Malt was often thought to be the perfect and most digestible food in the 1800s, at least from a medicinal stand point. Malt bitters was often promoted as the perfect combination of medicine and a food. It was recommended for the weak, convalescent, dyspeptic and fickle. Even though malt is nutritious, in the following bitters recipe it simply adds some flavour and sweetness.
Malt Bitters Recipe:
- Sweet Orange Peel
- 60 g
- Bitter Orange Peel
- 60 g
- Red Cinchona
- 30 g
- Angostura Bark
- 30 g
- Cardamom
- 30 g
- Cinnamon Bark
- 30 g
- Cognac
- 1.4 L
- Malt Extract, liquid
- 1.4 L
- Water
- 1.0 L
Instructions
Nix the spices and reduce to a fine powder and extract by percolation with the alcohol. To the liquid mix the malt extract.
