Orange Bitters
- Course: Beverage
Summary:
Orange bitters are an essential mixer for anyone interested in creating classic cocktails. A couple of dashes in a martini, champagne cocktail or Rob Roy make the drink come alive. The trouble is, orange bitters often are difficult to find. Todd Thrasher's solution is to make them himself. Here is his recipe.
Once you've made a batch, Thrasher says, "it lasts forever."
Quinine powder, a bitter substance made from the bark of the cinchona tree, can be obtained from several online sources, including www.rain-tree.com and www.herbspro.com. La Cuisine in Alexandria says it can special-order it; call 703-836-4435.
Makes about 5 cups of bitters
Ingredients:
- 10 oranges
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon coriander seeds
- 10 whole cloves
- 10 cardamom pods
- 2 large Mason jars
- 1/2 teaspoon quinine powder
- 750 ml vodka
- 500 ml water
- 1 cup sugar
Directions:
Have ready a large baking sheet. Preheat the oven to 300 degrees.
Use a paring knife or vegetable peeler to slice the top layer of peel from the oranges. Pare any white pith from the inside of the peels. Discard the orange flesh or save for another use, if desired. Chop the peels roughly and place on the baking sheet. Bake for about 10 minutes or until they start to brown.
While the peels are baking, use a mortar and pestle to crush the caraway seeds, coriander seeds, cloves and cardamom. Place the crushed spices in a skillet and cook over medium heat, stirring occasionally, just until they begin to release their aromas. Transfer to a Mason jar and add the baked orange peels, quinine powder and vodka. Cover and let sit for 14 days, shaking vigorously every other day.
After 14 days, pour the alcohol through a fine-mesh strainer and into a clean Mason jar. Seal the jar and set aside. Heat a skillet over medium heat and add the orange peels and spices from the strainer. Cook them until they appear to be dry, then place them in a medium saucepan and add the water. Bring to a boil over a medium-high heat, then cover, reduce the heat to medium or medium-low and cook for 10 minutes, adjusting the heat so it does not boil.
While the spices are simmering, place the sugar in a medium saucepan over medium-high heat. Cook, stirring constantly, until the sugar becomes liquid and turns dark brown (it should look almost burned; this is the source of some of the bitter flavor and much of the color). Remove from the heat and cool for 2 minutes. Using a slotted spoon, transfer the orange peels to the sugar mixture; be very careful, because the hot sugar will splatter toward you. Slowly and carefully add the spices and water from the saucepan. Return to medium heat and stir just long enough to make sure all of the sugar has dissolved. Remove from the heat and let the mixture cool for an hour, then return it to the original Mason jar. Let it sit for five days, shaking vigorously every day.
After 5 days, combine the contents of the two Mason jars and pour through a fine-mesh strainer, discarding any solids. The mixture may still be a bit cloudy, so pass it through a large coffee filter to render it clear.
Recipe Source:
From Todd Thrasher of Restaurant Eve in Alexandria.
E-mail the Food Section with recipe questions.
