This recipe comes from 1871 and was named French Bitters by it’s creator Antoine Desaulniers from Oswego, New York. Like many of the early bitters, they claimed this particular recipe could alleviate stomach cramps and headaches. French Bitters Recipe: Instructions Combine ingredients, crushing if necessary and allow to macerate for five weeks, shaking occassionaly. After five weeks, strain the liquid, […]

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 […]

A prototype bitters created by that rock’n roll barstar Jamie Boudreau. Boudreau’s Bitters No.2 Recipe: Clove 1 tsp Cardamom 1 tsp Cinnamon ½ tsp Nutmeg ½ tsp Pepper ½ tsp Bitterblend* 2 tbls Wormwood 2 tbls Orange Peel 4 tbls Lemon Peel 2 tbls Rose Petal 2 tbls Boker’s Gin 750 ml Instructions 1. Place all ingredients in a jar […]

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 […]

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 […]

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 […]

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 […]

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 […]

Many regions of Germany have their own style of bitters and this is one of the recipes from the Hamburg region. Hamburg Bitters Recipe: Black Pepper ½ oz