It took a month for my Cranberry bitters to fully infuse. Now that they are done, I am ready for the holidays! I started with simple tinctures of Cranberry, Bitter Orange Peel, and Wormwood (all infused with Grain Alcohol). I eventually added some sugar, and added only part of the Wormwood tincture to the cranberry. The final liquid is… well… quite bitter. With a few dashes on a sugar cube, dropped into a glass of champagne, the result is a lovely hint of cranberry in a tasty glass of bubbly.
For those of you who have not yet made your own bitters, try a dash of Angostura bitters on a sugar cube in your favorite champagne.
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January 19, 2012 at 3:18 pm
love the pictures.