Regan's Orange Bitters
Adapted from guidelines set down in The Gentleman's Companion Volume II Exotic Drink Book by Charles H. Baker. Published by Crown Publishers.
Warning: These bitters have a very high alcohol content and should not be consumed undiluted. Their purpose is for use in small quantities in cocktails and mixed drinks.
8 ounces dried orange peel chopped very finely
1 teaspoon cardamom seeds (taken out of their pods)
1/2 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon quassia chips
1/2 teaspoon powdered cinchona bark
1/4 teaspoon gentian
2 cups grain alcohol
4 1/2 cups water, divided
1 cup granulated sugar
1. Place the peel, cardamom seeds, caraway seeds, coriander seeds, quassia, cinchona bark, gentian, grain alcohol and 1/2 cup water into a half-gallon mason jar, push the ingredients down so that they are covered by the alcohol and water. Seal the jar.
2. Shake the jar vigorously every day for fourteen days.
3. Strain the alcohol from the dry ingredients through a cheesecloth. Gather the ends of the cheesecloth to form a pouch and squeeze tightly to extract as much alcohol as possible. Place the dry ingredients into a strong bowl or mortar, reserve the alcohol in a clean mason jar and seal tightly.
4. Muddle the dry ingredients with a pestle or strong spoon until the seeds are broken.
5. Place the dry ingredients into a non-reactive saucepan and cover with 3 1/2 cups of water. Bring to a boil over a medium-high heat, cover, turn the heat down and simmer for 10 minutes. Allow to cool, still covered (about 1 hour).
6. Place the dry ingredients and water into the original mason jar that contained the alcohol, seal and leave for seven days, shaking vigorously every day.
7. Strain the water from the dry ingredients through a cheesecloth. Discard the dry ingredients and add the water to the alcohol.
8. Put the sugar into a small, non-stick saucepan and place over a medium-high heat. Stir constantly until the sugar becomes liquid and turns dark brown. Remove from heat and allow to cool for two minutes.
9. Pour the sugar into the alcohol/water mixture. At this point the sugar may solidify, but will quickly dissolve.
10. Allow the mixture to stand for seven days. Skim off any sediment from the surface and carefully pour the clear liquid from any sediment resting on the bottom.
11. Measure the bitters, there should be about 12 fluid ounces, add 6 ounces (or ½ the amount of bitters that you have) water, shake thoroughly.
12. Place the bitters into a bitters bottle.