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Bitters

Bitters

Hess House Bitters is the results of the first attempt of Robert Hess attempt to re-create the recipe for “Abbott’s Bitters”, an excellent cocktail bitters which unfortunately hasn’t been made for perhaps over 50 years. Robert, fortunately, has several bottles of original Abbott’s stashed away, and so had a starting point from which to begin. This particular recipe doesn’t quite

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Bitters

A generic recipe for an aromatic type bitters. From the Standard Manual of Soda. Aromatic Bitters Recipe: Bitter Orange Peel 4 oz Calamus 1 oz Hops 1 oz Cardamom ¼ oz Cassia Bark ¼ oz Coriander 1 tsp Cloves 1 tsp Mace 1 tsp Cochineal 1 tsp Alcohol, 40% 16 oz Instructions Mix the spices in a mortar and crush

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Bitters

Fernet Branca is a generic term for an amaro type bitter made from a number of herbs and spices and usually served as a digestif after a meal. The Toronto Cocktail is a cocktail the incorporates Fernet Branca and is a twist on the Manhattan Cocktail Recipe. Fernet is also the preferred post-shift bar shot of the professional bartender. Fernet

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Bitters

Each region in Germany had a local bitters, and this is a recipe for one in the Berlin area. Berlin Bitters Recipe: Cinchona Bark 30 g Bitter Orange Peel 30 g Calamus 30 g Gentian 30 g Columbo 30 g Rhubarb Powder 1½ tsp Cinnamon Powder ¾ tsp Cloves, powder 1 tsp Alcohol, 70% 480 ml Instructions Mix the solids

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Bitters

An aperitif bitter that originated in Holland. Underberg bitters were once marketed as “Underberg Boonekamp Bitters” so should be a good example of this style of bitters. Boonekamp Bitters Recipe: Saffron 2 oz Cloves 3 oz Angelica Root 3 oz Gentian Root 4 oz Wormwood 4 oz Galanga 4 oz Coriander 4 oz Calisaya Bark 8 oz Calamus Root 8

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Bitters

Around 1875, a bitters based on the damiana plant was sold under the name of “Aztec Damiana Bitters” as well as “Liquor Potencial de Damiana”. The damiana plant was often used as a nerve tonic, as well as an purported aphrodisiac. This recipe comes from the Standard Manual of Soda (1899) so it was probably used in drinks and the

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Bitters

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

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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

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Bitters

A basic orange bitter recipe that is easy to produce. Orange Bitters Recipe: Sweet Orange Zest 120 g Lemon Zest 60 g Gentian 60 g Cascarilla 60 g Alcohol 25% 2 L Instructions Macerate the solids for 7 days with 64 ounces of the alcohol, agitating occasionally. Filter and bottle.

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Bitters

Not much is know about this bitter recipe. Peruvian Bitters Recipe: Cinchona Bark 240 g Bitter Orange Peel 60 g Cinnamon Bark 15 g Galangal 5 g Cloves 5 g Vanilla 1 tsp Alcohol, 70% 480 ml Instructions Mix the solids and reduce to a fine powder and extract by slow percolation with the alcohol. To make the bitters, mix

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