This is a generic recipe for a typical cocktail bitters taken from the book “The Art of blending and compounding liquors and wines” by Joseph Fleischman.
Cocktail Bitters Recipe:
- Spirits
- 30 gal
- Bitter Orange Peel
- 8 lbs
- Cinnamon Bark
- 8 lbs
- Cudbear*
- 4 lbs
- Canalles
- 1 lb
- Quassia Chips
- ½ lb
- Gentian Root
- ½ lb
- Grains of Paradise
- ½ lb
- Cloves (whole)
- ¼ lb
- Colocynthin**
- ¼ lb
Instructions
Bruise the spices and macerate in the alcohol for 10 days. Strain and filter before bottling.
Notes:
* A purplish-red dye derived from certain lichens
** Colocynthin is a type of bitter melon.