French 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:

Alcohol (57%): 3.8 litre

Gentian Root: 25 oz

Orange Peel: 50 oz

Cassia Bark: 50 oz

Snake Root: 12 oz

Calumba*: 12 oz

Quassia: 12 oz

Red Saunders: 12 oz

Oil of Lemon: 1 ml

Sugar: 227 oz

Water: 950 ml

Instructions

Combine ingredients, crushing if necessary and allow to macerate for five weeks, shaking occassionaly. After five weeks, strain the liquid, add the water, bottle and they are ready for use.

Notes:

* Calumba is an intensly bitter vine from East Africa

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