Learn how to make homemade bitters for cocktails and mocktails or to use as as a healthy digestive aid. Bitters are fun and easy to make, and perfect for gifting!

homemade bitters in bottles with labels.

The key to knowing joy is being easily pleased.

Mark Nepo

When it comes to taking care of my health, along with making nutritious meals, I enjoy making products that promote my well-being. I have been making bitters for many years for friends and family. Foraging for herbs and plants makes this experience even more magical, helping me feel grounded and connected with the natural world. Though many of these plants are widely available at your local health food market and online.

Using bitters regularly keeps my belly feeling good by aiding digestion. It is really fun to play around with flavors and different combinations AND bitters make amazing gifts! My favorite way to enjoy them is by mixing them with sparkling water, which brings out the herbal taste and makes a simple drink into a refreshing treat that gives me joy and vitality.

Why you’ll love Homemade Bitters

Bitters are an important health tonic that can boost digestion, balance liver health and so much more.

Bitters add interest and depth to drinks and cocktails. It is a fun and easy project that takes very little hands-on time. They are great gifts!

Bitters make amazing gifts! Add labels and tags to the dropper bottles to create your own designs!

Four bitters recipes in drop bottles with labels.

But first, What are bitters?

Bitters have been around for a very, very long time. Bitters are extracts made by infusing roots, spices, bark, herbs, flowers, berries, citrus peels, and botanicals into a liquid. It is said that ancient Egyptians infused wine with medicinal herbs.  Many cultures consider bitters an essential part of health, curing many ailments.

The modern diet mostly excludes bitters.  But with growing awareness, we are realizing it is an essential part of the 5 tastes: salty, sweet, sour, umami, and bitter.  Bitter is important medicine!

They are also handy for traveling when we may eat foods our system is not accustomed to as well as times when we tend to indulge a bit more than usual.

Ingredients in Bitters

For the most basic bitters, all you need are two ingredients. *See our recipe card for 4 different bitters recipes!

  1. Bittering Agent – leaves, roots, and bark from specific plants.
  2. Alcohol or Vinegar – Use at least 80 proof grain alcohol. Vodka has a neutral flavor, which keeps the herbal blend pure. Brandy is mild on the stomach. Whiskey and tequila are also more options, but you don’t need to spend a lot. For a nonalcoholic version, use vinegar. Apple cider vinegar, white wine vinegar, white balsamic vinegar– you can do a combination of different kinds of vinegar with a splash of balsamic.
bitters ingredients on a plate.

Common bittering agents

Here is a list of common bittering agents (bitter plants for infusing) each with their own flavor and medicinal qualities.

  1. citrus peels- lemon peel, orange, grapefruit, lime peel -rich in flavonoids, anti-fungal, anti-inflammatory
  2. artichoke leaves– liver protectant, liver cell regenerator
  3. dandelion root– antioxidant, tonifies liver, anti-inflammatory
  4. dandelion leaf– digestive aid
  5. Burdock root– detoxifies the blood
  6. gentian root– tonifies liver, digestive aid, promotes gut health, cancer fighting compounds
  7. yarrow– anti-spasmodic, anti-inflammatory, reduces flatulence
  8. chamomile– anti- inflammatory, digestive aid, calms body and mind
  9. mugwort– anti-bacterial, anti-fungal, digestive aid
  10. sarsaparilla– anti-inflammatory, helps overall liver function
  11. wild cherry bark– boosts immunity
  12. licorice root– anti-inflammatory, soothes digestive tissues, immune tonic
  13. cinchona bark-digestive aid

Flavoring Agents

Spices, flowers, and fruits can round out the bitter formulas, giving them balance and interesting undertones, especially if used in cocktails. Common spices include: vanilla bean, cardamom, coffee beans, cloves, cinnamon, star anise, fennel seeds, lemongrass, ginger, and coriander. Citrus peel, like orange peel, lemon peel and grapefruit peel add flavor as well.

Sweetener is optional but can make the bitters more palatable. Simple syrup will keep the bitter flavors pure. Sweeteners like honey and maple syrup will lend their own character flair to the flavor profile.

How to make Homemade bitters

Step 1: Gather ingredients and a jar with a tight-fitting lid.

making bitters in a mason jar.

Step 2: Fill the jars- your ratio should be about 1/3 dried material, add fresh fruit, if using, pour your spirit up to an inch of the top.

Step 3: Seal and shake! Give it a shake daily to infuse botanicals. A good time also to pause and know you are creating something for your good health! Let infuse for 1-2 weeks.

It is fun to experiment and find flavor combinations you like. I like to taste the bitters daily as they infuse. At first, they strongly taste of alcohol, but slowly they begin to blossom into deeper and brighter flavors. When the taste is to my liking, I strain and bottle in 2-ounce dropper bottles.

steeping and shaking bitters in mason jars.

Step 4: Strain out the solids and bottle. Here are the 2-ounce dropper bottles we used.

bottling bitters the bitters using a funnel.

Storing your homemade bitters

Store your bitters away from light in a cool, dark cupboard. Make sure they are sealed with tight lids. While bitters can last for quite some time, it’s best to consume them within 1-2 years for optimal flavor. Always check for any off smells or changes in appearance.

