I've got a lot of canning jars sitting around the kitchen right now, full of various combinations of bitters ingredients. This seems like a potentially infinite hobby. My question is--what is the difference between the various bittering agents? How would a single flavor come out differently with gentian, wormwood, quassia...? Any thoughts?
Also, I have a very medicinal-tasting set of bitters that I made mostly out of ingredients foraged in my back yard--burdock root, barberry root bark, lavender, with some additions of peppercorn and cardamom--cured in high proof bourbon. I added some dark simple syrup to try to round out the flavor and it tastes good, but I'm struggling to know what to do with it vis-a-vis cocktails. Ideas?