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1
In a 1-quart glass jar, combine all of the ingredients except the syrup.
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2
Cover and shake well.
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3
Let stand in a cool, dark place for 2 weeks, shaking the jar daily.
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4
Strain the infused alcohol into a clean 1-quart glass jar through a cheesecloth-lined funnel.
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5
Squeeze any infused alcohol from the cheesecloth into the jar; reserve the solids.
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6
Strain the infused alcohol again through new cheesecloth into another clean jar to remove any remaining sediment.
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7
Cover the jar and set aside for 1 week.
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8
Meanwhile, transfer the solids to a small saucepan.
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9
Add 1 cup of water and bring to a boil.
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10
Cover and simmer over low heat for 10 minutes; let cool completely.
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11
Pour the liquid and solids into a clean 1-quart glass jar.
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12
Cover and let stand at room temperature for 1 week, shaking the jar once daily.
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13
Strain the water mixture through a cheesecloth-lined funnel set over a clean 1-quart glass jar; discard the solids.
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14
If necessary, strain again to remove any remaining sediment.
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15
Add the infused alcohol and the syrup.
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16
Cover and let stand at room temperature for 3 days.
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17
Pour the bitters through a cheesecloth-lined funnel or strainer and transfer to glass dasher bottles.
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18
Cover and keep in a cool, dark place.
