Description
Dandelion bitters are a homemade herbal infusion made with dandelion root, other digestive herbs, and alcohol. Traditionally used to support digestion, these bitters also add a complex, earthy flavor to cocktails and sparkling water. This easy DIY version is perfect for herbal remedy lovers and cocktail enthusiasts alike.
Ingredients
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1/2 cup dried dandelion root
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1/4 cup dried burdock root (optional for added bitterness)
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1 tablespoon dried orange peel (or zest from 1 orange)
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1 teaspoon dried ginger root or fresh ginger slices
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1 cinnamon stick
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2-3 whole cloves
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1 tablespoon dried fennel seeds (optional for sweetness)
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1 1/2 cups vodka (or other high-proof alcohol, at least 80 proof)
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1-2 tablespoons honey or maple syrup (optional, for post-straining sweetening)
Instructions
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Prepare the herbs: Place all dried herbs, roots, and spices into a clean glass jar with a tight-fitting lid (pint-sized works well).
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Add alcohol: Pour the vodka over the herbs until fully submerged. Shake gently to combine.
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Steep: Store in a cool, dark place for 2–4 weeks. Shake the jar daily or every few days to help the infusion along.
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Strain: After steeping, strain the mixture through a fine mesh sieve or cheesecloth into a clean bottle or jar.
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Sweeten (optional): Add honey or maple syrup to taste and stir until dissolved.
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Bottle and store: Store your finished bitters in a dropper bottle or airtight container. Keep in a cool, dark place.
Notes
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You can adjust the bitterness by steeping longer or using more bitter roots like gentian or burdock.
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Use a few drops to a teaspoon in cocktails, soda water, or before meals to stimulate digestion.
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Always use herbs from trusted sources and ensure correct plant identification if foraging.
Nutrition
- Serving Size: 1 tsp
- Calories: 5
- Sugar: 0.5g (varies with sweetener)
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg