Making bitters- pt. 2
After just under six weeks my orange bitters tasted ready for the next step. Time for the straining, sweetening and diluting process. Fine strain several ways; really work the dry parts to extract the most of their flavor. Then make a caramel syrup.
Now the syrup is combined with the bitters, and more water is added to bring it down to a proper proof. Orange bitters now ready for use behind the bar.
