Inspired my friend Candy, I decided to try making bitters. I’ve been pouring over Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons. It’s a fascinating, well researched book about the history of bitters and how to make your own if you’re so inclined. There are also a bunch of cocktail recipes and some recipes for foods that use bitters.

I must admit that I nearly gave up a few times because of the lists of unusual ingredients. It turns out I’m kind of lazy. Once I put my mind to it I was able to find some of the ingredients locally at Homestead Herb Farm and I picked up the remainder online through Tenzing Momo.

Today was the day to get the first batch of bitters started and I chose the Coffee-Pecan Bitters because I had all the ingredients (or so I thought). Pecans, yes! Fancy coffee beans, yes! Cocoa nibs, yes! Minced dried orange peel, yes! Black peppercorns, you know it! Cassia chips, got ‘em right here! I was so happy! Then I realized I had no wild cherry bark… Hard to believe, I know. With all the other ingredients already in the jar, I substituted wormwood. I know what you’re thinking. “Wormwood? Is that a good idea?” Only time will tell. About three weeks to be exact.

I’m going to go dump 2 cups of Wild Turkey 101 in that jar. And maybe just a teeny bit in a glass. I’ll let you know how it all works out.

Updated 9/29/13:

After my two weeks of daily shaking were up, I strained the solids out of the jar. Then I put them in a pot, covered them with water and simmered for 10 mins. Then the solids and the water spent a week in their own jar which I shook every day. After a week, I strained the liquid out of the second jar and added it to the first with 2 tablespoons of molasses. I had to wait three more days and then I tasted the bitters. They smell really good, and taste even better. You can read about the Old Fashioned I made with them.