Purl Bitters

Class: Bitters

Source: The Vintners, Brewers, Spirit Merchants Guide (1828)

Ingredients

1 Gallon Water

1 Gallon Brandy or Malt Spirit

4 oz Gentian Root

4 oz Orange Peel (dried)

2 Lemon Rinds

1 oz Cloves

Instructions:
Place herbs and spices in a stoneware jar and pour one gallon of boiling water on them, cover up and let stand for 24 hours. Pour off the clear liquor and add one gallon of spirit to the water. A further quart of boiling water may poured into the stoneware jar and allowed to rest for a further 24 hours. This can then be added to the first extract.

Notes:
This is a morning bitters, as per the Purl name. The drink named Purl or Roman Purl was usually a spiced beer with gin, enjoyed in the morning, to fix a hangover.

History
Purl was a spiced malt liquor or an ale or beer in which wormwood or other bitter herbs had been infused, and which was regarded as tonic. Presently, hot beer mixed with gin, sugar, and spices was a common Purl recipe. It was usually consumed as a morning drink, similar in purpose to the Cocktail.

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