Cherry Vanilla Bitters Infusion Recipe

These cherry vanilla bitters are a great way to add rich and deep undertones to your favorite cocktails. Cherry and vanilla are a classic flavor combination and they complement each other wonderfully. I call for both sour and sweet dried cherries but if you only have access to one kind it will be fine.

Some of the ingredients for this recipe are more difficult to find, but they are readily available from several quality internet websites.

Cherry vanilla bitters whipping siphon

Modernist Tools, Ingredients, and Techniques Used

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Cherry Vanilla Bitters Infusion Recipe

  • Published: December 01, 2015
  • By Jason Logsdon
  • Prep Time: 20 Minutes
  • Total Time: 80 Minutes

Cherry Vanilla Bitters Infusion Ingredients

For the Cherry Vanilla Bitters Infusion

1 vanilla bean, split lengthwise
1 cup vodka
1/4 cup packed dried cherries
1/4 cup packed dried sour cherries
1 teaspoon cloves
3/4 teaspoon gentian bark

Cherry Vanilla Bitters Infusion Instructions

For the Cherry Vanilla Bitters Infusion

If you have a heat proof whipping siphon, bring a pot of water to a simmer.

Combine all the ingredients in a pint whipping siphon. Seal the whipping siphon, fully charge it, and swirl for 20 to 30 seconds. Place the siphon in the simmering water and let the siphon sit for 20 to 30 minutes. Remove the siphon from the simmering water with a pot holder and place into a ice bath to cool it. Once cool, then place a towel over the top of the siphon and vent it. Open the siphon and wait until the bubbling stops.

Strain the bitters, squeezing any liquid out of the dried cherries, and let sit for at least 5 minutes before using. They will last for several months if stored in a cabinet or cupboard.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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