Bitters & Bubbles For Holiday Digestion
Bitters are one of the simplest and most effective ways to support digestion, especially during the holidays when richer meals, extra sugar, and heavier foods put more strain on the gut.
When bitter flavors hit the tongue, they act as chemical messengers that activate the entire digestive system: increasing stomach acid and digestive enzymes, stimulating bile flow for better fat digestion, improving intestinal motility, supporting blood sugar regulation, and engaging the vagus nerve to shift the body into “rest and digest” mode.
Bitters are especially helpful for those who struggle with low stomach acid, constipation, slow motility or any digestive changes. For best results, take bitters about 15 minutes before eating and/or use them after meals to relieve discomfort and support smoother digestion.
Here is a quick method recipe for Winter Spiced bitters you can use the very same day.
Winter Spiced Bitters Recipe
You’ll need:
16–32 oz glass jars with tight lids
Fine mesh strainer or cheesecloth
Amber dropper bottles for finished bitters
Cutting board + knife
Funnel
Vodka (80–140 proof), brandy, or food-grade glycerin
Labels! (You will forget what you made.)
Yields: ~16 oz finished bitters
Infusion time: 4–6 weeks (slow method) or 2–4 hours (quick method)
Bittering Agents (50% of blend) & Aromatic & Flavor Components (50% of blend)
Ingredients:
16 oz vodka (100–140 proof)
½ tsp dried gentian root (accurate + safe amount)
1 tbsp dandelion root
Peel from 1 orange (organic)
Peel from ½ lemon (organic)
2 Tablesppons fresh ginger, sliced (or 1 T dried ginger)
1 cinnamon stick (about 3 inches)
5-6 allspices berries or 3-4 cloves
Can use Brandy for a warmer, holiday profile
Instructions:
Use a vegetable peeler to remove only the colored part of the citrus peels (avoid the white pith—it’s extremely bitter in the wrong way).
Lightly crack cinnamon and allspice with the back of a knife.
Chop fresh ginger if using.
Chop roots and peels to increase surface area.
Lightly crush spices to release oils.
Clean jars thoroughly.
Fill a clean, sanitized 1-pint mason jar halfway with your herbs, peels, and spices (50% bitters, 50% aromatics).
It should fill the jar about halfway. The ideal ratio for strong, well-balanced bitters.
Pour alcohol (or glycerin mixture) over the herbs until they are fully covered with 1–2 inches of liquid above the plant material.
Quick Infusion (Heat Method: 1–4 hours) Great for gifts, and last-minute needs.
Combine herbs and alcohol in a heat-safe jar.
Place in a water bath on very low heat (never boiling).
A crockpot on warm is the ideal temperature for the water at 135-160 degrees
Infuse 1–4 hours, tasting every hour.
Strain
Winter Spiced Spritz Mocktail
Ingredients:
3–4 droppers winter spiced bitters
4 oz sparkling mineral water
2 oz cranberry juice (unsweetened)
Squeeze of fresh orange juice
Garnish: orange slice + rosemary sprig
Instructions:
Pour all ingredients over ice, stir gently, and enjoy a festive, digestive-friendly spritz.
Winter Bitter Old Fashioned
Ingredients:
2 oz bourbon or rye
1 sugar cube or ½ tsp maple syrup
3–4 droppers winter spiced bitters
Orange peel
Ice
Instructions:
Muddle sugar with a splash of water and bitters.
Add whiskey, stir with ice, twist orange peel over top.
