Filtered this through cheesecloth, did the boiling of the dry ingredients, and after a brief steep and cool combined both and added some molasses.
Also put down a half batch of Robert Hess' House Bitters, based on one of the more recent recipes from the DrinkBoy forums.
Robert Hess' House Bitters (scroll down)
Boy, they smell great! I really recommend that recipe.
I can't wait to try these in cocktails!
Still haven't figured out what to do with my gentian clementine bitters. I think I may macerate some orange zest in rye with more spices and combine with existing bitters to dilute and diversify the flavors. It's just too bitter at this point. Perhaps I should just give up and start over.