Bitters are firmly back in fashion with the cocktail cognoscenti and a drop of this orange bitters is delicious added to a Martini or Champagne cocktail. Or decant into small bottles to give as gifts to the cocktail enthusiast in your life – just add a note of caution regarding the alcohol content!
Ingredients
4 firm oranges, scrubbed in soapy water and dried
500ml 88%-by-volume vodka (176¼ proof)
1 large cinnamon stick, snapped in half
1/2 vanilla pod
6 green cardamom pods
1 teaspoon black peppercorns
1 teaspoon fennel seeds
1 teaspoon coriander seeds
Equipment
large jar with a tight-fitting lid
coffee filter papers or clean fine muslin
selection of small bottles
makes 500ml
Method
Preheat the oven to 120¼C/gas mark 1/2. Remove the peel of each orange using a vegetable peeler – you’re after long, thin strips with as little pith as possible. Line a baking tray with baking parchment and scatter the peel strips on top in a single layer. Place in the oven for 45 minutes–1 hour until dry but not browned.
Pour the vodka into the large jar and add the dried peels, cinnamon halves and vanilla pod. Using a pestle and mortar, bruise the cardamom pods to break the skins, then add the other whole spices and give them a light bashing, just enough to break them in half. Add to the vodka, screw the lid on tightly and give the whole lot a good shake to muddle the flavours.
Leave the jar in a cool, dark spot for 2 weeks but preferably at least 4, and shake the jar once a day. After a couple of days the orange peels will have begun to impart a wonderful glow to the vodka.
Strain the vodka through either a coffee filter paper or clean fine muslin into a jug. Pour into clean small bottles and get creative with cocktails.
Taken from Summer Berries and Autumn Fruits, by Annie Rigg. Published by Kyle Books, priced £19.99. Photography by Tara Fisher
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