Summer Herbs for Winter Days

Bitters are a wonderful way to preserve the light of the summer for the darkness of winter. They are flavorful and medicinal, and they brighten up cocktails or glasses of sparkling water. I make a selection of tinctures from bitter herbs and roots during the summer and fall, and combine them into bitter concoctions to give as gifts over the holidays. You can also make bitters in the winter using dried herbs and roots.

To make bitters, extract herbs in alcohol that has at least 50% alcohol by volume. I usually use vodka, but you could also use brandy, grain alcohol (which will be stronger, but better for fresh ingredients that will give off a lot of water), or something else.

Either mix herbs and spices together in one jar, and cover with alcohol, or create separate extracts and combine them later. Both fresh and dried herbs work, though you will usually want three times as much fresh material to replace dried material. Leave the herbs in alcohol for 4–6 weeks, shaking every 2 or 3 days. Make sure the herbs remain covered by alcohol while they macerate.

When finished, strain and bottle the bitters. Amber or colored glass dropper bottles work best because they shield the concoctions from damaging sunlight. Your bitters will be preserved for many years.