My favourite non-alcoholic thing to make with bitters is a fruit cocktail/mixed fruit salad. Cut up your favourite mix of fruit, take a can of lychee (including the syrup), and mix in a splash of bitters. The fruit just pops after the addition of the lychee syrup (sweet and floral) and the bitters help bring out the flavours as well.
A while back I used very similar ingredients and followed the same initial process to make an amaro. I learned from the experience that not all bitter flavours are equal, turns out there’s bitter good - like dandelion or gentian - and there’s bitter bad - like citrus pith, and it’s hard to find the right words to explain the reason why! It has nothing to do with the degree of bitterness, pith being a lot less bitter than many, but it seems to have a really hard time integrating with other flavours, to the point it’s hard to notice anything else, and it leaves that nasty aftertaste we’re all familiar with. I used quite a lot of grapefruit pith and it’s the worst of all the citrus fruits.... so I thought my adventure into amaro land was a complete failure and I stuck it in a cupboard and forgot about it. I checked it @6 months later and it was still a pithy disaster, but after a year the pith punch in the face was all but gone and it was actually pretty good. So in the end, pith turned out to be not quite the wrecking ball I thought it would be - but I’d be looking to take an easier path to making my bitters bitter😉
Stupid me started this about 2-3 weeks ago. I misheard the first time and thought you said to let it sit for 2 weeks. So I was all amped up to add some to an Old Fashioned tonight. I guess I have another month and a half of waiting to do! Lmao
I am going to ask my mom to get a bottle of noteral spirts so i can make some of it for putting in the kitchen for cooking and making juice drinks and stuff.
Salvatore Di Luccio around 60% proof is better, you’d have to dilute the 95% one or the bitters taste too much of alcohol and not the aromatics you add
remember that it is soaked in high grain liquor. Have you ever tried adding vodka to tea? Not everything has a second and third life. I myself i always try to practice zero waste, but this won't be it. Maybe make add sugar to it and candy it.
The vodka will mostly evaporate off but these next two suggestions you wont even need to dry it for. My suggestions would be try soaking a bit (not all) in a dark or golden rum for about 2 months to make your own spiced rum or try adding some finally chopped up to a fruit loaf or Christmas pudding recipie.
You can make Swedish Bitters as a tea, no alcohol; great for digestion (www.wellbeingherbs.com/product/schwedenkrauter-schwedenbitter-original/). Like other bitters, may add to seltzer on the "rocks."
you just need something else to extract the oils with. I think those would be vinegar (may still contain alcohol) and maybe vegetable glycerin (double check that).
Orange bitters in a Negroni is a game changer. New level of awesome! Thanks for sharing. Cheers
The jar was actually approximately a half gallon. I do canning and have similar sized jars.
My favourite non-alcoholic thing to make with bitters is a fruit cocktail/mixed fruit salad. Cut up your favourite mix of fruit, take a can of lychee (including the syrup), and mix in a splash of bitters. The fruit just pops after the addition of the lychee syrup (sweet and floral) and the bitters help bring out the flavours as well.
A while back I used very similar ingredients and followed the same initial process to make an amaro. I learned from the experience that not all bitter flavours are equal, turns out there’s bitter good - like dandelion or gentian - and there’s bitter bad - like citrus pith, and it’s hard to find the right words to explain the reason why! It has nothing to do with the degree of bitterness, pith being a lot less bitter than many, but it seems to have a really hard time integrating with other flavours, to the point it’s hard to notice anything else, and it leaves that nasty aftertaste we’re all familiar with. I used quite a lot of grapefruit pith and it’s the worst of all the citrus fruits.... so I thought my adventure into amaro land was a complete failure and I stuck it in a cupboard and forgot about it. I checked it @6 months later and it was still a pithy disaster, but after a year the pith punch in the face was all but gone and it was actually pretty good. So in the end, pith turned out to be not quite the wrecking ball I thought it would be - but I’d be looking to take an easier path to making my bitters bitter😉
Stupid me started this about 2-3 weeks ago. I misheard the first time and thought you said to let it sit for 2 weeks. So I was all amped up to add some to an Old Fashioned tonight. I guess I have another month and a half of waiting to do! Lmao
It would be nice to have a list of the herbs and spices with the quanities to use.
I am going to ask my mom to get a bottle of noteral spirts so i can make some of it for putting in the kitchen for cooking and making juice drinks and stuff.
Goggle it, not here.
Sounds delicious!
How can wash of the wax coating from oranges? I wish to make this recepie...
Is that how to make cocktail bitter ?
Seems like just aromatic vodka. I thought bitters are made with grain alcohol
Bitters are made with a high proof spirit, typically whiskey or vodka.
@Volkan Erdoğuk ... and whiskey or vodka are made of? ... tada! ... GRAIN :) ... there you go hehe
How2Heroes bitters should be made with HP alcohol: generally 95% C2H6O (etanolo)
Would be better with everclear
Salvatore Di Luccio around 60% proof is better, you’d have to dilute the 95% one or the bitters taste too much of alcohol and not the aromatics you add
Always delicious 👌
I'm the 1k like 😌
Is there any use for the residual ingredients? Is it possible to dehydrate and used as an infusion tea?
remember that it is soaked in high grain liquor. Have you ever tried adding vodka to tea? Not everything has a second and third life. I myself i always try to practice zero waste, but this won't be it. Maybe make add sugar to it and candy it.
The vodka will mostly evaporate off but these next two suggestions you wont even need to dry it for. My suggestions would be try soaking a bit (not all) in a dark or golden rum for about 2 months to make your own spiced rum or try adding some finally chopped up to a fruit loaf or Christmas pudding recipie.
Orange and mint is something to avoid as a flavor combination. Think of drinking a glass of orange juice after brushing your teeth.
Alguien que me pueda decir los ingredientes? Cantidades y así jaja mi ingles no esta miy perron jajaja
I just did this with dried clementine peel, how will it work?
Have you tasted it yet ?
No not yet
do it
TheWizard did an old fashioned with it. Delicious
Tim Karlsson nice dude, congrats !
Can you mention all the spices that you add
shrinkhala jain here’s the recipe: how2heroes.com/videos/beverages/orange-bitters
Thanks a lot
How to make bitters without using alcohol? Sorry im new to this stuff and looking for alternatif way to get bitters without using vodka/grain alcohol.
What if you can't ingest alcohol
leave this video
No bitters for you
You can make Swedish Bitters as a tea, no alcohol; great for digestion (www.wellbeingherbs.com/product/schwedenkrauter-schwedenbitter-original/). Like other bitters, may add to seltzer on the "rocks."
you just need something else to extract the oils with. I think those would be vinegar (may still contain alcohol) and maybe vegetable glycerin (double check that).
Can it explode ?
It's not fermenting, so it shouldn't really create any gas.
this guy looks like he needs to ingest the bitters lol
use the rind not the pith
The pith makes it bitter