How to make your own cocktail bitters | Oak And Age
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- Опубліковано 28 сер 2024
- Making your own cocktail bitters is simple, inexpensive, and allows you to get creative. In this episode, I make lavender bitters from scratch. Don't worry, the rift in space-time is optional. Recipe is below:
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✓ 200 ml Neutral Spirit (Everclear, high-proof vodka)
✓ 1/4 teaspoon of Gentian Root (amzn.to/3qzoYd9)
✓ 1 big ol' heaping tablespoon dried lavender (amzn.to/3GEiEXo)
✓ 1/2 teaspoon of dried mango (amzn.to/33n6tjs)
✓ 1/4 teaspoon of coriander seeds (amzn.to/3rqZvBZ)
✓ 1/2 teaspoon of sugar
✓ 50 ml water
✓ 3 butterfly pea flowers for colour (amzn.to/351vRM3)
Mix these ingredients all up in a sealed container and leave it alone, aside from giving it a shake or two every day to let the alcohol work to pull the flavours out of your mix. After two weeks, you'll be ready to strain it and use it in your cocktails. Told you it was easy!
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Let me know what you think of this Cocktail Quickies thing! Should I continue making more short episodes that feature how-to's when it comes to cocktails? What would you like to see? Leave a comment down below, and thanks for watching!
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Awesome vid! Just curious - how did you come to the two week(ish) period for the infusing with both the peppercorn and lavender bitters? Is that a goldilocks period?
Aye, pretty much! You could go shorter or longer. It just depends on how much flavour you want to extract from your mix. I couldn't really taste much flavour difference in anything I left for longer than 2 weeks, personally. So I figure by that point, its about as tasty as it'll get, which means it is time to get drinking!
@@OakAndAge nice one - thanks!
The amount of time you leave something in infusion affect what you extract, as per the % of alchool. For fresh lemon/orange/lime zests you can go from 24h to 72h, anything past that wont improve the flavor, but there is a difference from the 24h extract to the 72h one. My suggestion is to taste it every day and take notes.
There are other factors that influence extraction time such as temperature and motion. Using a magnetic stirrer (are quite cheap) drastically improve the extraction, but tend to leave the liquid cloudy (there are many ways to make it clear again). If you rise the temperature past 35ºC a digestion process will start, changing both what you extract and the final chemical composition of the extract.
The best thing to do is try and take nots of the actual flavour change day after day.
Random unasked tip: never heat up anything citrus for boost the extraction process. Heat ruins citrus stuff.
Another thing to keep in consideration when evaluating the flavour is that it will change over time (even if “aged” in the glass bottle). In the first 2 to 4 weeks some compounds will evolve into something else affecting the flavour. So always leave your extract to rest for a couple of weeks (in a dark place), taste it every now couple of days and take notes. Take notes as your future self will appreciate it.
Some flavour combinations work best when fresh, some other after some time.
Everyone saying how good the video is I’m only half way through but did you just take the day off after that everclear chug or are you just a trooper
Trinidad sour has a full oz of bitters. 10/10
Absolutely. Its my favourite cocktail. I'll be making a video about the Trinidad Sour and my take on it
Good video!!!! To bad most people don't like making their own anything, other wise you would have a lot more views. The only good thing about that is if anyone would want to make bitters and sell them, there will be a lot of people to buy it.
Thanks! Yeah, its definitely a lot more effort if you wanna create your own bitters vs just buying some
not so sure you could legally just sell alcohol
I found this very helpful. I have all my herbs and options in the dryer now prepping them for extraction. I am trying a bit of Artichoke leaf for my bittering herb as well as a bit of wormwood leaves. I collected perfume basil leaf,lemon, lime and grapefruit leaf, ginger and turmeric leaf and will be adding Cardamom leaves. I am drying tangerine peels,Cats Meow Catnip and dill seed. I am debating making each part separate but most likely for the first alliteration I will do them combined to see how they play! I may add some heat with peppers)Scorpion or ghost). Thanks for making a helpful video
Whatever you're concocting, it sounds like its gonna be fire!! Glad you found the video helpful! Cheers
My only video I've seen of yours but not only was it SO helpful, BUT, you're very entertaining to watch, speak so well, and edit your footage so good soooo I AM wondering why you don't have more followers!! Like you should be on a talk show for their mixed drinks segments!!!
You should do more videos dude if you did these all by yourself you really have some talent 🔥🔥🔥
Definitely an under rated UA-camr
Thank you! I appreciate that
Well, i am your fan start about now. This video help me so much. Thank you🎉 and best regard from Bali......
Reaching into the future! 🤪🤭 Too funny..(I will try this at home.)
Fun fact about pea flowers. When you add citrus, the blue becomes violet
Cracking video Alan. Super slick quality all round....and you have a fan in me 😃 Cheers buddy.
Thanks Al! Always appreciated!
The no fans joke made me subscribe 😂😂😂
Good video man. Great set really professional looking, very well delivered content. Keep working hard you'll go far
Much appreciated!
Lovely video for a casual bar owner! In South Korea, it's quite not easy to get a high-quality bitters domestically. To use Angostura bitters, i should import it to using Amazon and most of times there is no stock available to deliver to Korea. (Maybe i'm living in a suburban area, that's the reason LOL) So i am trying to make my own bitters, this video clip is super useful to try to make own cocktail bitters. Thanks and cheers! (Oh, you have a new fan now -:)
This is the first video ive seen of this channel and i immediatly subscribed, informatinal and entertaining!
