The Bitters Experiment

After macerating for over six weeks I finally decanted my bitters and have been enjoying them in seltzer and cocktails.  I recently had a delicious Manhattan using Woodland Bitters, the brew adding a woodsy complexity to the libation.  I think the Cherry Hazelnut are my favorite and I look forward to another Manhattan using it.

Cherry Hazelnut Bitters

1/2 cup lightly toasted and skinned hazelnuts
1/2 cup dried tart or sour cherries
2 tablespoons devil's club root
1/2 teaspoon schizandra berries
1/2 teaspoon wild cherry bark
1/2 teaspoon cinchona bark
1/2 teaspoon cassia chips
1/4 teaspoon chopped dried orange peel
3 star anise
2 cups 101-proof bourbon, or more as needed

Macerate six weeks and decant.   The original recipe (taken from Brad Thomas Parsons wonderful book, "Bitters") suggests decanting after two weeks and retaining the solids to be boiled in one cup of water over high heat and returning the filtered water into the original brew.  He also suggests adding 2 tablespoons of rich syrup.  I found these extra steps tedious so just left it to macerate longer and I'm quite happy with the results.