Root Beer is not just for children. The earthy, spicy tones of sarsaparilla and ginger, the bitter bite of dandelion and the licorice flavor from star anise...oh, it’s a lovely blend, a lovely blend indeed. Sorry kids, this bourbon bitters blend is just for the grown ups. From The Seasonal Cocktail Companion: 100 Recipes and Projects for Four Seasons of Drinking.
NOTE: Your bitters must infuse for 1 week before bottling.
Combine the bourbon, vanilla, grated ginger, sarsaparilla and star anise in a large jar. Let the infusion steep for 1 week, shaking it several times daily.
Strain the bourbon into a large clean jar and reserve the herbs and spices.
In a small saucepan, bring the water to a boil.
Immediately reduce the eat to low and stir in the molasses. Add the reserved herbs and spices. Simmer until the liquid is reduced by half; remove from the heat.
Let the mixture cool. Strain through a coffee filter into the bourbon.
Store in a sterilized, airtight jar, or funnel into a sanitized bitters bottle. The bitters can be stored at room temperature. Shake before using, as the molasses may settle.
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