Light, airy, and reminiscent of spring, the flowery notes of Lavender bitters pair well with a wide variety of gin or tequila cocktails.
1/2 Cup Everclear or grain liquor, 100 proof or higher
1/2 Cup white rum, 100 proof or higher
2 Tablespoons red vermouth
2 Tablespoons simple syrup
2 Tablespoons culinary dried lavender
2 Tablespoons dried chamomile flowers
2 Tablespoons dried rose petals
1 Teaspoon dried hibiscus
1 Teaspoon dried burdock root
1/2 Teaspoon dried dandelion leaf
1/2 Teaspoon dried wild cherry bark
1 Tablespoon dried elderflower (optional)
1 Teaspoon dried hyssop leaf (optional)
4 or 5 Fresh edible flowers (optional)
Put the fresh and dried flowers in one infusion jar and the roots and bark in another. Split the liquor, vermouth, rum, and simple syrup evenly between the two jars. Let the softer ingredients infuse for two to four days, and the firmer ingredients infuse for four to six days. Shake each sealed jar once daily to ensure successful infusion. When the scents smell great but aren’t overpowering, you’re ready to filter out the solid ingredients. Combine the tinctured liquids, shake the bottle, and let it sit for a few hours to a day. Test the flavor in a drink or with a few drops on a spoon. Add a little extra simple syrup if desired, otherwise, place in a dropper bottle and store your bitters.
