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Bitters Recipes from The Independent Liquorist
judsoncarroll4
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New blog post:
Bitters Recipes from The Independent Liquorist
The Independent Liquorist is a fascinating book, written by chemist and cocktail enthusiast, L. Monzert, in 1866. It contains many formulas of the author's creation for liquors, cordials and sauces that were popular at the time, including the rare and highly sought after Boker's Bitters. Boker's and Peychaud were the original aromatic bitters that started the American cocktail. Angustura followed soon after. Nearly every cocktail recipe book published before the brand was put out of business by government over-reach and over-regulation... say, prior to 1920, because prized bottles of Boker's were hoarded and stashed away by bitters aficionados and dedicated tipplers... contains recipes that call specifically for Boker's. So, finding an old book with a recipe for Boker's, when the resulting product could be compared to the real thing is exciting!
However, it must be stressed that the formulas in the book are clearly based on the author's own tastes and interpretation. For instance, his Lea and Perrin's Worcestershire Sauce calls for pork liver as an ingredient. As far as my research goes, I can find no instance in which pork liver was used in the original recipe. But, could pork liver, fermented along with the sauce's many exotic spices, large quantity of salt and fruity ingredients, result in a flavor similar to anchovies (which are not included in the book's recipe)? It think it very likely. So, whether Boker's or the other Bitters, the best we can say is that these recipes tasted to Monzert like the name brand product, or were similar chemically based on his lab testing.
Read more: https://southernappalachianbitters.blogspot.com/2020/09/bitters-recipes-from-independent.html
Comments
Wow, I had no idea! That is awesome, thanks for sharing!
Independent Liquorist sounds like a really cool job title!
Yeah, it is a darn shame we have liquor laws! I'm not kidding. It isn't rocket science. I always imagine my Celtic ancestors who came to America basically to be able to own land and make whiskey.... fought a war in large part due to taxes and regulations on liquor... barely got home and found them selves on the wrong side of the Whiskey Rebellion! I wish we could just go back to "buyer beware" and let folks just make homestead products - sue if they misrepresent the ingredients or are not sanitary... that is all that is necessary. I'd much rather take the risk and have better, fresher, more interesting or fermented foods...raw milk, honest cheese.. and be able to make my own whiskey. I sure wish the folks who are lobbying to legalize marijuana would get on board the liberation of food and beverages!!!!
Glad to... I've gotten REALLY into bitters!
and it's contagious. Just found a recipe for yarrow bitters. You're an ... influence, you are, @judsoncarroll4
Well get ready, because I'll be announcing some big surprises along these lines soon - way beyond just the blog!
I am going to make my first bitters soon.
Do you have a good beginner recipe to follow?
I have a book, but I love to hear from folks who are doing and passionate.
My Okie great-grandma's family ran moonshine all through the dust bowl/depression, and she has some great stories. She was a child and was part of the "watch." In her later years, she described the process in detail. I sort of feel like I should have a still just to uphold family tradition (I don't, but....). Guess I will just make some bitters and call it good (and legal, que no? )
Perhaps the best starting place would be simply citrus peels and mint (or other herb) or a warming spice like clove soaked in vodka or brandy? That gives you several options... like grapefruit with "cooling" herbs or orange with warm spice... vodka would be cool and astringent, but brandy warm and slightly sweet. Just those few ingredients could be fodder for several combinations. Then, maybe get into bitter roots and vegetals.
@Acequiamadre There is another discussion re bitters that @judsoncarroll4 started with several other delicious recipes at: https://community.thegrownetwork.com/discussion/comment/871766#Comment_871766
The recipes sound very interesting, although many ofd the ingredients I have no idea what they are. Have never heard of many of them. Thank you for sharing.