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Peruvian Bitters Recipe:
- Cinchona Bark
- 240 g
- Bitter Orange Peel
- 60 g
- Cinnamon Bark
- 15 g
- Galangal
- 5 g
- Cloves
- 5 g
- Vanilla
- 1 tsp
- Alcohol, 70%
- 480 ml
Instructions
Mix the solids and reduce to a fine powder and extract by slow percolation with the alcohol.
To make the bitters, mix 1 fluidounce of the extract with 6 ounces of alcohol (90%) and 9 ounces of water. Peruvian Wine-Bitters can be made by substituting sweet catawba or sherry wine for the alcohol and water.