How can the bitterness be adjusted if orange zest, black lemon, and cacao feel too sharp after straining?

Expanded Explanation

If the bitterness feels too sharp after straining, do not rush to fix it with a large dose of sugar straight away. Sharp bitterness and balanced bitterness are not the same thing. In this recipe, the orange zest, black lemon, and cacao nibs should create a dry, bittersweet structure. Right after straining, that structure may feel more angular than it will after resting.

The first adjustment is to sweeten in small stages, tasting between additions. A modest increase in sweetness can round the edges without turning the liqueur soft. If the bitterness still feels pointed, a short resting period often helps more than further sweetening. Time allows the citrus oils, spice, and roasted notes to settle into a smoother shape.

If the flavour remains harsh even after resting, the likely cause was extraction rather than sweetness. In that case, adding more sugar may only mask the issue. A better correction is blending with a small amount of plain vodka or a separately infused orange base with less bitterness. That preserves the character while lowering the roughness and restoring clarity to the finish.