Did you know, that Campari Bitter mainly taste like Grand Wormwood (Artimisia Absinthium)? While re-opening the Italian restaurant in my workplace, I intended to recreate Campari Bitter without alcohol - Fauxpari Bitter if you like. As I am not into artificial coloring, but as "bug-juice" is also not really available here, I used hibiscus to color the drink in a deep red. And then I infused all type of herbs and spices into water (used my immersion circulator to steep the mixture for 3 hours at 65C). The spices I used: Dried orange peel Coriander Thyme (dry) Rosemary (dry) Oregano (dry) Black pepper Szechuan pepper Sage (fresh) Cinnamon Allspice Juniper Bay leaf Toasted cassia bark Caraway Vanilla Fenugreek Celery seeds Fennel seeds Star anise Anise seeds Green cardamom Well I made two batches - one, with less ingredients (and less hibiscus) and one with all ingredients and more. When I did the first batch, I didn't used water for the...