Homemade Bitter Citrus Infusion

This homemade bitter citrus infusion recipe captures the essence of Campari with a blend of citrus peels and a selection of botanicals. The result is a delightful and versatile liquor that can be enjoyed as an aperitif or used in a variety of cocktails. The process of infusing the ingredients and crafting the liquor brings a sense of satisfaction and creativity to your home bar.

Homemade Bitter Citrus Infusion

A homemade bitter citrus infusion capturing the essence of Campari with a blend of citrus peels and botanicals.

4.31 from 26 votes
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Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins

Ingredients

  • 1 oz 100-proof vodka
  • 1/4 tsp gentian root
  • 3/4 tsp dried orange peel
  • 1/4 tsp dried lemon peel
  • 1/4 tsp angelica root
  • 1/4 tsp wild cherry bark
  • 1/4 tsp dried wormwood
  • 2 tbsp water
  • 1 tbsp white granulated sugar
  • 1/2 tsp citric acid
  • 20 drops red food coloring, optional

Instructions

  1. In a small jar, combine the vodka, gentian root, orange and lemon peels, angelica root, wild cherry bark, and wormwood. Seal the jar and shake well. Allow the mixture to infuse for 10 to 14 days in a cool, dark place, shaking daily.
  2. Boil the water in a small pot and stir in the sugar until dissolved. Simmer for 5 minutes, then let the simple syrup cool completely.
  3. Strain the botanical infusion through a cheesecloth-lined fine-mesh strainer to remove the botanicals. Optionally, strain one or two more times for a clearer spirit.
  4. Combine the infused liquor with the simple syrup, and stir in the citric acid and remaining water to taste. Add red food coloring as desired.
  5. Transfer the homemade Campari to a bottle or jar with a tight seal and store at room temperature in a cool, dark place.