Peruvian Bitters

Bitters

Ingredients

240 g Cinchona Bark
60 g Bitter Orange Peel
15 g Cinnamon Bark
5 g Galangal
5 g Cloves
1 tsp Vanilla
480 ml Alcohol, 70%

Directions

Mix the solids and reduce to a fine powder and extract by slow percolation with the alcohol.

To make the bitters, mix 1 fluidounce of the extract with 6 ounces of alcohol (90%) and 9 ounces of water. Peruvian Wine-Bitters can be made by substituting sweet catawba or sherry wine for the alcohol and water.