Bitters

Cocktail 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
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.

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