Sous Vide Classic Aromatic Bitters Infusion Recipe

One of the main uses for bitters is to add aromas to cocktails. These aromas subtly tweak the flavors of the drinks in different directions. Classic aromatic bitters have notes of cinnamon, clove, and cardamon while using several bittering agents to round out the flavors.

Some of the ingredients can be hard to find locally but there are several websites where they can be procured.

Classic aromatic bitters sous vide ingredients

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the classic aromatic bitters infusion recipe you can check out the following.
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Classic Aromatic Bitters Infusion Recipe

  • Published: December 09, 2015
  • By Jason Logsdon
  • Prep Time: 20 Minutes
  • Total Time: 3.5 Hours
  • Cooks: 140°F (60.0°C) for 2 to 4 hours

Classic Aromatic Bitters Infusion Ingredients

For the Aromatic Bitters Infusion

1 orange
1 lemon
1.5 cups vodka
5 green cardamon pods, cracked
2 cinnamon sticks
1 tablespoon gentian root
2 teaspoons quassia bark
1/2 teaspoon cracked peppercorns
1/2 teaspoon allspice
10-15 whole cloves

Classic Aromatic Bitters Infusion Instructions

For the Aromatic Bitters Infusion

Preheat a water bath to 140°F (60.0°C).

Lightly scrub the outside of the orange and lemon then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any.

Combine all of the ingredients in a sous vide bag or Mason jar then seal. Infuse in the water bath for 2 to 4 hours.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the bitters, squeezing any liquid out, and store in a sealed container. They will last for several months if stored in a cabinet or cupboard.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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