Belizean Bitters: Brewing The Perfect Cup

Bitters are a combination of bitter-tasting roots, barks, or leaves, and other botanicals that add aroma and flavour. They are used in cocktails, sauces, soups, and dressings, and even as digestive aids. Belizean bitters are made with overproof rum soaked in herbs, tree bark, roots, and botanicals. They are used as a remedy for colds, flu, indigestion, and even as a natural form of Viagra. In this article, we will discuss the process of making Belizean bitters, the ingredients used, and the health benefits associated with them.

Choosing the right spirit

Belizean bitters are a traditional concoction made with overproof rum soaked in herbs, tree bark, roots, and botanicals. When choosing the right spirit for your bitters, there are a few key factors to consider:

Type of Spirit

The type of spirit you choose will depend on the desired end flavor of your bitters and the types of cocktails you plan to use them in. For light and fruity cocktails, a neutral spirit like vodka is a good choice. For darker, more robust cocktails like Manhattans or other whiskey or rum-based drinks, a dark spirit like whiskey or rum is preferable.

Quality of Spirit

When selecting a spirit, it's important to consider the quality. Tasting different spirits is a great way to determine which one is right for your bitters. Attend tasting events, visit local distilleries, or sit at a bar and ask about unfamiliar products. By sampling different spirits, you can find one that aligns with your taste preferences and budget.

Alcohol Content

The alcohol content of the spirit is also important. For maximum flavor extraction and preservation in your bitters, choose a high-proof liquor, preferably 100 proof or 50% alcohol by volume (ABV) or higher. Grain alcohol, vodka, bourbon, rye, and rum are all suitable options.

Mixing and Matching

When creating your bitters, consider the other ingredients you'll be using and how they will interact with the spirit. For example, if you're using strong-flavored liqueurs or botanicals, choose a spirit that can stand up to those flavors. Additionally, certain spirits may pair better with specific botanicals or ingredients traditionally used in Belizean bitters.

Personal Preference

Ultimately, the choice of spirit comes down to personal preference. Experiment with different spirits, try out various brands, and don't be afraid to make substitutions to find the perfect match for your Belizean bitters.

Picking botanicals

Picking the right botanicals is an important step in making Belizean bitters. The traditional recipe calls for a variety of herbs, tree bark, roots, and botanicals, which are soaked in overproof rum. The specific ingredients used can vary depending on the desired outcome and the user's gender, but some commonly used botanicals in Belizean bitters include:

• Jackass bitters (Neurolaena Lobata)
• Herbs
• Tree bark
• Roots

When selecting botanicals, it is important to choose whole ingredients rather than ground for easier straining. You can chop or coarsely crack them to expose more surface area for better and faster infusion.

Bittering agents typically make up 10 to 50% of the blend and can include a variety of bitter-tasting roots, barks, or leaves. Some common bittering agents used in bitters are:

• Angelica root
• Artichoke leaf
• Barberry root
• Black walnut leaf
• Burdock root
• Calamus root
• Cinchona bark
• Citrus peel
• Dandelion root and leaf
• Devil's club root
• Gentian root
• Horehound
• Licorice root
• Mugwort
• Oregon grape root
• Orris root
• Quassia bark
• Sarsaparilla
• Wild cherry bark
• Wormwood

In addition to bittering agents, aromatic and flavouring agents are added to round out the bitters. These can include a wide range of herbs, spices, flowers, fruits, or nuts. Some examples of aromatic and flavouring agents are:

• Spices: allspice, aniseed, caraway, cardamom, cassia, celery seed, chiles, cinnamon, cloves, coriander, fennel, ginger, juniper berries, nutmeg, peppercorns, star anise, and vanilla beans.
• Herbs and flowers: chamomile, hibiscus, hops, lavender, lemongrass, mint, rose, rosemary, sage, thyme, and yarrow.
• Fruits: fresh or dried citrus peel (lemon, lime, orange, grapefruit) and dried fruits (apples, cherries, figs, raisins).
• Nuts: toasted almonds, pecans, walnuts, etc.
• Beans: cacao beans, cocoa nibs, coffee beans.

Infusing the alcohol

Selecting the Alcohol

The first step in infusing the alcohol is choosing the right spirit. Belizean bitters traditionally use overproof rum, but you can also use a high-proof spirit such as vodka, whiskey, or brandy. The higher the alcohol content, the more intense the extraction of flavours and health benefits from the botanicals.

Choosing the Botanicals

The fun part about making Belizean bitters is selecting the herbs, tree bark, roots, and botanicals that will go into your infusion. Traditional bittering agents used in Belize include artichoke leaves, dandelion root, burdock root, gentian root, citrus peel, yarrow, chamomile, mugwort, sarsaparilla, wild cherry bark, and licorice root. These bittering agents not only add a complex flavour profile but also offer a range of health benefits.