Easy homemade bitters in bottles.

How Bitters Work ✨

In order for bitters to really work, you have to taste them.  It would help if you experienced the zingy tang on your tongue.  It may be a bit shocking at first as the bitter flavor can take some getting used to until your taste buds adjust.  Soon you may find you crave that bitter tingle on your tongue.  Truly, it really does happen!

Your body detects bitterness long after it hits your tongue because bitter taste receptors are found throughout your body, including your digestive tract and lungs. Tasting something bitter activates your entire digestive system, making you salivate and releasing gastric enzymes that help digest proteins and stimulate bile production for fat digestion.

How to make Digestive bitters and Liver Tonic.  An important health tonic that can boost digestion, balance liver health and so much more.  Bitters add beautiful interest and depth to drinks and cocktails. A fun and easy project that takes very little hands-on time! Perfect for holiday gifts and stocking stuffers.

How to use Homemade bitters

  • For the best health benefit, take a few drops (up to a dropper full) on your tongue prior to eating for increased digestion.
  • After a meal, they can help with gas and bloating.
  • Add to sparkling or plain water
  • Use in cocktails and mocktails.

Health benefits of regular use of bitters

  1. Stimulates the production of digestive enzymes in your gut, leading to better absorption of nutrients.
  2. Alleviates stress!  Happy Gut=Happier Brain=Less Stress.
  3. Encourages the natural detoxification of the liver.
  4. Curbs sugar cravings.
  5. Calms upset belly and nausea.
  6. Helps the body absorb more nutrients from food.
  7. Antioxidant and anti-inflammatory.

I am so excited for you to try these recipes for homemade bitters!  There is so much variation and adaptability with ingredients that soon, you’ll be coming up with your own amazing concoctions.  Let us know what you create!

💛Tonia

More DIY Recipes You May Like

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How to make Digestive bitters and Liver Tonic.  An important health tonic that can boost digestion, balance liver health and so much more.  Bitters add beautiful interest and depth to drinks and cocktails. A fun and easy project that takes very little hands-on time! Perfect for holiday gifts and stocking stuffers.

How to make Bitters!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 30
  • Cook Time: 1 week
  • Total Time: 168 hours 30 minutes
  • Yield: 1-1 1/2 cups
  • Category: how to, dyi, gifts,
  • Method: infused
  • Cuisine: american

Description

Learn how to make homemade bitters to use in cocktails, mocktails or as a digestive aid. Bitters are fun and easy to make and perfect for gifting! Here are 4 bitters recipes:


Ingredients

Units

Liver Tonic Bitters

  • 1-pint jar with a tight-fitting lid
  • 1/4 grapefruit (about 1/2 cup), peel and all cut into small pieces
  • 1/2 tablespoon artichoke leaves
  • 2 tablespoon dandelion root (not roasted)
  • 1 tablespoon burdock root
  • 1 teaspoon whole fenugreek seeds
  • 1 teaspoon whole fennel seeds
  • 1/8 cup honey (optional- adjust to taste)
  • 1 1/22 cups vodka or brandy (80- proof)

Digest Well Bitters

Rooty Whiskey Bitters

Ruby Brandy Bitters

  • 1 pint jar with tight-fitting lid
  • 2 tablespoon schisandra berries
  • 2 tablespoon hibiscus flower petals
  • 1 tablespoon Rose petals
  • 1/2 teaspoon orange peel
  • 1/4 cup honey (optional- adjust to taste)
  • 11 1/2 cups brandy (80- proof)


Instructions

  1. Place all ingredients in jar.
  2. Seal with lid.
  3. Shake at least once a day, agitation will help flavors and nutrients release more readily.
  4. Let infuse 1-2 weeks, tasting every few days.
  5. Filter and bottle. (Here are the dropper bottles we used.)

Notes

Vinegar can be used instead of alcohol.  (I have not tried it but it would be interesting to experiment with- I would increase the sweetener.)

It is advised to use at least 80 proof grain alcohol.  No need to splurge on fancy here.  I often will use 100 proof as stronger extracts more flavor and medicinal components of the botanicals.

I often omit the sweetener until the bitters have fully infused.  This allows for adjusting to taste.

Nutrition

  • Serving Size: 1/2 tablespoon
  • Calories: 18
  • Sugar: 0 g
  • Sodium: 0.4 mg
  • Fat: 0.1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 0.4 g
  • Fiber: 0.2 g
  • Protein: 0.1 g
  • Cholesterol: 0 mg

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Comments

    1. Hi Deb, We use the dried dandelion root, not leaves, in this recipe. Generally dried herbs make better extracts as it is more accurate in controlling alcohol strength in final product. Also research suggests that tinctures made from fresh herbs are generally weaker in terms of dissolved phytochemicals- essentially dried herbs make stronger medicine.

  1. Hi, I have to give up alcohol for medical reasons, any non alcoholic recipes for bitters to add to mocktails, do you need the alcohol for it to keep?

