I just took a tiny nip of my homemade gentian liqueur.  Not as bitter as I expected.  It has gentian root, juniper berries, Meyer lemon zest, cucumber peel, ginger, lavender, violet and a good dose of Muscovado sugar in 190 proof Everclear grain alcohol.

About to find its way into a pile of ice and a jigger or two of gin, stirred (not shaken) strained into a chilled cocktail glass garnished with a cucumber spear, a slice of lemon and a sprig of mint.

Cheers

That sounds mighty refreshing Chef.

Wow, that sounds like a terrific bitters recipe. How long do you let the ingredients infuse in the alcohol before straining?

@cpmcdill I let this batch infuse for six months in a dark closet.  I did siphon off some of it for bitters before loading the rest with sugar.  The high proof is a bit intimidating but a bit of distilled water took care of that.

This is sounding pretty tempting to be honest, sounds perfect for the heat im in at the moment!

Mixed with Plymouth gin it reminds me of Pink Gin…the garnish reminds of a Pimm’s Cup.

Very refreshing on these hot humid summer afternoons.