For our second batch of bitters, we decided to go with coffee. Coffee is relaxing, it smells good, it tastes good, and it brings people together… who doesn’t love it? A few dashes of Coffee Bitters in a whisky or rum cocktail just sounds like a recipe for happiness. The Coffee-Pecan Bitters recipe in Brad T. Parsons’ Bitters book inspires the recipe for my Coffee Bitters. If you’re thinking about making your own bitters, or just want to learn some cool facts about bitters, I highly suggest reading it.
After the 2 weeks were up, we strained the liquid through cheesecloth to remove the solids, and then let the solids simmer in a saucepan with 1 cup of water for about 10 minutes. After it cooled, we put the contents of the saucepan in a separate mason jar and let it sit for another week, giving the jar a shake once a day.
After waiting for another week, we strained out the solids and added the liquid to the other mason jar, which contained the original bourbon solution, along with 2 tablespoons of molasses. Three more days of waiting, one more run through cheesecloth, and finally, they’re done!
I swear, these were well worth the wait. First of all, they smell fantastic. When we first opened the jar before bottling the bitters, the kitchen smelled like we brewed a fresh pot of coffee. And the taste… YUM… basically, liquefied coffee beans with a hint of chocolate and liquorice.
The Coffee Bitters are fantastic in Manhattans, Old Fashioneds (you can switch out the whiskey for rum as well), Brandy Alexanders, and Boulevardiers. If you're a coffee fan, you'll find youself adding dashes of Coffee Bitters in almost everything you drink. Last night, I spiced up some hot chocolate by mixing in a few drops of Coffee Bitters, and this morning (don't judge me) I even added a couple drops to my Chai tea. They're just fantastic... you gotta give them a try!
2 ½ oz. Bourbon
¾ oz. Campari
¾ oz. Sweet Vermouth
¾ oz. Crème de Cacao
4 drops Coffee Bitters
Orange Peel garnish
Pour all liquor in a pint glass fill of ice, stir, and
strain into a chilled cocktail glass. Garnish with orange zest. Enjoy!