H & H’s Aromatic Bitters

by :: [Bitters]

H & H’s Aromatic Bitters Recipe:

Instructions

Heat the quassia, cardamom, orange peel, anise and cloves for a couple of minutes in hot pan until they become quite fragrant. Combine the spices plus the catechu, ginger with a bottle of whiskey in an appropriately sized glass container. Steep for two weeks. On the last day, steep the malva flowers overnight in the water, then strain and reserve the colored water.

Strain the infusion through several layers of cheesecloth. Add the malva water, then decant into woozy or bitter bottles.

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RT @DavindeK: @JamieBoudreau @dsoneil Sorry Jamie, this is categorically not true. Also, we NEVER add any GNS (by law).
.@singleminded @JamieBoudreau yes, I agree! American blended whiskey had those rules post prohibition to stretch whiskey stocks
.@JamieBoudreau I'm going summon the expert @DavindeK for his research on this
.@JamieBoudreau I hope you aren't quoting Embury about GNS, he was wrong and all Canadian whisky must be 3 years old drnk.ca/1IEmrBY
.@JamieBoudreau yes, the regulations are loose, but most Canadian distillers don't add flavouring, except Canadian Mist.
.@JamieBoudreau @canadiancreed most Canadian whiskies are 100% whisky, I can only think of one that is not.
.@RobertOSimonson dude, that's sweet advice for the bros.