Bitters

This recipe creates an Italian-style aromatic bitters. The source of this recipe groups aromatic bitters with things like Benedictine and Chartreuse. Cocktail type bitters would be called “Strong Bitters”. Italian Bitters Recipe: Rosemary Leaves 2 oz Thyme 5 oz Sage 5 oz Majoram 5 oz Cloves 7 oz Cinnamon 8 oz Orris Root 12 oz Wormwood 12 oz Fennel 12

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Bitters

Not much is know about this aromatic bitters recipe. Hartz Bitters Recipe: Nutmeg 3 oz Ginger 5 oz Cinnamon Bark 8 oz Cloves 8 oz Cascarilla Bark 1 lb Gentian Root 1½ lbs Bitter Orange Fruits 2 lbs Calamus Root 4 lbs Instructions Combine the ingredients in a mortar and grind to a coarse powder and then pack in a

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Bitters

This recipe makes a “Stomach Bitters” essence which was obviously thought to aid people afflicted with cholera. Having a case of cholera is unpleasant and has many nasty side effects which results in severe dehydration. It is very unlikely that this recipe would help. Cholera Bitters Recipe: Cinnamon Bark ¼ lb Angelica Root ½ lb Gentian Root ¾ lb Zedoary

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Bitters

This recipe comes from 1871 and was named French Bitters by it’s creator Antoine Desaulniers from Oswego, New York. Like many of the early bitters, they claimed this particular recipe could alleviate stomach cramps and headaches. French Bitters Recipe: Instructions Combine ingredients, crushing if necessary and allow to macerate for five weeks, shaking occassionaly. After five weeks, strain the liquid,

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Bitters

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Bitters

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Bitters

Not much is known about this bitter recipe. Nelson Bitters Recipe: Bitter Orange Fruit 1 lb Calamus Root 2 lbs Zedoary Root 2 lbs Galanga Root 2 lbs Gentian Root 3 lbs Instructions Macerate the herbs and spices in To make the bitters, take 10 ounces of the stock essence and it to 4 gallons of 70% overproof spirit, plus

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Bitters

A well know bitters from the 1800s that was used in some cocktails. Boker’s Bitters Recipe: Bitter Orange Peel 45 g Quassia 30 g Calamus 30 g Catechu 15 g Cardamom 10 g Alcohol 90% 300 ml Water 180 ml Instructions Mix the solids, reduce to a fine powder and extract by slow percolation with the alcohol. To prepare the

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Bitters

This is a generic recipe for a typical cocktail bitters taken from the book “The Art of blending and compounding liquors and wines” by Joseph Fleischman. Cocktail Bitters Recipe: Spirits 30 gal Bitter Orange Peel 8 lbs Cinnamon Bark 8 lbs Cudbear* 4 lbs Canalles 1 lb Quassia Chips ½ lb Gentian Root ½ lb Grains of Paradise ½ lb

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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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