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 […]
Tag: 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 […]
Hamburg Bitters
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
Malt Bitters
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 […]
Wild Cherry Bitters
A recipe for Wild Cherry Bitters Wild Cherry Bitters Recipe: Wild Cherry Bark 300 g Mitchella 75 g Juniper Berries 30 g Prickly Ash Bark 15 g Sugar 600 g Alcohol, 40% 3.5 L Instructions Reduce the solids to a coarse powder, extract with the dilute alcohol by maceration for 3 to 7 days. Add the remaining ingredients, mix and […]
Walnut Bitters
A recipe for Walnut Bitters. Walnut Bitters Recipe: Black Walnuts (green) ½ bushel Bitter Walnut Essence 5 gal Whisky 25 gal Water 5 gal Sugar 10 lbs Wormwood 2 lbs Whortleberry 2 lbs Nutmeg 10 each Cloves, whole 2 oz Red Pepper 10 pods Coriander Seed ¼ lb Orange Peel 12 peels Instructions Combine in a 35 gallon barrel and […]
Red Moon Cocktail
There are some classic cocktails that use bitters as a key ingredient, the Negroni being a primary example. The problem is with the modern North American palate and its fixation on sugar laden drinks. Sweet, salt and sour seem to be fine but most North Americans shun bitter flavours. There is a small, but growing, minority that does enjoy bitter […]
How to Make Bitters
Bitters have been popular in Europe for hundreds of years, but in North America, they haven’t quite stayed as popular since the introduction of refined sugar. However, there seems to be a rekindled interest in bitter liqueurs and cocktail bitters. This could partially be caused by the Jagermeister shot phenomenon. Or, it could be that people just get bored and […]
Angostura Phosphate
If you had a hangover in the early 20th century and you asked a pharmacist or saloon keep for a solution to your problem, this would have been a common drink that would get you functional again.
Manhattan Cocktail Redux
Recently I’ve been musing about the Manhattan Cocktail and with Woodford Reserve and Esquire Magazine launching the “Craft the Ultimate Manhattan” contest, it has given me an opportunity to put my thoughts to pixels. Why? Because the recent trend in Manhattans has been to make it the most flavourful drink it can be. Flavour is great, but balance is import […]
Montana Cordial Bitters
One of the hot topics in the cocktail world is rare or lost ingredients. Most of these rare ingredients are referenced in early recipe guides or still exist, somewhere in the world, in small quantities, sometimes even just a few bottles. Amer Picon and Abbott’s bitters are perfect examples. But occasionally you come across ingredients that no longer exist and […]