Malt 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: 2 tsp

Bitter Orange Peel: 2 tsp

Red Cinchona: 1 tsp

Angostura Bark: 1 tsp

Cardamom: 1 tsp

Cinnamon Bark: 1 tsp

Malt Extract, liquid: 6 oz

Alcohol 40%: 10 oz

Instructions

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

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