Peychaud's aromatic bitters trace their history back to New Orleans, Louisiana in the early 1800’s. The citrus zest combined with sweetness of cherries make an instant pairing to many non-alcoholic drinks!
2 1/2 Cups grain liquor, 100 proof or greater
1 Orange peel
1/4 Cup fresh mint
3-4 Edible flowers (optional)
1-2 Cardamom pods
1/2 Tablespoon gentian root
1 Star anise
2-3 ounces of dried cherries
1 Cup water to dilute (optional)
Arrange your tincture jars. Place the orange, mint, and flowers in one, and the cardamom pods, gentian root, star anise, and dried cherries in the other. Seal both jars, shake them once, and let sit to infuse. Keep the citrus and floral jar infused for two to three days, and the root and dry spices infused for at least four to five days.
