1 cups Laird’s apple brandy 100 proof (not applejack)
33-in. cinnamon sticks
20cracked allspice berries
1 1/2 tablespoons coriander seeds
1 teaspoons gentian root
Zest from ½ a medium orange
2 ounces grade B maple syrup
DIY Mulled Winter Bitters Directions
In a wide-mouth mason jar, combine the rye and apple brandy. In a heavy skillet, toast all of the dry spices, except the gentian, until fragrant. Add the toasted dry spices, gentian and orange peel to the liquor jar and screw on the cap. Let the mixture macerate for 9 to 10 days at room temperature, shaking once each day.
Afterward, strain all of the solids out of the mixture through a fine mesh sieve or cheesecloth and discard the solids. Add the maple syrup to the strained bitters and shake. Allow to sit 1 more day before using.