Food & Culture

Recipe of the Week: Lark Bitters

Patience pays off with this cocktail bitters recipe from one of Seattle's top restaurants.

By Seattle Magazine Staff July 14, 2017

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Recipes for Seattlemag.com’s Recipe of the Week are contributed by participating chefs, cookbook authors and food bloggers.

Name of Recipe: Lark Bitters

Source of Recipe: Lark: Cooking Wild in the Northwest (Sasquatch, 2016)

Why We Love This Recipe: Though making these bitters takes a bit of preparation and patience, they’re worth it. The bitters are a unique addition to any bar cart and they make a great gift, too. They add a little special something to any cocktail.

Lark Bitters From Lark: Cooking Wild in the Northwest (Sasquatch Books, 2016)

Makes 1 to 1½ cups

1½ cups 100-proof vodka
4 cardamom pods, toasted and crushed
1 star anise pod, toasted and crushed
1½ tablespoons dried Seville orange peel
1½ tablespoons dried lemon peel
½ tablespoon coriander seed, toasted and crushed
½ teaspoon rhubarb root powder
½ teaspoon dried galangal powder
¼ teaspoon dried elderflower blossoms
½ cup filtered water

Method: In a 1-liter glass jar or bottle with a locking lid, combine all the ingredients except the filtered water. Shake well to combine. Store the jar in a cool, dark place for three weeks. Every other day, invert the jar to redistribute the ingredients.

After three weeks, strain the mixture through several layers of cheesecloth or a coffee filter, reserving the infused vodka in an airtight container for later. Wash the glass jar.

In a small saucepot over medium-low heat, combine the strained herb/spice mixture and the filtered water. Simmer for 10 minutes. Remove from the heat and set aside to cool completely. Pour the herb/spice mixture back into the locking jar and let steep in a cool, dark place for two days.

After two days, strain the mixture through several layers of cheesecloth or a coffee filter. Discard the solids. Wash the glass jar. Combine the “tea” with the infused vodka mixture in the locking jar and store in a cool, dark place for three days.

Carefully decant (meaning pour out liquid without disturbing the sediment that will have collected at the bottom of the jar) the bitters into a clean, dry lidded jar or small bottles. Store at room temperature for up to three months.

Photography by Peachy Juban-Notter

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