In addition to the bittering agents, you can add aromatic and flavour agents to round out your bitters. This can include spices such as cardamom, cloves, nutmeg, pepper, cinnamon, and vanilla, as well as aromatic plants like anise, mint, and artemisia. Dehydrated fruits such as orange, lemon, grapefruit, or apple will also add a touch of freshness to your bitters. Get creative and experiment with different combinations to find your favourite blend!

Preparing the Infusion

Once you've gathered your ingredients, it's time to start the infusion process. Combine your selected botanicals in a glass container or jar, making sure you have enough to fully submerge them in the alcohol. Pour in your chosen alcohol, seal the container, and give it a good shake. Store the mixture in a cool, dark place, and remember to shake it vigorously once a day to ensure proper infusion.

The infusion time can vary depending on the botanicals used, but it typically ranges from one to several weeks. Regularly smell and taste your infusion to check its progress. Put a couple of drops in your palm, rub your hands together, and smell the infusion. To taste, add a couple of drops to a glass of still or sparkling water—be prepared for an intense flavour!

Once your infusion is ready, strain the solids using a cheesecloth or coffee filter. Squeeze the cloth to release as much liquid as possible. You can now use this infused alcohol in your Belizean bitters or blend it with other tinctures to create unique flavour profiles.

Tips for Success

When preparing your infusion, here are some additional tips to keep in mind:

• Use whole ingredients rather than ground botanicals, as they are easier to strain out. However, chopping or coarsely cracking the ingredients can expose more surface area for better and faster infusion.
• The ratio of dried botanicals to alcohol is typically 1/3 herbs to 2/3 alcohol. The herbs will swell over time, so you may need to transfer your infusion to a larger jar.
• If you're using fresh fruit, add it to the jar along with the dried botanicals and alcohol.
• If you want to add sweetness to your bitters, you can include honey, maple syrup, or other sweeteners. However, it's best to omit the sweetener until the bitters have fully infused so you can adjust the sweetness to your taste.
• You can infuse the alcohol for an extended period without affecting the flavour or safety of your bitters.

Straining and cooking

After your ingredients have infused in the alcohol for 14 days, it's time to strain the solids out of the mixture. You can do this by straining the infused alcohol into a clean jar through cheesecloth. Squeeze the cloth to release as much liquid as possible, then discard the solids.

Next, it's time to cook the strained botanicals. Add them to a non-reactive, medium saucepan with water and bring the mixture to a boil. Cover the saucepan, reduce the heat, and let it simmer for 5 to 7 minutes. Pour the mixture, without straining, into a clean jar. Cover and let it sit for about a week in a cool, dry place, shaking vigorously once a day.

After a week, strain the infused water through cheesecloth and discard the botanicals. You should be left with two separate infusions: one of alcohol and one of water. Now, combine the two infusions in equal parts in a clean jar.

Sweetening and Bottling

The last step is to sweeten your bitters. Add a simple syrup, honey, molasses, or maple syrup to the mixture and shake until the sweetener is fully dissolved. Let the mixture sit for another three days, then bottle your bitters. They can be stored for up to 12 months in a cool place.

Your Belizean bitters are now ready to use! You can add a few drops to cocktails, mocktails, or even food to enhance the flavour. Enjoy experimenting with this traditional remedy.

Combining and sweetening

Once you've gathered your ingredients and infused your alcohol, it's time to combine and sweeten your bitters. This is where you'll add some sugar to balance out the intense bitterness of the botanicals.

First, strain the infused alcohol into a clean jar using cheesecloth, then seal. Heat the solids on the stove with some water and put that mixture (water and vodka-soaked ingredients) into a separate jar. Let that sit for about a week.

Next, strain out the solids and discard them. Combine the infused alcohol with the water. If the liquid is still murky, strain it again through cheesecloth. It's common to have a little sediment remain.

Now, it's time to sweeten your bitters. Depending on the flavour profile you're aiming for, you can use a rich simple syrup (two parts turbinado sugar to one part water), honey, molasses, maple syrup, or even caramelised sugar. Add your chosen sweetener to the liquid and shake until it's fully dissolved. Let the mixture sit for a few days to allow the flavours to meld.

Finally, your bitters are ready to be bottled! You can store them in one-, two-, or four-ounce dropper bottles, which can be easily found on Amazon or at medical supply stores. Don't forget to label your bitters—you can go for a super-homemade look or opt for customizable labels in various colours and sizes from sites like Evermine and Vistaprint.

Frequently asked questions