Bitters

Bitters

Hess House 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 achieve the results I was wanting, but I feel that it did result in a […]

Bitters

Peruvian Bitters

Not much is know about this bitter recipe. Peruvian Bitters Recipe: Cinchona Bark 240 g Bitter Orange Peel 60 g Cinnamon Bark 15 g Galangal 5 g Cloves 5 g Vanilla 1 tsp Alcohol, 70% 480 ml Instructions Mix the solids and reduce to a fine powder and extract by slow percolation with the alcohol. To make the bitters, mix 1 fluidounce of the extract with 6 ounces of alcohol (90%) and 9 ounces of […]

Bitters

Stoughton 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 useless as a Stoughton’s bottle” entered the lexicon in the mid-1800s. Stoughton Bitters Recipe: Wormwood […]

Bitters

Swiss Alpine 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 to a coarse powder. Extract by maceration or percolation using the alcohol. The bitters may […]

Bitters

Ivan Bitter Essence

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 Peel 1½ lbs Gentian Root 2½ lbs Instructions Combine the spices in a mortar and […]

Bitters

Fernet Branca

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 Branca Recipe: Cardamom 3 oz Lemon Peel 5 oz Iva Herb 8 oz Curacao Peel […]

Bitters

Aromatic Bitters

A generic recipe for an aromatic type bitters. From the Standard Manual of Soda. Aromatic Bitters Recipe: Bitter Orange Peel 4 oz Calamus 1 oz Hops 1 oz Cardamom ¼ oz Cassia Bark ¼ oz Coriander 1 tsp Cloves 1 tsp Mace 1 tsp Cochineal 1 tsp Alcohol, 40% 16 oz Instructions Mix the spices in a mortar and crush to a coarse powder. Extract by slow percolation or maceration for 2 to 3 days. […]

Bitters

Berlin 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 in a mortar and reduce to a coarse powder. Extract using slow percolation or maceration […]

Bitters

Boonekamp Bitters

An aperitif bitter that originated in Holland. Underberg bitters were once marketed as “Underberg Boonekamp Bitters” so should be a good example of this style of bitters. Boonekamp Bitters Recipe: Saffron 2 oz Cloves 3 oz Angelica Root 3 oz Gentian Root 4 oz Wormwood 4 oz Galanga 4 oz Coriander 4 oz Calisaya Bark 8 oz Calamus Root 8 oz Zedoary Root 8 oz Bitter Orange Peel 12 oz Guaiac Wood 12 oz Bitter […]

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 […]