A couple of weeks ago I started a batch of Tangelo bitters, using a couple of recipes I cobbled together from the web as guidelines. To be honest, I can’t even remember which recipes I used, but the closest one is the Serious Eats version. I had not yet obtained the book Bitters, but I figured it would be a fun experiment and I could always foist off the resulting stuff on my friends. The recipe uses two infusions — spices and peel into clear liquor and bittering agents into rye.

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