Aromatic and flavorful? Check. Spicy? Triple check. Habanero bitters take no prisoners, so use with care. It’s high-heat habanero fruitiness mixed with the big flavors of molasses, allspice, and cloves. A dash or two may be all your cocktail needs to spice it to sun-like life.
Habaneros work here, but so will any of the chili’s cousins. Scotch bonnet, datil, or fatalii peppers are just a few primed for use in this spicy bitters recipe. As with any high-heat chili pepper, be sure to use gloves when creating this recipe. Habanero chili burn is nothing to trifle with. If you don’t know how to treat chili burn, read our article on it prior to handling.
Like this recipe? You’ll love these too:
- Smoky Mole Bitters: Another delicious take on bitters, this time a lot less spicy with plenty of smokiness.
- Habanero Simple Syrup: If your drink calls for simply syrup, this is another perfect way to add heat.
- Jalapeño Simple Syrup: Habaneros too fiery? We take it down more than a few notches with this tasty jalapeño version.
- 2 cups Absolut 100 or another 100 proof vodka
- 18 habanero peppers seeds in, cut into quarters
- 2 limes cut into eighths
- 12 allspice berries crushed
- 4 whole cloves crushed
- 2 tablespoons molasses
- 1/2 teaspoon cinchona bark powder
- Add the habanero peppers, limes, allspice, molasses, and cinchona bark powder to a sealable glass jar, then pour the Absolut 100 over top. Seal the jar and give it a swirl or light shake to mix the ingredients.
- Allow the mix to steep for 10 to 14 days, lightly shaking the mix once a day.
- Strain the liquid through a filter, then pour the liquid into either dasher bottles or dropper bottles.
- Enjoy a drop or two at a time!
Calories: 2kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 2mgFiber: 1gSugar: 1gVitamin A: 3IUVitamin C: 1mgCalcium: 1mgIron: 1mg
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Hi. Is there something else I could use instead of cinchona bark powder or is it essential to the recipe? I can’t find it in any stores and I’m worried about cinchonism if I don’t strain it well enough.
Hi. Can you confirm whether this can steep on a shelf or whether this needs to be in the fridge? It’s one of the few bitters recipes with fresh vegetable matter in it so I’m not certain. Thank you!