Carrot Top Bitters

Carrot Top Bitters

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

  1. Seal all ingredients in WCV300 Chamber Vacuum Sealer.
  2. Cook for 12 hours at 105°F (38°C) in the WSV16 or WSV25 Thermal Circulator water bath.
  3. Let the mixture cool, then strain it.
  4. Store the bitters in a bottle or jar. Use to flavor cocktails or as a marinade.