Around 1875, a bitters based on the damiana plant was sold under the name of “Aztec Damiana Bitters” as well as “Liquor Potencial de Damiana”. The damiana plant was often used as a nerve tonic, as well as an purported aphrodisiac. This recipe comes from the Standard Manual of Soda (1899) so it was probably used in drinks and the following recipe shows a flavour profile similar to other aromatic and cocktail bitters.
Damiana Bitters Recipe:
- Damiana
- 1 oz
- Angostura
- ½ oz
- Bitter Orange Peel
- ½ oz
- Canada Snake Root
- ½ oz
- Lemon Peel
- ¼ oz
- Cardamon
- 1 tsp
- Cloves
- 1 tsp
- Coriander
- ½ tsp
- Alcohol, 40%
- 1 pint
Instructions
Reduce the spices to a coarse powder in a mortar and then mix with the dilute alcohol and macerate for 48 hours.
To make the bitters, mix 1 fluid ounce of extract with 10 ounces of water and 5 of alcohol. Damiana Wine-Bitters may be prepared by substituting sweet catawba or sherry wine for the dilute alcohol.
