After 3 weeks, the apple bitters are complete! I highly recommend trying it out. All it is is soaking, straining, and waiting. If you can do those things, you’re golden. 

APPLE BITTERS RECIPE

INGREDIENTS
Peels from 6 medium to large (preferably organic) apples
Zest of half a lemon, cut into strips
2 Cinnamon sticks
.5 tsp Allspice berries
.25 tsp Coriander
.5 tsp Cassia chips
.5 tsp Chinchona bark
4 Cloves
2 cups High-proof bourbon
1 cup Water
2 tbsp Rich simple syrup (two parts sugar, one part water)

PROCEDURE
Place the apple peels, lemon zest, cinnamon, allspice, coriander, cassia, chinchona bark and cloves in a 1-quart Mason jar or other glass container with a lid. Add the bourbon, making sure all the ingredients are covered. (Add more bourbon if needed.) Seal, and store at room temperature out of direct sunlight for 2 weeks, shaking once a day. Strain the liquid through a cheesecloth-lined funnel into a clean 1-quart jar, squeezing the cheesecloth to release any excess liquid. Seal the jar and set aside.
 
Transfer the solids to a small saucepan and add the water. Bring to a boil over medium-high heat. Cover, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool completely. Add the contents of the saucepan to another 1-quart Mason jar, seal and store at room temperature out of direct sunlight, for 1 week, shaking once a day. Strain through cheesecloth until all solids have been removed and add the liquid to the bourbon mixture. Add the rich simple syrup and shake to combine. Let stand for 3 days and strain through cheesecloth again to remove any debris. The bitters will last indefinitely, but for best flavor use within 1 year.

Recipe credit: Brad Thomas Parsons (recipe link)

Photo credit: Lush Lady