Regans Orange No.5

Class: Bitters

Source:

Ingredients

8 oz Dried Orange Peel

½ tsp Caraway Seeds

1 tsp Cardamom Seeds

1 tsp Coriander Seeds

1 tsp Quassia Chips

½ tsp Powdered Cinchona Bark

¼ tsp Gentian

2 Cups Grain Alcohol

4½ Cups Water

1 Cup Granulated Sugar

Instructions:
1. Combine the dry ingredients in a large jar with alcohol and � cup water
2. Ensure all of the dry ingredients are covered by the liquid
3. Shake the jar vigorously once a day for fourteen days
4. Strain the alcohol from the dry ingredients through a cheesecloth
5. Squeeze the cheese cloth tightly to extract as much alcohol as possible
6. Place the dry ingredients in a strong bowl or mortar
7. Reserve the alcohol in a clean mason jar and seal tightly
8. Muddle the dry ingredients with a pestle the seeds are broken.
9. Place the dry ingredients in a nonreactive saucepan and cover with 3� cups of water.
10. Bring to a boil over a medium-high heat, cover, turn the heat down, and simmer for 10 minutes.
11. Allow to cool, still covered (about 1 hour).
12 Return the dry ingredients and water to the jar with the alcohol and seal
13. Leave for seven days, shaking vigorously once a day.
14. Strain the water from the dry ingredients through a cheesecloth.
15. Discard the dry ingredients and add the water to the alcohol.
16. Put sugar saucepan and place over a medium-high heat.
17. Stir constantly until the sugar becomes liquid and turns dark brown
18. Remove from heat and allow to cool for two minutes
19. Pour the sugar into the alcohol-and-water mixture
20. At this point the sugar may solidify, but it will quickly dissolve
21. Allow the mixture to stand for seven days.
22. Skim off any bits that float to the surface and carefully decant the clear liquid to separate it from any sediment resting on the bottom
23. Measure the bitters; there should be about 12 fluid ounces
24. Add 6 ounces of water, and shake thoroughly
25. Pour the bitters into a bitters bottle. Store for up to twelve months

Notes:
Orange peel should be finely chopped.

History
Created by Gary Regan and published in the Joy of Mixology (pg. 107)

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