Hess House Bitters

Class: Bitters

Source: Robert "Drinkboy" Hess

Ingredients

2 L Rye Whisky

1 cup chopped ginger

3 tsp gentian

16 sticks cinnamon

¾ cup whole cloves

8 whole star anis

6 Tbs cardamon pods

Instructions:
� Place all ingredients, except for the sugar and water, into a large mason jar and seal. Store for 2 weeks, shaking the jar once a day.
� Strain the liquids/solids mixture through cheesecloth. Squeeze hard to extract as much juice into the reserved liquid as possible.
� Place the dry ingredients into a saucepan and add the water. Bring to a boil, and then turn the heat down and simmer, covered, for 10 minutes.
� Allow to cool completely, then pour the water and solid mixture into another mason jar. Store for 1 week, shaking the jar once a day.
� Strain the water mixture through cheesecloth. Discard the solid ingredients, and add the water to the previously reserved alcohol.
� Put the sugar into a small non-stick skillet and stirring constantly over a medium-high heat, allow the sugar to melt and then turn to a rich brown color.
Quickly remove from heat and allow the melted sugar to cool for a couple of minutes.
� With the sugar still slightly warm, pour it into the water and alcohol mixture. It will probably crystallize at this point, but with continued stirring it will eventually dissolve.
� Allow this mixture to rest for a couple of days, then skim off anything that rises to the surface, and gently pour (or siphon) the clear liquid from the top into another container, trying to avoid as much of the sediment on the bottom as possible.
� Measure the amount of liquid you now have, and add half that same amount of water.

Notes:

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