Boker's Bitter

The Bartenders looking to recreate Martinez, Crusta, and Japanese Cocktail would be pleased to hear that their dream will come truth.
Adam Elmegirab believes he has finally replicated the flavor of Boker's Bitter

In the print of Jerry Thomas first edition book you can find the Bogart's bitter, it's in fact a misprint then were corrected in latter editions

The 19th century brand was once a popular ingredient in Gloden era potion, used significantly in Jerry Thomas' book, the Boker's Bitter remain rare and precious

Using a sample of the original as a reference, combined with formulas from the late 1800's, Elmegirab used a blend of quassia bark, calamus root substitute, areca catechu, cardamom pods, dried orange peel ans mallow flowers, all macerated in overproof spirit and finished with a secret ingredient.

Thanks Adam for the time you gave me

Boker's recipe from Workshop receipts by Robert Haldayne, 1883
1 1/2 oz. Quassia
1 1/2 oz. Calamus
1 1/2 oz. Catechu (Powdered)
1 oz. Cardamon
2 oz. dried orange peel

Macerate for 10 days in 1/2 gallon strong whiskeys, and then filter and add 2 gal. of water. Color with mallow or malva flower.

Japanese Cocktail from The Bartender Guide by Jerry Thomas, 1862

1 table-spoonful of orgeat syrup
1/2 teaspoonful of Bogart's bitters
1 wine glass of brandy
1 or 2 pieces of lemon peel
Fill the tumbler one third with ice, and stir well with a spoon

Martinez Cocktail from
The Bartender Guide by Jerry Thomas, 1862
Take 1 dash of Boker's bitter
2 dashes of Marschino
1 pony of Old Tom Gin
1 wine glass of vermouth
2 small Lump of ice

Shake up thoroughly, and strain, into a large cocktail glass. Put a quarter of a slice of lemon in a glass and serve. If the guest prefers it very sweet, add two dashes of gum syrup

1 comment:

max said...

hi my name is max and i ve been going through bitters for cocktail making .i would like to ask what difference there is between boker s bitters and angostura bitters thank u for your help