Bitters Rock Candy + Champagne

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.

Makes 2.

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.