I love bitters. Bitters are a blend of alcohol, water, herbs, aromatics and spices. They are an important component to cocktails, making soda water more delicious and a cure for hiccups or stomach ache.
Angostura bitters are my favorite and are used here to make rock candy which can be enjoyed alone or paired with a glass of champagne as a riff on the classic champagne cocktail.
Use two chopsticks or bamboo skewers.
Bitters Rock Candy Sticks
1 cup water
3 cups sugar
1 tablespoon angostura bitters
Prep the sticks by lightly wetting them and rolling them in sugar. Set aside to dry.
In a small pot, heat water and add sugar 1 cup at a time. Let dissolve in between additions. Let boil 6 minutes. Stir in bitters. Cool slightly and pour into 2 pint size glass jars or cups. Insert 1 chopstick into each jar so the tip is 1 inch from the bottom and floating in the center of the glass away from the sides. Secure stick with clothes pins or a piece of paper laid over the top of the jar with a hole punched in it for the stick. Place somewhere, out of the way and leave undisturbed for about 1 to 2 days, Checking occasionally until a large amount of crystals have formed. If you let it grow too much, it will grow onto the sides of the glass and be almost impossible to remove whole.