Orange Bitters

One of the most difficult setbacks to drink creation here on our island is product availability. When I first arrived I brought down a small selection of specialty bar goods for my own personal use. I had no idea of the excruciating limitations that prevent even the most basic of products from making it’s way to the USVI. From quality gins (Hendricks, Plymouth) to a damn fine bottle of Scotch (rarely anything aged over 12 years, and minimal Islay), all the basic accoutrements of the modern bartender were nowhere to be found. I’ve tried asking purveyors to look into bringing better product down, but without the demand, they are reticent to introduce anything “foriegn or obscure” (that’s a direct quote) to the USVI market. With good reason, I suppose. I can’t afford to purchase a whole pallet of product and it shouldn’t be their responsibility to bring a metric ton of booze down so I can cherry pick a bottle at a time. 

Well, I figured. Guess that means I have to make it myself… 

Apart from liquor infusions the first item I devoted myself to was the process of constructing my own bitters. Angostura is the only available product down here, but it seemed that every other archaic recipe I came across called for Orange Bitters. I already had an near empty bottle of Fee Bros. Orange Bitters, which gave me a flavor profile to work with and after several tries and manifestations this is the best recipe I have come up with. If you can improve on the method, I’d love to hear about it! 

Orange Bitters

Ingredients:

Eight ripe Oranges (four the first week, four for the second)

2 oz Cinchona powder (aka Quinine powder)

2 oz Burdock 

1 oz Cassia

1 0z Gentian 

1/3 cup oak chips (optional)

375 ml Cruzan 151 white rum

2 cups water

Other tools:

1 16oz mason jar

4 8oz mason jars

saucepan

microplane

french press strainer

Production:

Zest all four oranges with a microplane and place in a 16oz mason jar. Fill with one cup of 151 rum.

I’ve found it easiest to produce the bittering agents (Cinchona, Burdock, Cassia, Gentian) separately. I up the quantities and let them mascerate a bit longer, which allows me to use them for the variety of other bitters I produce. So, if you plan on trying to make different types of bitters (and I hope you do) I suggest increasing the ingredients four-fold and hanging onto them.

Place Cinchona, Cassia, Burdock and Gentian in separate mason jars and pour in enough 151 rum to Quadruple the volume eg: If the dry Cassia takes up 1 oz, pour in 4 oz of 151 rum. Kapice?

Let all these jars sit in a nice dark area of your abode, agitating them once or twice a day for a week.

While your waiting for the masceration to happen take the four Zested Oranges and cut em up for snacks, make orange juice, throw at pesky roosters… whatever. We’re done with em…

one week later...

At this point your zested orange infusion should smell like, well, orange 151 rum… As for the bittering agents, they all should have a distinct flavor. (Burdock a bit sweet, Cassia like spicy cinnamon and the Gentian and Cinchona devilishly bitter…) These are all now essentially considered tinctures.

One at a time strain the liquids from the mash into separate containers using a handy french press. Trust me, cheesecloth and coffee filters are so slow and useless it just sucks the life out you. DO NOT THROW OUT THE MASH!

After straining return the liquids to their appropriate jars and set aside. 

Combine the leftover mash in a saucepan. Add the zest and juice from the next four oranges, add 2 cups of water and bring to a boil.

Reduce the heat to medium and simmer for 20 minutes.

Strain the liquid from the mash in the french press and let cool. Go ahead and toss the mash.

Transfer liquid to a clean quart mason jar and add  the entire Orange tincture. Next add 1 tspn of the Cinchona tincture, 1 tspn of the Burdock tincture, then 1/2 tspn each of the remaining Cassia and Gentian. At this point you may either add some oak chips (for about two weeks) to give it a more aged oaky tint, or omit them for a cleaner orange flavor. (I prefer the latter)

Store in a cool place for one more week before using.

Ready for use!

At this point your bitters should be about 70 proof. Strong, but not overwhelming. Use sparingly in recipes, a dash here or a couple drops here. You’ll be amazed at how just a simple dash of your homemade Orange Bitters will elict a whole new dimension to your cocktail experience.

Cheers!

Bitteriffic!