Best Meyer Lemon Bitters Recipes

Meyer Lemon-Orange Bitters image

Provided by Martha Stewart

Yield Makes 3 cups

Number Of Ingredients 8

4 organic oranges, well scrubbed
2 organic Meyer lemons, well scrubbed
1 tablespoon gentian root chips
1 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
1 cinnamon stick
1 750-ml bottle good-quality vodka, such as Prairie Organic

Steps:

Heat oven to 200 degrees. Using a vegetable peeler, peel citrus to make strips of zest, being careful not to remove pith. Arrange in a single layer on a parchment-lined baking sheet and bake until dry, about 1 hour. Let cool.
Transfer zest to a 1-quart glass jar and top with remaining ingredients. Cover tightly and store in a cool, dark place for three weeks, shaking jar once a day.
Pour liquid through a fine mesh strainer or paper coffee filter and into a clean jar. Add citrus zest and discard aromatics.

Nutrition Facts : Calories 2 g

Meyer Lemon Bitters image

Provided by @MakeItYours

Number Of Ingredients 14

Peeled zest from 4 Meyer lemons
Peeled zest from 1/2 bitter orange
Peeled zest from 1 Eureka lemon
2 tablespoons dried lemon zest (see note above)
1/2 tablespoon dried orange zest (see note above)
4 green cardamom pods, lightly crushed
1 teaspoon dried ginger slices (see note above, do not use powder)
1/4 teaspoon whole coriander seeds
1/4 teaspoon whole white peppercorns
5 dried makrud lime leaves
3/4 teaspoon dried gentian root
1/4 teaspoon whole fennel seeds
2 cups 100 proof vodka
1 cup water

Steps:

1 In an airtight container, combine all of the zest, cardamom, ginger, coriander, white pepper, lime leaves, gentian root, and fennel seed. Pour vodka over the ingredients and seal container. Swirl to combine. Keep the container in a cool, dark place for two weeks, swirling mixture once daily.
After two weeks, strain out solids and set aside. Strain liquid through a cheesecloth to remove any particles left and transfer to an airtight container. Store in a cool, dark place. In a small sauce pan, combine solids with water and bring to a boil over medium high heat. Once boil is reached, turn heat to low and let simmer, covered, for 10 minutes. Remove from heat and let cool. Once cool, pour contents of the pan into a separate airtight container and let sit one week.
After a week, strain out solids through a cheesecloth-lined fine mesh strainer. Add to the original liquid that has been set aside. Let sit at room temperature for 3 days and skim off any residue that accumulates at the top. Strain again if there is any leftover sediment and bottle into dropper bottles for storage.