Malt Bitters

Malt was often thought to be the perfect and most digestible food in the 1800s, at least from a medicinal stand point. Malt bitters was often promoted as the perfect combination of medicine and a food. It was recommended for the weak, convalescent, dyspeptic and fickle.  Even though malt is nutritious, in the following bitters recipe it simply adds some flavour and sweetness.

Malt Bitters Recipe:

Sweet Orange Peel
60 g
Bitter Orange Peel
60 g
Red Cinchona
30 g
Angostura Bark
30 g
30 g
Cinnamon Bark
30 g
1.4 L
Malt Extract, liquid
1.4 L
1.0 L


Nix the spices and reduce to a fine powder and extract by percolation with the alcohol. To the liquid mix the malt extract.

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Boudreau's Bitters No.2