San Francisco neighborhood joint Nopa has garnered a lot of attention for its tasty, straightforward food, but its drinks are what keep us coming back. These bitters are made in-house at the restaurant and used in the aptly named Girasol cocktail.
Game plan: These bitters can keep indefinitely.
This recipe was featured as part of our Bringing Bitters Back project.
- 1/2 ounce cardamom pods (about 2 tablespoons plus 1 teaspoon)
- 1 cup vodka
- 1 tablespoon saffron threads
1Pound cardamom pods lightly with a rolling pin or the bottom of a pan to break up slightly. Place in vodka and let infuse for 5 days.
2Strain out cardamom and add saffron; let infuse for 1 day more and then strain.
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