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.

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The Art of Drink bitters recipe database is fixed and I've added a few new ones. bit.ly/xbitter
.@EatThisNotThat Hydration while drinking simply requires more water between alcoholic drinks. Very simple, but highly effective.
.@EatThisNotThat that study is from 1970, it's really dated and old. Trying searching Pubmed ncbi.nlm.nih.gov/pubmed
@DeanoTheMachino @DavidWondrich mason jar cocktails are like fine dining with paper plates.
.@EatThisNotThat potassium salts don't keep you hydrated and fructose doesn't help metabolize alcohol. #badinfo