or maple syrup to sweeten if desired. Enjoy a ¼ -½ tsp after meals.
A few bitter flavors -
The bitter flavor drains, dries and descends the Qi, it helps increase digestive enzymes, break down fats and relieve digestive complaints. Read my blog on the benefit of bitters here.
All edible flowers — Anise hyssop, arugula, basil, bergamot, borage, chamomile, chicory, chrysanthemum, clover, dandelion, hibiscus, nasturtium, rose, violet…you get the picture.
Herbs and spices — Barberry, bay, bitter orange, capers, cardamom, catnip, chicory, citrus peel, coffee, echinacea, eucalyptus, eye bright, fenugreek, feverfew, ginko, ginseng, lemon balm, marjoram, mugwort, oregano, parsley, thyme, turmeric,
Vegetables -- All leafy greens, especially arugula, dandelion, savory, watercress
Others --Grain beverages (coffee substitutes), green tea, pistachio, rye, savory, scallion, white pepper, and wintergreen.
See a pattern? There are very few bitter foods in the fungus, lentil, grains, meats and root categories. To get the bitter flavor you must be eating vegetables, herbs and flowers. Again, a little goes a long way.
If you don’t fancy making your own bitter, look for products such as Swedish Bitters, or Urban Moon Shine at your health food store. Numerous bitters such as Lavender Bitters are available at the liquor store,
