Ango Analog Bitters
Item Prep List
| Item | Where | Amount | Optional? |
|---|---|---|---|
| Ango Analog Spice Mix | Pantry Box | 1 | N |
| Measuring spoons | Kitchen | 1 Set | N |
| Rich syrup | Created Previously | 1 teaspoon | N |
| Prune | Pantry Box | 0.5 | N |
| Cinnamon stick | Pantry Box | 1/3 | N |
| Vanilla bean | Pantry Box | 1/6 | N |
| Knife | Kitchen | 1 | N |
| Cutting board | Kitchen | 1 | N |
| Empty teabag | Pantry Box | 1 | N |
| Jigger | Kitchen | 1 | N |
| Rye whiskey, high proof (ideally 100+) | Liquor Cabinet | 2.5 oz | N |
| Bitters steeping jar (6 oz glass jar with a tight lid) | Kitchen | 1 | N |
| Small funnel | Kitchen | 1 | N |
| Small mesh strainer | Kitchen | 1 | N |
| Water | Kitchen | 2 oz | N |
| Ango Analog Bitters bottle and one dasher insert (or a 4 oz bottle, ideally with an eye dropper or dasher top) | Pantry Box | 1 | N |
Instructions
Split 1/3 of the vanilla bean lengthwise and scrape out the seeds. Lightly crush 1/3 of the cinnamon stick. Cut the prune into 3-4 pieces.
Place the vanilla bean husk and seeds, crushed cinnamon, and prune into the empty teabag. Add the entire jar of Ango Analog Bitters Spice Mix. Tie the top of the teabag tightly.
Place the teabag and rich syrup into a steeping jar (6 oz or larger). Add 3 oz of 100-proof rye.
Steep for 2-4 weeks, occasionally lightly shaking the jar.
Strain the bitters into another vessel. Add up to 1 oz of water to the jar with the teabag; shake, then strain the resulting liquid into the bitters. Pour completed bitters into labeled dasher or dropper bottles.