Food and Wine (October 2011)
1. In a 1-quart glass jar, combine all of the ingredients except the syrup. Cover and shake well. Let stand in a cool, dark place for 2 weeks, shaking the jar daily.
2. Strain the infused alcohol into a clean 1-quart glass jar through a cheesecloth-lined funnel. Squeeze any infused alcohol from the cheesecloth into the jar; reserve the solids. Strain the infused alcohol again through new cheesecloth into another clean jar to remove any remaining sediment. Cover the jar and set aside for 1 week.
3. Meanwhile, transfer the solids to a small saucepan. Add 1 cup of water and bring to a boil. Cover and simmer over low heat for 10 minutes; let cool completely. Pour the liquid and solids into a clean 1-quart glass jar. Cover and let stand at room temperature for 1 week, shaking the jar once daily.
4. Strain the water mixture through a cheesecloth-lined funnel set over a clean 1-quart glass jar; discard the solids. If necessary, strain again to remove any remaining sediment. Add the infused alcohol and the syrup. Cover and let stand at room temperature for 3 days. Pour the bitters through a cheesecloth-lined funnel or strainer and transfer to glass dasher bottles. Cover and keep in a cool, dark place.
Make Ahead The bitters can be stored at room temperature indefinitely. For best flavor, use within 1 year. Notes To make simple syrup, in a small saucepan, dissolve 1 cup of granulated sugar in 1 cup of water over moderate heat; for rich syrup, use 2 cups demerara or turbinado sugar and 1 cup of water. Let cool before using, and reserve the rest for another use.
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|Serving Size: 1 Serving (302g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 66 (12%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 88.4mg||3 %|
|Potassium 1608.3mg||42 %|
|Total Carbohydrate 137.7g||40 %|
|Dietary Fiber 29.7g||119 %|
|Sugars, other 108g|
|Protein 7.8g||11 %|
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Calories per serving: 560
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