H and H Aromatic Bitters

Class: Bitters

Source: Ted Haigh

Ingredients

¾ oz Quassia Chips

1 oz dried orange peel

� oz Cardamom Seeds

3 pieces star anise

3 cloves

¾ oz black catechu

1 small piece ginger root, bruised

½ oz whole dried malva flowers

750 ml Rye Whiskey (100 proof)

2 pints water

Instructions:
1. In a frying pan, lightly toast quassia, cardamom, orange peel, anise and cloves on medium heat until they become aromatic (2 to 4 minutes).
2. Add warm spices to a jar with 750 ml of 100 proof rye whisky
3. Add Catechu and Ginger to jar.
4. Allow to steep for two weeks.
5. steep the Malva flowers overnight in the water, strain and reserve the liquid.
6. Strain the whiskey infusion through cheesecloth.
7. Add the malva water.
8. Decant into small Woozy bottles

Notes:
Based upon an 1896 recipe for Boker's Bitters, refined by Ted "Dr. Cocktail" Haigh

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