Thank you! Glad you liked it!
@@OakAndAge are you planning on doing more videos? Seems like its been a minute since any videos were uploaded
@@craigholmes5316 yeah, I've got a few more videos in the writing stage! I moved last year and the place is a bit of a fixer-upper, so I had to shift priorities. But I've converted a spare room into a studio and I've got some new gear. Keen to start producing more content in the very near future! Stay tuned. And if you have ideas for videos, let me know!
You got yourself a fan 😃, very nice editing
Thanks! I appreciate it 🙏
I love cocktail quickies!!!!!
Who doesn't!
Nailed it! Excellent video, keep it up!
Thanks, brother 🙏
1. Great video!
2. Amazing background music
3. Background music is a tad loud during the narrative
4. Subd
Thanks for the recipe, going to try it out.
I hope it turns out!!
I'll be your fan. Good video from Malaysia
I'm a fan! haha
Wait, only 800 subs…?! Damn guy, take mine! Good shit!
I wish it was legal to small batch distill independently in California
Just out of curiosity, what if you muddle or blend the ingredients together before letting them marinate? I understand this might intensify the flavors, but what if we use smaller quantities with more liquid? Technically, more surface area from smaller particles should result in faster flavor extraction, right?
Awesome video
Thank you kindly!
No friends comment made me sad, so i had to sub
Aww haha well thank you for your sub!
Nice!
Thanks!
nicely done!
Thank you!
When you added the 50ml of water is it distilled water? Does it make the end bitters cloudy at all? Lastly, does adding the 50ml proof the everclear down to 151 proof?
Great video mate, straight to the point and easy to follow. Just one question, if you're using everclear wouldn't your bitters be super strong? Or was that what the water was for, to reduce the proof a little?
Hey thanks! Yes, I watered it down a touch both to ensure a better infusion, but also because its just really strong otherwise! Proofing it down to about ~ 70% is the sweet spot, I find!
@@OakAndAge Thanks for the reply! That makes sense. BTW, you haven't made any video in a while, you should get back into it. You present well.
Appreciate that. Im hoping to produce some new stuff soon! Stay tuned!
@@OakAndAge Sounds good, I subscribed. ;)
Thanks! Appreciate it!
When infusing does the level in the level in the jar matter? If there is too much air vs liquid does that change the infusion/flavor?
That is an excellent question! I dont believe it would, unless there is a ridiculous disparity between air and liquid, and its left for a pretty long time. We see that happen with bottles of whisky that have been left with just a few sips left for too long. It doesn't go BAD, but the flavours definitely start to become muted. But for the amount of time you're infusing, I don't see it being a concern!
Hello!! Can you tell me the name of the hardcore song you used in the space time continuum??
Ok, now how does one make Angostura bitters?
I'M A FAN YOU MOTHER BISH
WHATCHU SAY ABOUT MY MAMMA!?
Any advice or recipes for lemon bitters , it’s so expensive and hard to find in my area
Hey, great question! I've never tried lemon bitters, to be honest - but if I was to attempt it, I think what I would do is use the lemon rind (dried out and cubed) as the main citrus flavor agent. Maybe a bit of lemon juice, but not too much as I'm not sure if that would affect shelf stability. You could also try adding pure lemon zest as well into your infusion. I bet with a few lemon rinds and some zest, you'd have a pretty decent base to start with. Might take a batch or two to get it where you want it, but that would be fun to experiment with. Good luck!
Did you actually just chug everclear? Omyaaa
That was camera trickery. The only stunt I ACTUALLY performed was shoving my arm through the wormhole. Which really hurts, btw. I need to hire a stunt person.
Could you share, how we can create chocolate bitter?
Great question!! I think your best bet would be to infuse cocao nibs (which you can find at Whole Foods or an organic store) and probably even some unsweetened cocoa powder (though, I reckon you'd really need to strain your bitters well after the flavour is set and you are ready to bottle it.)
Perhaps the combination of both of those things would give you a nice, well rounded chocolate flavor. And I'd use the gentian root more sparingly, because cocao is already pretty bitter.
@@OakAndAge thank you for your reply. Much appreciated. Will work on your suggestions.
Yup instant unsubscribe but then I saw where this was going re-subscribed lol. Dude this was great I had no clue what bitters was. I just knew cocktail recipes called for it. Cheers bro 🤙🥃
Bitters are great! AND you can make cocktails using bitters exclusively. Im gonna do a video about the Trinidad Sour, which is made using Angostura bitters as the base ingredient. It's my fav cocktail ever.
Cheers brother. Hope you're well
@@OakAndAge nice I’ll give it a try
Intant follow
I appreciate the heck out of you! 🤘
@@OakAndAge man the same, i saw yesterday your video and now i am waiting for my cinnamon n coffe bitter to be ready!
@@Daniel95metal oh amazing!! I hope it turns out good. I bet those bitters would elevate an old-fashioned or a Manhattan! Let me know how they turn out
Really good vid but the music is so l o u d it's hard to concentrate on what you are saying
Music is too loud
Thanks for the feedback. Appreciate you watching!
Don't want to drink bitters.... Obviously never been to Washington Island
God I hope that was water
Don't worry, I do all my own stunts
Straight everclear? You are HIM