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Dandelion bitter is a simple, traditional tonic that’s making a modern comeback—both in craft cocktails and herbal wellness routines. Made with dried dandelion root, fresh ginger, orange zest, and vodka, this bitter is rich in earthy, citrusy, and slightly spicy notes. Often enjoyed as a digestive aid or flavor enhancer in beverages, dandelion bitter is both functional and flavorful. The roots of the dandelion plant have long been used in herbal medicine for their liver-supporting and detoxifying properties, making this a beneficial addition to your pantry beyond the bar cart.

Crafting your own bitter at home puts you in control of the ingredients and allows you to avoid artificial additives and sweeteners commonly found in store-bought versions. It’s also surprisingly easy to make, requiring just a few ingredients and a little patience while it steeps. Once ready, it adds an herbaceous depth to cocktails like Old Fashioneds, Manhattans, or spritzes—and it’s just as useful in mocktails or even drizzled over sparkling water with a twist of citrus. Whether you’re experimenting with herbalism or simply enjoy homemade infusions, this dandelion bitter is a versatile, natural option worth adding to your repertoire.

Why You’ll Love This Recipe

All-Natural Ingredients – Made entirely from whole, plant-based ingredients without any artificial additives.
Digestive Benefits – Dandelion root and ginger are both traditionally used to aid digestion and support liver function.
Versatile Use – Works well in cocktails, mocktails, or as a simple digestive tonic.
Customizable Flavor – Adjust steeping time and ratios to tailor the flavor to your liking.
Easy to Make – Requires just a handful of ingredients and minimal equipment.

Ingredients

Dried dandelion root pieces
Orange zest (ribbons)
Fresh ginger (sliced)
Vodka (neutral, high-proof spirit)

Variations

Add Aromatics: Include cinnamon stick, cardamom pods, or cloves for warming spice notes.
Make it Floral: Add dried chamomile or lavender to give a subtle floral undertone.
Sweeten It (Optional): After straining, mix with a touch of honey or maple syrup to round out bitterness.
Citrus Twist: Try lemon or grapefruit zest instead of orange for a different citrus profile.
Non-Alcoholic Version: Infuse the ingredients in apple cider vinegar or glycerin for a booze-free herbal tincture.

How to Make the Recipe

Step 1: Combine Ingredients

Place the dandelion root, orange zest, and sliced ginger into a clean, sterilized glass jar.

Step 2: Add Vodka

Pour in the vodka until the ingredients are completely submerged. Seal the jar tightly with a lid.

Step 3: Steep

Store the jar in a cool, dark place for at least 2 weeks, shaking it gently every day or two. For a stronger flavor, steep up to 4 weeks.

Step 4: Strain

Once infused to your liking, strain the mixture through a fine mesh sieve or cheesecloth into a clean bottle. Discard solids.

Step 5: Bottle and Store

Transfer the bitter to a dropper bottle or small airtight container. Label and store in a cool, dark cupboard.

Tips for Making the Recipe

Use a high-proof, neutral vodka to extract the full flavor of the herbs and roots.
Make sure all your equipment is clean and sterilized to avoid contamination.
Taste after 2 weeks to check the flavor strength, then decide if you want to steep longer.
Store the final product in dark glass bottles to preserve potency and flavor.
Shake the jar daily during infusion to evenly distribute the ingredients.

How to Serve

Cocktails: Add a few drops to classic cocktails like Old Fashioneds, Negronis, or Manhattans.
Mocktails: Stir into sparkling water with a splash of citrus juice for a refreshing non-alcoholic tonic.
Digestive Tonic: Take 1–2 droppers before or after meals to support digestion.
Salad Dressings: Mix a few drops with olive oil and lemon juice for a herbal vinaigrette twist.
Over Ice: Serve with ice, soda water, and a slice of orange as a simple aperitif.

Make Ahead and Storage

Storing Leftovers

Store the finished bitter in a glass bottle with a tight lid in a cool, dark place. It will keep for up to 6 months, though potency may gradually fade.

Freezing

Not recommended. Freezing can affect the flavor balance and potency of infused alcohol.

Reheating

This recipe is not intended for reheating. Serve cold or at room temperature.

FAQs

1. Can I use fresh dandelion root instead of dried?

Yes, but you’ll need to use about double the amount and ensure it’s thoroughly washed and chopped.

2. How long should I steep the bitters?

At least 2 weeks, but up to 4 weeks for deeper flavor.

3. Can I use brandy or another spirit instead of vodka?

Yes, but choose a high-proof, neutral spirit for the cleanest infusion.

4. Is dandelion bitter safe to consume daily?

In small amounts, yes. However, consult a healthcare provider if you’re pregnant, nursing, or taking medications.

5. Where can I find dried dandelion root?

You can buy it online, at herbal supply shops, or in natural health food stores.

6. Can I drink this straight?

Yes, but it’s very strong. A few drops in water or tonic is generally better for taste and effect.

7. What’s the shelf life of homemade bitters?

Up to 6 months if stored in a cool, dark place in a sealed container.

8. Why include orange zest?

It brightens the flavor and balances the bitterness with a touch of citrus.

9. Can I make a non-alcoholic version?

Yes, use apple cider vinegar or food-grade glycerin as the base.

10. Does this bitter need refrigeration?

No, it keeps well at room temperature if stored properly.

Conclusion

Homemade Dandelion Bitter is a simple, effective way to harness the natural flavors and health benefits of herbs and roots. With its earthy bitterness, zesty citrus notes, and a warming touch of ginger, this bitter is more than just a cocktail ingredient—it’s a timeless herbal remedy that supports digestion and adds complexity to your drinks. Whether you’re an herbal enthusiast or a cocktail connoisseur, this recipe offers a beautiful blend of tradition and taste.