Advertisement

Canela Bitters

Time 5 minutes
Yields Makes 2 cups
Canela Bitters
1

Heat the oven to 450 degrees or heat a medium skillet over high heat.

2

Place the cinnamon sticks on a small baking sheet and bake (or toss in the skillet) until they start to blacken in spots, about 5 minutes.

3

Remove the cinnamon sticks from the oven or skillet and transfer to a storage container.

4

Pour in the high-proof spirit and let soak for 24 hours.

5

Pour the mixture through a fine mesh strainer into a bottle and discard the cinnamon sticks.

6

Store the bitters indefinitely.


Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.