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 in a mortar and reduce to a coarse powder. Extract using slow percolation or maceration over a period of days.
To make the bitters, mix 1 fluid ounce (30ml) of this extract with 450ml of 40% alcohol. To make Berlin Wine-Bitters, replace the alcohol and water with sweet catawba or sherry wine.
