German bitters
Instructions
Pour 300 g of very hot water on orange peels cut into pieces and leave to soak for 8 hours.
Strain and add sugar sciroppandolo.
Once cooled add the alcoholic maceration that you got putting the other spices to macerate in alcohol for 15 days in a closed jar, mix and filter.
Wait a day and bottled.
Before serving, let them spend at least three months.
Ingredients and dosing for 4 persons
- 350 g of alcohol at 95 degrees
- 5 g of valeriana salad
- 5 g of wormwood
- 5 g of galanga
- 15 g of bitter orange (zest)
- 10 g of mint
- 5 g of ginger
- 4 g of quassio wood
- 5 g of centaurea
- 350 g of sugar