Don't ask; do it & post your results, that's the spirit!

I was thinking about this the other day - generally in cooking if you have a seriously out of balance basic flavor in something, you boost one of the other basic flavors to, what? compensate? mask?

Bitter is the rogue flavor in tincture - I was wondering if perhaps a bit of salt along with some sort of sweetener might help.

Hmmm - a piece of lemon peel helps cut the bitterness of espresso - perhaps a few drops of lemon extract might help... alcohol based, would mix well with tincture...

I'd follow my own advice above, but I'm perfectly content with my tincture's flavor (it is infused with cardamom, cinnamon & peppermint).