I’m about to admit something a little embarrassing.
After seeing the cocktail scene in Crazy, Stupid, Love—where Ryan Gosling mixes a drink for Emma Stone—I decided I wanted to make my own bitters.
Yes, really. That movie moment was my motivation.
I had used commercial bitters in cocktails for years, but that scene pushed me over the edge. I wanted to experiment and create my own flavors.
Bitters are often called the salt and pepper of cocktails: a little goes a long way. They brighten some drinks and are essential in classics like the Manhattan and the Old Fashioned. Angostura bitters are the most recognizable, but their exact recipe is a closely guarded secret.
So I decided to make my own.
During my research I learned there’s no single “true” recipe for bitters. It’s mostly trial and error, guided by your palate and the botanicals you can source. Methods vary widely: some recommend steeping bittering agents for two days, others for months; some call for a single jar, others for multiple jars to separate flavor components.
I decided to experiment. I wanted bold flavors, so I made cherry vanilla and chocolate bitters as my main projects. For both I used three jars each: one jar for the primary flavor (cherries or cacao), one for the spice and aromatic notes, and a third for the bittering agents.
I also made grapefruit bitters using two jars, and as an experiment I tried a one-jar strawberry-ginger bitters. I ended up loving the results.
Once you have a flavored infusion and a bittering infusion, you can balance them to taste. If the mixture is too sweet, increase the bittering portion; if it’s too bitter, add more of the flavored extract. I chose not to add water to my infusions because I preferred the strength and clarity of the alcohol-only extracts.
These bitters are strong—very concentrated—so only a few drops are needed in a cocktail.
I know this is a lot of information. Below I’ve organized the combinations and methods I used. These are not the only ways to make bitters, but they’re the processes that worked for me. You’ll see ingredient lists and step-by-step instructions for each flavor.
If you haven’t tried bitters before, I recommend visiting a craft cocktail bar and sampling a few, or buying a bottle of commercial bitters to experiment with at home. A few drops in different drinks can reveal whether you enjoy the effect. Don’t dismiss a recipe simply because it uses a spirit you don’t usually drink—when used in small amounts, the base alcohol is barely noticeable.
Below are the combinations I used. These are my first attempts, and I’m very pleased with how they turned out. With practice you’ll develop your own preferred ratios and flavor pairings.
Homemade Cocktail Bitters
1
each bitters make about 4 (2-ounce) bottles each
Ingredients
Cherry Vanilla Bitters
- 8 ounces dried cherries
- 1 1/2 cups 101-proof bourbon (jar #1)
- 6 cardamom pods, crushed (jar #2)
- 2 tonka beans, cracked (jar #2)*
- 2 vanilla beans, scraped (jar #2)
- 2 star anise (jar #2)
- 1 1/2 cups 101-proof bourbon (jar #2)
- 1/2 tablespoon gentian root (jar #3)
- 1/2 tablespoon cassia chips (jar #3)
- 1/2 tablespoon wild cherry bark (jar #3)
- 1 cup 100-proof rye whiskey (jar #3)
Chocolate Bitters
- 1/2 cup cacao nibs (jar #1)
- 1 1/4 cups 101-proof bourbon (jar #1)
- 6 cardamom pods, chopped (jar #2)
- 2 tonka beans, cracked (jar #2)*
- 1 cinnamon stick (jar #2)
- 1/2 vanilla bean, scraped (jar #2)
- 1 1/4 cups 101-proof bourbon (jar #2)
- 1 tablespoon gentian root (jar #3)
- 1 tablespoon sarsaparilla (jar #3)
- 1 teaspoon wild cherry bark (jar #3)
- 1 teaspoon cassia chips (jar #3)
- 1 teaspoon black walnut leaf (jar #3)
- 1 cup 100-proof rye whiskey (jar #3)
- 1/4 cup simple syrup (added later)
Grapefruit Bitters
- Rind from 3 grapefruits (jar #1)
- 2 1/4 cups 100-proof vodka (jar #1)
- Thumb-sized piece fresh ginger
- 1 tonka bean, cracked (jar #2)*
- 1/2 tablespoon culinary lavender (jar #2)
- 1/2 tablespoon juniper berries (jar #2)
- 1/2 tablespoon gentian root (jar #2)
- 1 teaspoon black walnut leaf (jar #2)
- 2 cups 100-proof vodka (jar #2)
- 1/4 cup simple syrup (added later)
Strawberry Ginger One-Jar Bitters
- 2/3 cup dried strawberries
- 1/2 tablespoon culinary lavender
- 1/2 tablespoon gentian root
- 1/2 tablespoon sarsaparilla
- 1/2 tablespoon wild cherry bark
- 1 teaspoon black walnut leaf
- 1 teaspoon cassia chips
- 1 teaspoon juniper berries
- 1 star anise
- Thumb-sized piece fresh ginger
- 2 tonka beans, cracked (jar)*
- 3 cups 101-proof bourbon
- *Note: Tonka beans are legal to purchase, but some uses are restricted in food service in the U.S. Do your own research before using them; I only used them to infuse alcohol.
