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    Boker Bitters Receipe

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    Ian Riley
    This document provides a recipe for making Boker's Bitters, a popular brand of bitters from the 1800s. The recipe calls for steeping quassia, calamus, catechu, cardamom, and dried orange peel in whiskey and water for 10 days then filtering. The document also provides updates on making the bitters taste more authentic, including adding Tia Maria for coffee flavor, and reducing the amount of water to make cocktail bitters. Instructions are given for soaking the different ingredients in different alcohols. Suppliers where the bitters and related products can be purchased are also listed.

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    Boker Bitters Receipe

    Uploaded by

    Ian Riley
    44 views2 pages
    This document provides a recipe for making Boker's Bitters, a popular brand of bitters from the 1800s. The recipe calls for steeping quassia, calamus, catechu, cardamom, and dried orange peel in whiskey and water for 10 days then filtering. The document also provides updates on making the bitters taste more authentic, including adding Tia Maria for coffee flavor, and reducing the amount of water to make cocktail bitters. Instructions are given for soaking the different ingredients in different alcohols. Suppliers where the bitters and related products can be purchased are also listed.

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    This document provides a recipe for making Boker's Bitters, a popular brand of bitters from the 1800s. The recipe calls for steeping quassia, calamus, catechu, cardamom, and dried orange peel in whiskey and water for 10 days then filtering. The document also provides updates on making the bitters taste more authentic, including adding Tia Maria for coffee flavor, and reducing the amount of water to make cocktail bitters. Instructions are given for soaking the different ingredients in different alcohols. Suppliers where the bitters and related products can be purchased are also listed.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    44 views2 pages

    Boker Bitters Receipe

    Uploaded by

    Ian Riley
    This document provides a recipe for making Boker's Bitters, a popular brand of bitters from the 1800s. The recipe calls for steeping quassia, calamus, catechu, cardamom, and dried orange peel in whiskey and water for 10 days then filtering. The document also provides updates on making the bitters taste more authentic, including adding Tia Maria for coffee flavor, and reducing the amount of water to make cocktail bitters. Instructions are given for soaking the different ingredients in different alcohols. Suppliers where the bitters and related products can be purchased are also listed.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    Boker Bitters Receipe

    As the cherry bitters recipe is quite complex, I’ll give you the recipe to a
    brand of bitters that were probably more popular than even Angostura in
    Jerry Thomas’ day: Boker’s Bitters. (If you’re reading Jerry’s book and see a
    reference for Bogart’s bitters, they are actually one and the same. It’s a
    typo)

    BOKER’S BITTERS (from Workshop Receipts, 1883)1 ½ oz quassia1 ½ oz


    calamus1 ½ oz catechu (powdered)1 oz cardamom2 oz dried orange peel

    Macerate for 10 days in 1 gallon strong whiskey, and then filter and add 2
    gal. water.Color with malva flowers.

    UPDATE: After tasting an actual sample of the real deal (thanks Stephan) it
    came to my attention that the original Boker’s were sweeter with a definite
    coffee aftertaste. To this end I’ve decided to add 9 oz of Tia Maria (not
    Kahlua) to the batch in order make this replica more exacting.

    Just remember my rules for separating the ingredients (the cardamom is


    especially strong in this and will probably be the first thing that I would
    strain out) and filtering and this is an easy one to make.

    Also, the amount of water called for is to make aperitif bitters, we’re trying
    to make cocktail bitters, so let’s only add 12 oz of water.

    Seeing as we don’t have the kind of whiskey as was called for in the 1800′s, I
    put the orange peel in vodka (Everclear if you can get it) the cardamom and
    catechu in 151˚ rum and the rest in 100˚ bourbon.

    There you have it, you are now on your way to making an endless supply of
    bitters, limited by only your imagination and palate. Let me know how yours
    turned out, and if you have some extra, send it my way!

    Various suppliers of my Boker's bitters and Dandelion & Burdock include


    the following;
    http://www.thewhiskyexchange.com (Boker's at the moment with
    Dandelion & Burdock soon to follow)http://www.cocktailkingdom.com
    (Boker's at the moment with Dandelion & Burdock soon to follow)
    http://www.drankenunie.nl (both bitters)http://www.delaurenti.com (both
    bitters)http://www.spuytenduyvilgrocery.com (both bitters)
    http://www.wallywine.com (Boker's only)http://www.abbeywhisky.com
    (both bitters)
    Thanks for taking the time read.
    Sláinte!
    Dr. Adam Elmegirab (not a real doctor)

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