Carrot Top Bitters
Created by: Dustin Selvaggio
Does your bar program pride itself on being creative and unique? Ever thought of using carrot tops to make bitters? We did…
Ingredients
- 593 g (1 bottle) of High-Proof Alcohol 100%
- 300 g (5 cups) of Carrot Tops 50.59%
- 120 g (1/2 cup) of Ginger (scraps) 20.24%
- 35 g (5) Lemon Rinds (bar waste) 5.90%
- 18 g (2 tablespoons) of Star Anise 3.04%
- 6 g (1 tablespoon) of Allspice 1.01%
- .80 g (4) Bay Leaves, fresh .13%
Directions
- Seal all ingredients in WCV300 Chamber Vacuum Sealer.
- Cook for 12 hours at 105°F (38°C) in the WSV16 or WSV25 Thermal Circulator water bath.
- Let the mixture cool, then strain it.
- Store the bitters in a bottle or jar. Use to flavor cocktails or as a marinade.
Waring Solutions
Think about your culinary equipment as a system to create, rather than as individual items with a single purpose. Versatile product sets promote efficiency and provide solutions that will inspire change. Through alternative thinking and new processes, we can implement actions that will measurably reduce food waste and provide inspiration for new ingredients and dishes. The system is the solution!
