Malt Bitters

by :: [Bitters]

Malt was often thought to be the perfect and most digestible food in the 1800s, at least from a medicinal stand point. Malt bitters was often promoted as the perfect combination of medicine and a food. It was recommended for the weak, convalescent, dyspeptic and fickle.  Even though malt is nutritious, in the following bitters recipe it simply adds some flavour and sweetness.

Malt Bitters Recipe:

Sweet Orange Peel
60 g
Bitter Orange Peel
60 g
Red Cinchona
30 g
Angostura Bark
30 g
Cardamom
30 g
Cinnamon Bark
30 g
Cognac
1.4 L
Malt Extract, liquid
1.4 L
Water
1.0 L

Instructions

Nix the spices and reduce to a fine powder and extract by percolation with the alcohol. To the liquid mix the malt extract.

Back to Bitters List

follow on twitterFollow Art of Drink on Twitter

Twitter Updates

.@JohnTheBastard @thoughtbrain @jkottke super-tasters tend to fine many flavours too intense, making them a tad fussy.
"The April Fool's Day No Prank Pledge", I've taken it, have you? youtube.com/watch?v=kXYXuX… via @LastWeekTonight @iamjohnoliver
Book: "Cocktail Kunst" by Stephan Hinz :: drnk.ca/19cq57w #photo
Thanks! RT @jschlic: And @dsoneil Abbot bitter Manhattans are so good that I'm sort of angry that I made them. Anise makes that drink sing
RT @RootsSoda: Roots Soda Company is all systems go!! Read a blog about it here - blog.rootssoda.co.uk/post/114588379…
RT @alcademics: THE DIFFERENCE BETWEEN AN APERITIF AND A DIGESTIF | Giuseppe Gallo buff.ly/1y7248h
RT @MdrnMixologist: Spring issue of In The Mix is here !!!... fb.me/1YGRVKP0V