Dr. Schwartz Bitters

Class: Bitters

Source: Rob Schwartz

Ingredients

2 tsp Quassia

2 tsp Cardamom seeds

1½ tsp Anise seed

Pinch Gentian

Pinch Cassia

1 tsp Grated Ginger Root

3 cups Rye Whisky (100-proof)

5 Vanilla Beans

½ cup Cherry Bark

3 cups water

Instructions:
1. Toast quassia, cardamom, anise, gentian and cassia in a dry frying pan over medium heat until fragrant.
2. Cool and transfer to a sterile mason jar.
3. Add the ginger and rye, screw on the cap, shake well and store in a cool, dark place.
4. Agitate once a day for one week.
5. Strain the mixture through cheesecloth and transfer to a clean jar.
6. Squeeze out as much liquid as possible from the cheese cloth.
7. Cut the vanilla beans in half lengthwise and add them to the rye mixture along with the cherry bark.
8. Seal and store again, shaking once a day, for another two weeks.
9. Strain the rye through cheesecloth and transfer liquid to clean mason jar (do not throw out the cherry and vanilla mash).
10. Cover and set aside for a couple of weeks. (No need to agitate.)
11. Take the cherry-vanilla mash remaining in the jar and transfer to a medium saucepan.
12. Add the 3 cups water and bring to a boil.
13. Reduce the heat and simmer for 20 minutes.
14. While the mixture is simmering, smash the vanilla beans against the sides of the pot with a muddler or wooden spoon.
15. Cool completely and transfer to a clean jar.
16. Store in a cool, dark place for another 2 weeks, agitating once daily.
17. Strain this mixture through several layers of cheesecloth, as many times as is necessary to remove all sediment from the vanilla beans.
18. Combine the liquid with the reserved rye mixture and transfer to woozy bottles.

Notes:

History

Comments

Link:

Comment, historical notes, or additions can be sent to:
dsoneil@gmail.com

Contact Information
dsoneil@gmail.com