Walnut bitters are a delightful addition to any cocktail enthusiast's bar. They are typically made by infusing the hulls of black walnuts in a high-proof spirit, such as vodka or grain alcohol. The hulls are the outer shells that encase the nutmeat of the black walnut, and they provide a rich and earthy flavor to the bitters.
To make walnut bitters, you'll need to gather black walnuts when they are ripe and ready. This usually occurs in the early fall, around September or October, depending on your location. Black walnuts have a distinct flavor that is more intense and earthy compared to regular English walnuts, making them perfect for bitters.
Once you have your black walnuts, you'll want to remove the hulls. This can be a bit of a messy process, as the hulls are quite dark and can stain your hands. It's best to wear gloves or use a towel to protect your hands. You can use a knife or your fingers to pry open the hulls and extract the nutmeat inside.
After removing the nutmeat, you'll be left with the hulls, which are the key ingredient for making the bitters. You can chop them into smaller pieces to increase the surface area and enhance the extraction of flavors. Then, place the hulls into a glass jar or container and cover them with your chosen high-proof spirit.
The spirit will act as a solvent, extracting the flavors from the hulls over time. It's best to let the mixture steep for at least a few weeks, although some recipes recommend steeping for several months to achieve a more pronounced flavor. You can give the jar a gentle shake every few days to help with the extraction process.
During the steeping process, the spirit will take on the nutty, woody, and rustic flavors from the black walnut hulls. The resulting bitters will have a deep amber color and a complex taste profile that adds depth and warmth to cocktails.
Once the steeping period is complete, you'll need to strain the bitters to remove the hulls and any sediment. You can use a fine-mesh sieve or cheesecloth to achieve a smooth and clear liquid. It's important to press or squeeze the hulls to extract as much flavor as possible before discarding them.
At this point, you can taste the bitters and adjust the flavor if desired. If you find it too bitter or intense, you can dilute it with a bit of simple syrup or water. Conversely, if you want a stronger flavor, you can add more steeped hulls or let the mixture steep for a longer period.
Once the bitters are to your liking, transfer them to a bottle or dropper bottle for easy use. They can be stored in a cool, dark place and will keep for several months, if not longer.
Walnut bitters can be used in a variety of cocktails, but they are particularly well-suited for classic drinks like the Old Fashioned. Just a few dashes of walnut bitters can transform a regular Old Fashioned into a rich and flavorful autumn-inspired cocktail. The nutty notes of the bitters complement the sweetness of the sugar and the complexity of the whiskey, creating a harmonious balance of flavors.
In addition to cocktails, walnut bitters can also be used in cooking and baking. They can add a unique twist to desserts, such as walnut-infused ice cream or walnut-flavored whipped cream. They can also be used in savory dishes, like a walnut vinaigrette or a walnut-infused marinade for meats.
Walnut bitters are a versatile and delicious addition to any cocktail or culinary repertoire. They capture the essence of the black walnut, bringing its distinct flavors to the forefront. Whether you're a seasoned mixologist or a home bartender looking to elevate your drinks, walnut bitters are a must-try ingredient that will add depth and warmth to your creations.