This formula incorporates a complex blend of botanicals. Feel free to make ingredient substitutions according to taste preference of what materials you have on hand. This recipe makes 3-4 cups, but you can increase the ingredient proportions to make a larger batch.
¼ ounce dandelion root ¼ ounce ginger root ¼ ounce burdock root ¼ ounce fennel seeds ¼ ounce anise seed ¼ ounce juniper berries ¼ ounce cinnamon chips ¼ ounce peppermint leaf 1 teaspoon dried lemon fruit peel 4 cups alcohol (rum, brandy, vodka or gin)
Place all herbs, spices and peels into a clean mason jar. Top off with alcohol, making sure all botanical material is covered. Replace the cap and set the jar in a cupboard or on a shelf away from direct light and heat. If possible, give the jar a gentle shake frequently. After 6-8 weeks, strain and reserve the tincture to transfer into sterile dropper bottles. Label and store in a cool, dark place
Discover more information about Making Herbal Bitters in the archived edition of our February 2019 email. Or get more recipe ideas/inspiration from our Pinterest Board - [ bitters - digestive ]
