Orange Bitters

Appears in

Published 2013

About

Orange bitters, which we drink on Queen’s Day in the Netherlands, is actually really good, but I only found that out when I made it myself. It’s pretty different from the obligatory neon-orange shot that I normally down on April 30. I could drink this version all summer long.

Thoroughly rinse 1 orange and 1 lemon with hot water. Dry thoroughly and peel thinly. Make sure to peel off only the colored zest, not the white!
Arrange the zest on a baking sheet and dry in a convection oven at 125°F (50°C) max for about 1 hour, or until they are firm and crisp. If you don’t have a convection oven, leave the zest to dry in the sun for 5 to 7 days.
In a mortar, combine 1 tbsp anise seeds and 8 cardamom pods and bruise them roughly.
Place the bruised seeds in a big jar (at least 1 pint/½ liter) with 3 tbsp lemon juice and the dried citrus zest. Add 2 cups (500 ml) vodka.
Seal and let stand for 3 weeks in a warm spot. Shake the jar every other day.
Set a sieve lined with a clean dish towel over a big bowl and pour the mixture through.
Heat 2 cups (500 ml) water with ⅓ cup (75 g) packed light brown sugar and stir until the sugar is dissolved. Let the syrup cool and add it to the citrus mixture in the bowl.
Store the orange bitters in a pretty 1-quart (1-l) bottle. I like it best with some sparkling water, a slice of orange, and lots of ice.