Cocktail Bitters

This is a pseudo 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: 60 litre

Bitter Orange Peel: 4 lbs

Cinnamon Bark: 4 lbs

Cudbear*: 2 lbs

Canalles: ½ lbs

Quassia Chips: ¼ lbs

Gential Root: ¼ lbs

Grains of Paradise: ¼ lbs

Cloves: 2 oz

Colocynthin**: 2 oz

Instructions

Bruise the spices and macerate in the alcohol for 10 days. Strain and filter before bottling.

Notes:

* A purplish-red dye derived from certain lichens ** Colocynthin is a type of bitter melon.

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