Cardamom Bitters

Sometimes a picture really is worth 1,000 words ♥

I won’t bore you with a long narrative of how this recipe came together. Instead take a look at this beauty:

See my grapefruit bitters post for a refresher on how bitters can be supportive of digestive health (as well as an essential part of a good martini).

Gentian MonographCinnamon Monograph
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Cardamom Bitters

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1 c high-proof neutral grain alcohol (such as 151 proof Everclear)

2green cardamom pods

2rainbow peppercorns

1gentian root

1 cinnamon stick

1 bay leaf

rind of one large orange


  1. Place herbal ingredients into a pint-sized mason jar and add high-proof alcohol.
  2. Cover and shake. Store in a cool, dark place for at least 3 weeks, shaking the jar every couple of days.
  3. After a few weeks, strain through a coffee filter into a clean glass jar, squeezing to extract all of the liquid from the herbs.
  4. You should now have (close to) 1-1/2 cup of infused alcohol. If you used Everclear 151, this is 75% alcohol. To bring it down to a more palatable ~37% alcohol, dilute with an equal amount of distilled water.
  5. Transfer your bitters to airtight glass bottles with reducer caps, tincture dropper bottles or spray/mister bottles.
  6. Add to a couple of dashes to dress up water, tea, lemonade or sparkling mineral water. Take before meals or anytime the mood strikes. ♥


I recommend glass containers for storing homemade lotions and potions. Glass doesn’t leach chemicals and it’s easier to clean/sterilize after the product is used up and you’re ready to refill.


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The content on is for educational and entertainment purposes only. It is not intended for medical advice, diagnosis or treatment. Claims made on this website have not been evaluated by the Food and Drug Administration.

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