Bitters

Damiana Bitters

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.

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Boudreau's Bitters No.2