H & H’s Aromatic Bitters

Heat the quassia, cardamom, orange peel, anise and cloves for a couple of minutes in hot pan until they become quite fragrant. Combine the spices plus the catechu, ginger with a bottle of whiskey in an appropriately sized glass container. Steep for two weeks. On the last day, steep the malva flowers overnight in the water, then strain and reserve the colored water.

Strain the infusion through several layers of cheesecloth. Add the malva water, then decant into woozy or bitter bottles.