Blackberry Bitters

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Courtesy of Kate Payne, The Hip Girl's Guide to Homemaking

I'm not much of a bitters connoisseur but I've sipped fancy cocktails made by the hands of bearded men in Brooklyn—drinks that touted rhubarb and blueberry bitters. Our early summer berries inspired the experiment that resulted in a tart and tangy bitters that bearded men and all others would proudly drop into cocktails or gladly drizzle over a warm peach cobbler.


Blackberry Bitters


For 1 Person(s)


  • 6 ounces blackberries (about 1½ c.)
  • 1 Peel, including pith, from 1 organic lemon, minced
  • 1/2 teaspoons whole allspice berries
  • 5 white peppercorns
  • 1 cups grain alcohol (Everclear) or a 100-plus-proof vodka
  • 2 tablespoons sugar
  • 1 tablespoons water

Blackberry Bitters Directions

  1. Combine the berries, lemon peel, allspice berries, peppercorns and alcohol in a quart-size jar and lightly mash the berries with a wooden spoon. Cover with a lid and let the mixture sit in a dark, cool place for at least 1 week.
  2. The day before you plan to complete the bitters, make a syrup by combining the sugar and water in a small saucepan. Bring the mixture to a boil and stir to keep the sugar from scorching. Reduce the heat and simmer for 3 minutes. Remove the syrup from the heat, pour into a small jar with a lid and let sit overnight at room temperature.
  3. Strain the berries and solids first through a fine wire mesh sieve, and again through a coffee filter. Add the simple syrup to the strained bitters—omitting any sugar crystals that formed overnight.
  4. Store the bitters at room temperature in a tightly sealed jar or bottle.