Orange Bitters

Orange bitters are a staple for cocktails, and a perfect selection for those who have never made their own bitters and want to experiment. I used Will Budiaman’s recipe from the book “Handcrafted Bitters , Simple Recipes for Artisanal Bitters and the Cocktails That Love Them.” I recommend adding this wonderfully informative book to your library.


1 Cup Boyd & Blair Professional Proof 151

¼ Cup Dried Orange Peels

3 Cardamom Pods, crushed

1 Piece of fresh ginger, approximately 1 inch long, peeled and chopped

½ Teaspoon Cinchona Bark*

½ Cup Water

1 tablespoonful Rich Syrup. (Make by dissolving 2 cups raw (Demerara) sugar in 1 cup hot water)


In a clean mason jar or glass sealable container add Boyd & Blair, dried orange peel, cardamom, ginger and cinchona bark. Seal the container and shake.

Shake daily and let sit for two weeks.

Strain the mixture through a funnel lined with cheesecloth and reserve the solids. Transfer solids to a saucepan and cover with water. Bring mixture to a boil. Reduce to a simmer, cover with a lid, and cook for 10 minutes.

Let mixture cool and place in it’s own glass jar and store for 1 week shaking jar daily. Filter after 1 week with cheesecloth. Combine this liquid with vodka liquid and rich syrup. Let rest for a few days and filter before use.

*The cinchona bark is being used as the bittering agent in this recipe. Cinchona has long been believed to cure fevers, especially those associated with Malaria, so I like utilizing this agent because of it’s medical past. It is native of Peru.