Cherry-Fennel Bitters

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Once we established our method for making Old-Fashioned Aromatic Bitters, we returned to our botanical tinctures to explore a more fruit-forward blend.

A cookbook recipe exclusively for All-Access members from How to Cocktail

SERVESMakes about 16 ounces

WHY THIS RECIPE WORKS

We created a base blend of dried cherries and toasted almonds, to which we added a combination of botanicals for character and nuance: vanilla for its slight smokiness, sarsaparilla root for its mild bitterness and licorice and herbal notes...

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