Food & Cooking Recipes Drink Recipes Cocktail Recipes Meyer Lemon-Orange Bitters 2.9 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: Photo Yield: 3 cups Making your own bitters is a labor of love, so use the highest-quality ingredients you can, such as unwaxed organic citrus and top-shelf vodka. Gentian can be found online or at some health-food stores. Ingredients 4 organic oranges, well scrubbed 2 organic Meyer lemons, well scrubbed 1 tablespoon gentian root chips 1 teaspoon fennel seeds ½ teaspoon coriander seeds ½ teaspoon whole cloves 1 cinnamon stick 1 750-ml bottle good-quality vodka, such as Prairie Organic Directions Heat oven to 200 degrees. Using a vegetable peeler, peel citrus to make strips of zest, being careful not to remove pith. Arrange in a single layer on a parchment-lined baking sheet and bake until dry, about 1 hour. Let cool. Transfer zest to a 1-quart glass jar and top with remaining ingredients. Cover tightly and store in a cool, dark place for three weeks, shaking jar once a day. Pour liquid through a fine mesh strainer or paper coffee filter and into a clean jar. Add citrus zest and discard aromatics. Cook's Notes Stored in a cool, dark place, bitters will keep up to six months. Rate it Print