Hibiscus Bitters
March 7, 2026
Target Yield Approximately 350 ml finished bitters
Base botanicals
- Dried hibiscus: 15 g
- Dried orange wheels: 10 g
- Dried lime wheels: 8 g
- Coriander seed: 4 g, lightly crushed
- Pink peppercorn: 2 g, lightly crushed
- Cinnamon stick: 1 small stick (~2 g)
- Licorice root: 1 g, chopped
Alcohol
- Everclear 120: 350 ml
Process
1. Prep ingredients
- Break dried citrus into smaller pieces if large
- Lightly crush coriander and pink peppercorn
- Chop licorice root into smaller pieces
2. Combine (0:00)
Add all ingredients to a jar and pour in Everclear. Seal the jar.
3. Infusion (Days 1–7)
- Store in a cool, dark place
- Gently shake once per day
4. Remove hibiscus (Day 7)
Remove hibiscus to prevent excessive tannin extraction.
5. Continue infusion (Days 7–10)
Allow remaining ingredients to continue infusing.
6. Strain (Day 10)
Strain out all solids using a fine mesh strainer.
7. Fine strain
Pass through a coffee filter until clear.
8. Prepare hibiscus tea
- Water: 100 ml (just off boil, ~90–95°C)
- Dried hibiscus: 7 g
Steep for 10 minutes, then strain.
9. Blend
Add:
- ~35 ml hibiscus tea (start here, adjust to taste)
Optional:
- Citric acid: 0.5–1 g, to taste
Stir to combine.
10. Bottle and rest
Transfer to dasher bottles. Let rest 24–48 hours before use.
Usage
- Use 2–4 dashes per cocktail
Storage
- Store sealed at room temperature or refrigerated
- Keep out of direct light
Shelf Life
- Best quality: 1–2 months
- Very good: 3–6 months
- Usable beyond that with slight flavor softening
