Dallas Bartenders

Dallas Bartenders provide these bitters and extract recipes that may not be easily available in the market but can be fun, easy and compliment any bar.

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Bitters & Extract Recipes for the Home Bar 

Glogg Extract:

• 10-15 cloves
• 2-3 sticks cinnamon
• 10 cardamom pods
• a tablespoon of lemon peel (or orange peel)
• vodka or grain alcohol

Add cloves, cardamom pods, cinnamon, and citrus peel to a glass with a generous measure of vodka or grain alcohol. Let sit for a day or so. This makes a nice extract that can be added to any decent red wine. Just heat up the wine slowly and add sugar and extract to taste.

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Orange Bitters:

• 1/2 pound dried (Seville) orange peel, chopped finely
• Pinch of cardamom
• Pinch of caraway
• Pinch of coriander seeds
• 2 cups grain alcohol
• 4 tablespoons burnt sugar

1. Mix the orange peel, herb seeds, and the alcohol.
2. Let stand in a sealed jar for 15 days, agitating every day.
3. Pour off spirits through a cloth, and seal again.
4. Take the strained off seeds and peel, put them in a saucepan, crushing with a wooden muddler.
5. Cover them with boiling water, simmer 5 minutes;
6. Put in a covered jar for 2 days, then strain this off and add to the spirits.
7. Put in burnt sugar for color.
8. Filter again, let stand until it settles perfectly clear, then bottle for use.

Be careful not to agitate the slight precipitation or sediment during the final operation. A recipe from "Charles H. Baker".

Dallas Bartenders

Swedish Bitters:

***Note: this is a healing bitter recipe for internal and external application. An original recipe from 1541.

• 10 gm. aloe
• 5 gm. myrrh
• 0.2 gm. saffron
• 10 gm. senna leaves
• 10 gm. camphor
• 10 gm. angelica roots
• 10 gm. zedvoary roots
• 10 gm. manna
• 10 gm. theriac venezian
• 5 gm. carline Thistle roots
• 10 gm. rhubarb roots

"This mixture is put into a wide-necked 2 liter bottle and 1 1/2 liter of 38% to 40% rye or fruit spirit are *sic poured over it. The bottle is left standing in the sun or near the stove for 14 days and shaken daily. The liquid is then strained and poured into small bottles, well stoppered and stored in a cool place. This way it can be left in the bottle until needed. The longer it stands in the bottle, the more effective it becomes! Shake well before use! Alternatively some of the liquid can be strained into a small bottle and used as needed for many years."

'The actual creation of the formula is credited to Dr. Phillipus Paracelsus, a Swiss Physician who lived around 1541. However, it was Maria Treben, the distinguished Austrian herbalist, who brought Swedish Bitters to the worlds' attention.'

Quoted from the site http://www.swedishbitters.com

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Swedish Bitters Extra:

• Aloe Leaves (Aloe ferrox)*10 gm.
• Angelica Root (Angelica archangelica)*10gm.
• Black Cohosh Root (Rhizoma Cimicifugae)
• Burnet-saxifrage Root (Pimpinella saxifraga)
• Camphor (Cinnamomum camphora)*10 gm.
• Cardamon (fruit) (Amomun subulatum)
• Carline Thistle Root (Carlina Acaulis)*5 gm.
• Cinnamon Bark (Cinnamomum cassia)
• Dandelion Roots (Taraxacum officinale)
• Fennel seeds (Foeiculum vulgare)
• Galangal roots (Alpina galanga)
• Gentian Roots (Gentiana lutea)
• Licorice Roots (GIycyrrihiza glabra)
• Manna (Fraxinus ornus)*10 gm.
• Myrrh (stem) (Commiphors molmol)*5 gm.
• Peppermint leaves (Mentha piperita),
• Rhubarb Root (Rheum officinalis)*10 gm.
• Saffron Pistil (Crocus sativus)*0.2 gm.
• Senna Leaves (Cassia angustifolia)*10 gm.
• Star anise Seeds (Illicium anisatum)
• Valerian (root) (Valeriana officinalis)
• Wormwood (Artemisia absinthium)

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Includes the Swedish Bitters recipe plus extra ingredients totaling 22 separate herbs. A 1:8 alcohol based tincture, that is 1 part herbs to 8 parts brandy or fruit spirits (the cousin to Swedish bitters; a healing elixir for internal and external use).

*(00 gm.) denotes herbs and weights from the Swedish Bitters recipe for 1 1/2 liter of spirits. One could use these ingredients or a variation to create their own unique bitter recipe.

Bitters & Extract Recipes- Dallas Bartenders© '05-'07; Dallas Catering

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