Many regions of Germany have their own style of bitters and this is one of the recipes from the Hamburg region.
Hamburg Bitters Recipe:
- Black Pepper
- ½ oz
- Nutmeg
- 4 oz
- Cloves
- 8 oz
- Laurel Berries
- 8 oz
- Zedoary Root
- 8 oz
- Ginger
- 8 oz
- Gential Root
- 12 oz
- Cassia Cinnamon
- 12 oz
- Bitter Orange Fruits
- 12 oz
- Buckbean Leaves
- 1¼ oz
- Centaury Herb
- 1¼ oz
- Galanga Root
- 2¾ oz
Instructions
Reduce the solids to a coarse powder, add the remaining ingredients, macerate for 7 days, agitating occasionally, express and filter.
Notes:
It’s probably best to avoid the Agaric as it is a species of mushroom that can be edible or poisonous.
