- 1 teaspoon whole allspice
- 1 teaspoon dried gentian
- 2 teaspoons cacao nibs
- 1 tablespoon bee pollen
- 1 small cinnamon stick
- 1 vanilla bean
- 3 star anise
- 4 cloves
- 10 green cardamom pods, bruised
- 1/4 ounce mace
- 1/4 ounce licorice root
- 1/2 ounce barberry root
- 1 ounce crystallized ginger
- 1/3 cup raisins
- 1/2 cup dried hop flowers
- 2 cups Devil's Springs 151 proff vodka
- 1 tablespoon (or to taste) blackstrap molasses
Combine everything except spirits and molasses in a large wide-mouth Mason jar. Cover with the high-proof vodka. Set aside for 1–2 weeks, shaking daily. Taste frequently to determine when flavor is to your liking.
At that point, strain through doubled cheesecloth into a clean jar, seal and set liquid aside. Place the solids in a saucepan. Cover with water and simmer gently over medium heat, partially covered, for about 30 minutes. Transfer to another jar and set aside for 1 week, shaking daily.
Strain the solids from the water. Discard the solids, then add the strained water to the infused vodka. Stir to combine. Strain again through cheesecloth and repeat as necessary to clarify bitters. (It’s OK if a little sediment remains.)
Stir in the tablespoon of molasses and taste, adding more if needed to balance bitterness. Seal jar and shake to fully incorporate molasses. Set aside for 3 days. Using a small funnel, transfer the bitters to dark glass bottles with dropper caps.