Instructions
Cherry Vanilla Bitters
- Jar #1: Combine dried cherries with 101-proof bourbon. Shake and set aside.
- Jar #2: Combine tonka beans, crushed cardamom, scraped vanilla beans and pods, star anise and 101-proof bourbon. Shake and set aside.
- Jar #3: Combine gentian root, cassia chips, wild cherry bark and 100-proof rye whiskey. Shake and set aside.
- Store all jars in a cool, dark place and shake once daily.
- After 5 days, strain jar #3 to remove solids and sediment; return the liquid to a clean jar. After 10 days, strain jars #1 and #2, combine them, and let the combined liquid rest for 3 days.
- Combine the flavored liquid and the bittering liquid in small amounts until you reach the desired balance. Strain again for clarity and bottle in dropper bottles. Let the finished bitters rest for a week before use, straining again if necessary.
Chocolate Bitters
- Jar #1: Combine cacao nibs with 101-proof bourbon. Shake and set aside.
- Jar #2: Combine tonka beans, cardamom, cinnamon stick, vanilla and 101-proof bourbon. Shake and set aside.
- Jar #3: Combine gentian root, sarsaparilla, wild cherry bark, cassia chips, black walnut leaf and 100-proof rye whiskey. Shake and set aside.
- Store all jars in a cool, dark place and shake once daily.
- After 5 days, strain jar #3 and return the liquid to a clean jar. After 10 days, strain jars #1 and #2, combine them, and let sit for 3 days.
- After this resting period, strain again and add 1/4 cup simple syrup to the chocolate-flavored jar. Blend small amounts of the chocolate extract with the bittering liquid until balanced. Bottle in droppers and let them rest another week before use, straining for clarity if needed.
Grapefruit Bitters
- Jar #1: Combine grapefruit rind with 100-proof vodka. Shake and set aside.
- Jar #2: Combine lavender, juniper berries, black walnut leaf, gentian root, tonka bean, ginger and 100-proof vodka. Shake and set aside.
- Store both jars in a cool, dark place and shake once daily.
- After 5 days, strain jar #2 and return the liquid to a clean jar. After 10 days, strain jar #1 and let the combined mixture rest for 3 days.
- After 3 days, strain again, add 1/4 cup simple syrup to the grapefruit-flavored jar, and blend flavored and bittering liquids to taste. Bottle in droppers and rest for a week before use, straining for clarity if necessary.
Strawberry Ginger One-Jar Bitters
- Combine all ingredients in a single jar and let sit for 10 days in a cool, dark place, shaking once daily.
- After 10 days, strain to remove solids and sediment, let sit 3 more days, then strain again. Bottle in droppers and strain once more after another day or two to remove any remaining bits.
Notes
General supplies and tips: You’ll need mason jars or similar containers, a selection of bittering herbs and aromatics, high-proof alcohol (101-proof bourbon, 100-proof vodka or rye), flavoring agents like dried fruit and vanilla beans, small dropper bottles for storage, and fine filters such as cheesecloth, coffee filters, or fine mesh sieves for straining.
Sources and inspiration: this approach is adapted from various bitters and cocktail resources and forums. Use these recipes as a starting point and adjust according to your taste.
That’s it — my bitters journey in a nutshell. Thanks for reading, and enjoy experimenting. A little creativity and patience will reward you with unique, homemade bitters to elevate your cocktails.