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bitters

Bitters

Not much is known about this bitter recipe. Nelson Bitters Recipe: Bitter Orange Fruit 1 lb Calamus Root 2 lbs Zedoary Root 2 lbs Galanga Root 2 lbs Gentian Root 3 lbs Instructions Macerate the herbs and spices in To make the bitters, take 10 ounces of the stock essence and it to 4 gallons of 70% overproof spirit, plus

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Bitters

This recipe comes from 1871 and was named French Bitters by it’s creator Antoine Desaulniers from Oswego, New York. Like many of the early bitters, they claimed this particular recipe could alleviate stomach cramps and headaches. French Bitters Recipe: Instructions Combine ingredients, crushing if necessary and allow to macerate for five weeks, shaking occassionaly. After five weeks, strain the liquid,

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Bitters

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

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Bitters

A prototype bitters created by that rock’n roll barstar Jamie Boudreau. Boudreau’s Bitters No.2 Recipe: Clove 1 tsp Cardamom 1 tsp Cinnamon ½ tsp Nutmeg ½ tsp Pepper ½ tsp Bitterblend* 2 tbls Wormwood 2 tbls Orange Peel 4 tbls Lemon Peel 2 tbls Rose Petal 2 tbls Boker’s Gin 750 ml Instructions 1. Place all ingredients in a jar

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Bitters

Hess House Bitters is the results of the first attempt of Robert Hess attempt to re-create the recipe for “Abbott’s Bitters”, an excellent cocktail bitters which unfortunately hasn’t been made for perhaps over 50 years. Robert, fortunately, has several bottles of original Abbott’s stashed away, and so had a starting point from which to begin. This particular recipe doesn’t quite

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Bitters

This was the bitter that started it all. Stoughton’s was first produced and sold around 1712 and was a mainstay of the medical community for many years. Over time, the formula was manipulated and some things added and others removed, but wormwood was the most important. Eventually, there were so many poorly made Stoughton’s bitters knockoffs that the term “as

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Bitters

A type of “Alpine Bitters” similar to Swedish bitters. Swiss Alpine Bitters Recipe: Wild Cherry Bark 30 g Cinchona Bark 30 g Bitter Orange Peel 15 g Sweet Orange Peel 15 g Cardamom 7.5 g Caraway 7.5 g Cinnamon 3 g Cloves 3 g Nutmeg 3 g Alcohol, 75% 480 ml Instructions Nix the solids in a mortar and grind

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Bitters

A bitter recipe of supposed Russian origin, however the veracity of the information is debatable. The recipe still looks quite usable. Ivan Bitter Essence Recipe: Nutmeg 4 oz Allspice 4 oz Ginger 8 oz Juniper Berries 10 oz Angelica Seed 10 oz Cassia Cinnamon 10 oz Cloves 12 oz Galanga Root 14 oz Bitter Orange Fruit 1¼ lbs Bitter Orange

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Bitters

Fernet Branca is a generic term for an amaro type bitter made from a number of herbs and spices and usually served as a digestif after a meal. The Toronto Cocktail is a cocktail the incorporates Fernet Branca and is a twist on the Manhattan Cocktail Recipe. Fernet is also the preferred post-shift bar shot of the professional bartender. Fernet

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Bitters

Each region in Germany had a local bitters, and this is a recipe for one in the Berlin area. Berlin Bitters Recipe: Cinchona Bark 30 g Bitter Orange Peel 30 g Calamus 30 g Gentian 30 g Columbo 30 g Rhubarb Powder 1½ tsp Cinnamon Powder ¾ tsp Cloves, powder 1 tsp Alcohol, 70% 480 ml Instructions Mix the solids

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