Black Walnut Bitters Recipe

Black walnut bitters are the most versatile and flavorful addition to any home bar. These bitters are produced from black walnut hulls and valued for their earthy richness with an edge of bitterness. They would do well in cocktails, cooking recipes to give a bit more complexity, or even be utilized as a digestif. Making your own black walnut bitters at home can be quite fun, not to mention the fact that you will be able to tailor the flavors the way you want. In the following guide, we will take you through making black walnut bitters at home from scratch.

 

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Basics of Bitters

What are bitters?

Bitters are aromatic flavoring agents created by the infusion of herbs, spices, fruits, and botanicals in high-proof spirit. They have been established as some of the staple ingredients in the cocktail world, even though their development was for medicinal use in the early times. The use of bitters provides depth and complexity to a drink, balancing sweetness and enhancing other flavors.

What Black Walnut Does in Bitters

The black walnut hulls will allow bitters to become deep with earthy bitterness and a hint of sweetness, which binds them together. It is this combination that makes black walnut bitters so good with whiskey and bourbon cocktails—although there are many other ways to use them, of course.

Ingredients and Equipment

Essential Ingredients

For the following recipe for black walnut bitters, you’ll require:

• Black Walnut Hulls: Fresh or dried black walnut hulls, harvested or purchased from either online.
• High-Proof Alcohol: Vodka or grain alcohol of at least 50% ABV works best in extracting flavors from the botanicals.
• Flavoring Botanicals: These could include a host of diverse herbs and spices such as:
  • Cinnamon sticks
  • Cloves
  • Star anise
  • Jamaica pepper
  • Orange peel
  • Bittering is commonly done using gentian root.
• Sweetener: Sugar or honey in a small quantity to balance bitterness.

Required Tools

• Glass Jars: Mason jars or any other clean and airtight glass container for infusing the bitters.
• Fine Mesh Strainer or Cheesecloth: For straining the finished bitters.
• Dropper Bottles: To measure out and store the bitters.
• Mortar and Pestle: Used to crush spices and herbs.
• Measuring Spoons and Cups: Used for accurate measurements.

About Black Walnut Bitters: An In-Depth DIY Tutorial

Step 1: Preparing the Black Walnut Hulls

If fresh black walnut hulls are being used:

• Harvesting: Harvest black walnuts when they are green and immature.
• De-capping: Thoroughly rinse the hulls to clean them from dirt or foreign materials.
• Chopping: Hull pieces should be made small so as to maximize the area available for extraction.

Step 2: Combine the Ingredients

• Use the Ingredients:
  • 1 cup black walnut hulls – chopped
  • 1 piece of cinnamon stick
  • 1 teaspoon cloves
  • 1 star anise
  • 1 teaspoon whole allspice berries
  • 1 orange peel
  • 1 tbsp Gentian Root
  • 2 cups high-proof spirit (vodka or grain alcohol)
• Homogenize in a Jar:
  • Put it all in a glass jar.
  • Add the high-proof spirit over the ingredients, making sure that they are fully submerged.
  • Close it tight and shake well.

Step 3: Infusion Time

• Storing:
  • Keep it in a cool, dark place for at least 4 weeks. Shake every few days to blend the flavors together.
• Tasting:
  • After about 4 weeks, taste the bitters to determine whether the flavors have been completely infused; then, taste for the flavor. If it’s not strong enough, let them infuse for one or two extra weeks.

Step 4: Straining and Bottling

• Straining:
  • Strain the mixture through a fine mesh strainer or cheesecloth into a clean jar when the infusion reaches the flavor of your liking, discarding the solids.
• Sweetening (Optional):
  • For those who enjoy the bitters just a little bit sweetened, add a teaspoon of sugar or honey to the strained liquid and stir until the sugar dissolves.
• Bottling:
  • Fill the final bitters product into dropper bottles for easy application, labeling the bottles with the date and ingredients.

Using Black Walnut Bitters

For Cocktails

Black walnut bitters make a great addition to many classic cocktails. Here are a few recipes to get you started:

• Old Fashioned: A few dashes of Black Walnut Bitters add richness to the nuttier side of this pre-Prohibition classic.
• Manhattan: Shake up the complex flavor of a classic Manhattan with some added dimensions of black walnut bitters.
• Whiskey Sour: A couple of drops of these bitters will build depth into a traditional whiskey sour.

In Cookery

Bitters are not simply for cocktails; they can also add a surprising flavor boost to dishes:

• A few drops of black walnut bitters would be quite distinct in flavor within the meat marinade.
• Baking: Add bitters to your brownie or cake batter to help draw out chocolate flavors.
• Savory Dishes: Add just a touch of black walnut bitters to sauces, soups, and stews.

As a Digestif

They can also be savored by themselves as a digestif. Just a few drops are added to a glass of sparkling water, or sip it just a bit undiluted, for a tasty after-dinner treat.

Personalize your Bitters

Experimenting with Botanicals

Of course, you can always feel free to substitute botanicals to create your own flavor profile. You might want to think about these as extra ingredients:

• Vanilla Beans: Sweet and velvety.
• Cardamom Pods: For a warm and aromatic flavor.
• Lavender: As a floral addition.

Adjusting Bitterness

One useful variable of using gentian root or other bittering agents in this recipe is it will help compensate the level of bitterness in your bitters. Start by adding a small amount and increase as desired after tasting the tincture.

Storage and Shelf Life

Homemade bitters can withstand quality with proper storage. They should be kept in a place that is cool and dark; hence, they are sure to retain their flavor years on end. Use clean, sterilized bottles only to avoid contamination.