Historical Gentian Bitters | Traditional Preparation

  • Gentian Root, 1 ounce (28 grams)
  • Fresh Orange Peel, 2 ounce (57 grams)
  • Cinnamon Bark, 1 ounce (28 grams)
  • Licorice Root, 1 ounce (28 grams)
  • Wild Cherry Bark, 1 ounce (28 grams)
  • Cardamom Seed, 1/4 ounce (7 grams)
  • Angelica Root or Seed 1/16 ounce. (3.5 grams)
  • Grain Alcohol, 1 pint (2 cups)
  • Water, 2.5 pints. (5 cups)
  • Sugar, 2 pounds

Chop the Orange Peel fine and grind the herbs to a coarse powder using a spice grinder. Place in a large, glass jar and cover with the alcohol and let sit for 3 days. After 3 days, strain out the herbs and pour off the alcohol (save the alcohol!). Place the macerated herbs into a percolator and percolate with the alcohol tincture first, then percolate with the water. When all of the liquid has been percolated, dissolve the sugar in the water & alcohol mixture completely. At this point, you should have a combination of the twice used alcohol, water and sugar. Strain through a very fine strainer, or through a cotton cloth, obtaining as much of the liquid as possible. Discard the herbs, and store the liquid in small glass dropper bottle.