Today, I put up the last batch of peach bitters that will be finished by attendees of an Ingredient Fabrication Course in Elemental Mixology’s Los Angeles location.

4 ounces of dried peach kernels and 2 ounces of dried cinchona bark were placed in each jar. 192-proof rectified spirit was added to the one on the left and 80-proof French brandywine was added to the one on the right. The students will filter, blend and add other ingredients next week to finish the peach bitters.