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Blackberry Bitters<\/p>\nBlackberry Bitters<\/p>\n
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6 ounces blackberries (about 1\u00bd c.)<\/p>\n
1 Peel, including pith, from 1 organic lemon, minced<\/p>\n
1\/2 tsp. whole allspice berries<\/p>\n
5 white peppercorns<\/p>\n
1 cups grain alcohol (Everclear) or a 100-plus-proof vodka<\/p>\n
2 T. sugar<\/p>\n
1 T. water<\/p>\n
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Combine the berries, lemon peel, allspice berries, peppercorns and alcohol in a quart-size jar and lightly mash the berries with a wooden spoon. Cover with a lid and let the mixture sit in a dark, cool place for at least 1 week. The day before you plan to complete the bitters, make a syrup by combining the sugar and water in a small saucepan. Bring the mixture to a boil and stir to keep the sugar from scorching. Reduce the heat and simmer for 3 minutes. Remove the syrup from the heat, pour into a small jar with a lid and let sit overnight at room temperature. Strain the berries and solids first through a fine wire mesh sieve, and again through a coffee filter. Add the simple syrup to the strained bitters\u2014omitting any sugar crystals that formed overnight. Store the bitters at room temperature in a tightly sealed jar or bottle.<\/p>\n","protected":false},"excerpt":{"rendered":"
Blackberry Bitters 6 ounces blackberries (about 1\u00bd c.) 1 Peel, including pith, from 1 organic lemon, minced 1\/2 tsp. whole allspice berries 5 white peppercorns 1 cups grain alcohol (Everclear) or a 100-plus-proof vodka 2 T. sugar 1 T. water Combine the berries, lemon peel, allspice berries, peppercorns and alcohol in a quart-size jar and lightly mash the berries with a wooden spoon. Cover with a lid and let the mixture sit in a dark, cool place for…<\/p>\n