Highland Bitters

Class: Bitters

Source: W. Paterson, 1980

Ingredients

55 g Gentian Root

30 g Coriander Seed

15 g Bitter Orange Peel

7 g Chamomile Flowers

15 g Cloves (whole)

15 g Cinnamon Stick

1.5 L Whisky

Instructions:
1. Finely chop the gentian root and orange peel (free of pith).
2. Place in mortar with seeds, cloves, cinnamon and chamomile flowers.
3. Bruise all together, place in an earthernware jar.
4. Pour in the whisky and make the jar air-tight.
5. Leave for ten days, then strain and bottle.

Notes:

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