Damiana 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 following recipe shows a flavour profile similar to other aromatic and cocktail bitters.

Damiana

1 oz

Angostura Bark

½ oz

Bitter Orange Peel

½ oz

Canada Snake Root

½ oz

Lemon Peel

¼ oz

Cardamom

1 tsp

Cloves

1 tsp

Coriander

½ tsp

Dilute Alcohol (20%)

16 oz

Reduce the spices to a coarse powder in a mortar and then mix with the dilute alcohol and  macerate for 48 hours.

Ro make the bitters, mix 1 fluid ounce of extract with 10 ounces of water and 5 of alcohol. Damiana Wine-Bitters may be prepared by substituting sweet catawba or sherry wine for the dilute alcohol.