151-proof grain alcohol, 375ml 100-proof bourbon, 375ml Zest of one lemon peeled with a vegetable peeler Quinine extract, 1/4tsp Wormwood extract,1/8tsp Tellicherry peppercorns, 2tsp Cinnamon stick Fresh ginger root, 2" piece Allspice berries (6) Cloves (4) Dried cherries, 1/8c Vanilla bean split in half lengthwise, with its seeds scraped and reserved to add to jar Raw sugar, 1/4c. Put all ingredients, except for sugar, in a large glass jar stored in a cool, dark place for 13 days, shaking it daily. On the thirteenth day, filter liquid into a clean jar through a sieve, reserving solids. Place filtered solids into a saucepan, along with 1/2c of water. Bring to simmer, stirring occasionally, for 15 minutes. Strain simmered liquid through sieve and combine with other jar of liquid. Filter liquid through a coffee filter to remove small particles. Heat sugar in small saucepan over medium-high heat, stirring until it caramelizes and froths, then add it to bitters. Shake jar until burnt sugar dissolves, then let bitters cool. Bottle and apply directly to your tongue to relieve the fantods, or enjoy a dash or two in most any drink for added flavor.