    1. Hi Nicole, You can use glycerin instead of alcohol but I am not sure if the process is the same.

  2. Hi Tonia,
    I just read over your article and recipes. I’m so excited to make some of these bitters! I cannot have grapefruit in my diet due to a medication. Can you suggest a substitute? Would lemon be OK?
    Thanks!

  3. Hi! Thanks for the recipes. I was wondering if O can use the powder form of some of these herbs like shisandra as I have it in bulk. Also will roasted dandelion change the medicinal usefulness? I only have roasted dandelion. Thanks!

    1. Hi Ana, My understanding is that raw dried dandelion does have more nutrients in tact but there are still some in roasted dandelion. I bet it will give a nice flavor depth! You can use dried herbs but need to strain through an extra fine filter and there will most likely still be some sediment- no big deal unless you want it to look super clear.

  4. Hi! I just started my infusion and realized I might not have used enough vodka for the amount of dried ingredients (my herbs and spices are just barely submerged in vodka). How will the ratio of dried ingredients to alcohol affect the end product?

    1. Hi Jay, You will just not get the full amount of liquid (finished bitters) and it will be a strong infusion, which you might like! The ratio is usually 1/3 herbs to 2/3 alcohol and as they sit the herbs swell up to about 1/2. You can aways add more vodka anytime and transfer to a larger jar if needed.

  5. How long can I infuse the bitter botanicals in vodka? For example, if I were to infuse a mixture of the Digest Well bitters for two months, would it make the bitters unpalatable or toxic for any reason?

    1. Hi Pankaj, Totally fine to leave mixture in the alcohol, it doesn’t change the flavor or go bad.

  6. This is amazing. I have been formulating my home made bitters with roots and herbs from Africa. What’s the best way to add sweetness. I have tried infusing with pineapple and fig syrup during the aging process. The figs gets too thick and the fresh pineapples doesn’t get sweet enough. What do you suggest as a sweet ER which will hold for a couple of years in a bottle?

    1. I like using honey as it has many amazing preservative and healing properties. I also use maple syrup. Perhaps raisins or dates would work if you leave them whole and let infuse for a couple weeks?

  7. Hello,
    Thank you so much for posting this recipe! Would I be able to make the digestive bitters with limited ingredients? If so, how would that affect the ingredient ratios? For example if I was only able to use pineapple as the fruit, orange peel, ginger, arugula, and rosemary(and maybe dandelion root)what measurements of the arugula rosemary and dandelion root would I use to achieve digestive aid effect?
    Thank you:)

    1. The fun thing about bitters is you can just play around with flavors to find a combination you like. You might just look at the bitters recipes we have listed to get an idea of amounts and ratio to alcohol. Have fun experimenting!

  8. I’m not sure why I was so afraid to sample the concoction, at first. I made bitters to improve digestion and to address bloat. As vegan, I eat a lot, a lot of seeds and nuts and sometimes feel like I’m in my first trimester, and I’m a guy.
    So I was excited to try this, but the first whiff took whiskers off my lip – total alcohol, whoa!
    I admit, I couldn’t find gentian root anywhere and forgot to order it online. I kept steeping for four weeks, then five – thinking I’d finally get the root, but I gave up and decanted.
    Let the dropper full sit on my tongue for a while. It tasted really good, the anise flavoring came through, the alcohol didn’t dominate.
    And my tummy doesn’t pooch, I feel better after my main meal. Psychological? I dint think so – I trust Sylvia, she doesn’t make stuff up.
    Try this, y’all.

    1. I’m glad you were brave and gave it a try. Actually, this is my friend’s Tonia’s recipe post- she made me a batch years ago that I fell in love with so I asked her to share it here, thinking others may like it too. Anyway, glad you did!

  9. Can I switch apple for the pear? That one seems the most approachable for finding ingredients.
    Thanks always love your posts!

  10. I absolutely will be making all of these varieties. I love to Forage throughout the seasons and will definitely incorporate them into my bitters. Thank you so much for such an informative description.

  11. I am beyond excited to make all of your varieties and to have another health aid in my arsenal! Thanks so much for all of the work you put into this amazing and gorgeous blog. You have been such an inspiration for me to try more vegan recipes and different ethnic dishes.

  12. This looks so interesting, I’m excited to get my creative(and digestive) juices flowing. I was wondering if you had any suggestions on where you can find some of these unusual ingredients? Thank you for posting this!

  13. Would love to try these recipes. I think I am in the same area of the PNW as you. Where do you get your rare ingredients?

    1. I just added links to Amazon- but you can order from Mountain Rose Herbs or find at your local co-op in the bulk Section. I find a lot of these ingredeints at Huckleberries in Spokane.

  14. So excited to try – I don’t drink alcohol so am very pleased to see an alternative here. What types of vinegar would you suggest and do you think it would affect infusion time? Also, can you use herbs from loose leaf herbal tea?

    Many thanks,
    Jenny

    1. I am sure most any vinegar will work. But you may play around with different types for flavor profile. I think the infusion time would be the same. If you use raw apple cider vinegar with the “mother” I wouldn’t let it go past 2 weeks.
      Yes! Loose tea herbs are great!

  15. The root whiskey blotter is calling my name but I will definitely have to make them all! I am fasinted by bitters and the ease of making them. I’ll be on it soon!

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