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

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Making Herbal Bitters
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