Food & Drink

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


Recipes for’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.

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