A most wonderful addition to any cocktail that needs bitters, but also a wonderful tonic for health. The herbs and flowers in these bitters have so many medicinal benefits, and if you can sneak in a tablespoonful per day (if possible) when you’re run down, it acts as a wonderful pick-me-up.

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Bush Botanical Bitters

Makes 500ml

Ingredients

• 6 finger limes whole or 1 tablespoon of finger lime chips
• 1 orange
• 40g dried boobiala (native juniper) 
• 20g dried whole hibiscus flowers 
• 4 tablespoons dried banksia or bottlebrush petals
• 1 tablespoon dried elderflower or elderberry (native if you can get it)
• 2 tablespoons dried quandong
• 8 anise myrtle leaves or 8 star anise 
• 2 tablespoons dried bush mint
• 2 teaspoons pepper berries 
• 2 tablespoons honey 
• 250ml brandy, whiskey, bourbon or neutral spirit
• sterilised 500ml jar or bottle

Substitution Options:

• anise myrtle→ star anise
• boobiala  → juniper berry dried
• hibiscus → dried rhubarb
• finger lime  → kefir lime leaves
• bush mint  → mint

Method

Cut the grapefruit and finger lime into squares and add to a sterilised jar, along with all the other ingredients. Seal and shake well.

Label and store in a cool, dark place for up to six weeks to infuse.

Strain into a clean jar and use 1–2 tablespoons in your drinks as a bitter flavouring. Label and store in a cool, dark place for up to 2 years.