Dr. Adam's - Dandelion & Burdock Bitters
Details
THE STORY
The second bottling to join the Dr. Adam’s Bitters portfolio in the winter of 2009, Dandelion & Burdock Bitters sought to highlight the earthy and herbal notes offered up by the roots they’re named after, and create an amaro-like bitters unseen before.
Originally a type of light mead that dates back to the 1300s, Dandelion & Burdock Bitters was thought to have been created by the Italian priest Saint Thomas Aquinas, and were famed for their alleged medicinal properties; similar to the many cocktail bitters that followed in later years. Taking inspiration from Dandelion & Burdock formulae used to produce sodas and beers, we successfully devised a recipe which better represent the concentrated style associated with cocktail bitters.
KEY BOTANICALS
- Dried orange peel (Spain)
- Dried lemon peel (Spain)
- Ginger root (China)
- Dandelion root (China)
- Burdock root (China)
- Star anise (Vietnam)
- Gentian root (France)
TASTING NOTES
Nose: Liquorice, honey and subtle spice.
Taste: Complex with earthy/woody notes and hints of malt, honey, muscavado, anise, liquorice, citrus peel and ginger.
Finish: Long, bitter liquorice and treacle finish with continued spice.
TRY THEM IN A...
Tequila & Tonic, Sazerac, Blonde Boxer, Almond Old Fashioned, New York Minute, Paloma, Tommy’s Margarita, Dry Martini, Gimlet or Whirl-Y-Gig
RECOMMENDED SERVE
Montana
- 45ml / 1.5oz Sloe Gin
- 45ml / 1.5oz French Vermouth
- 3 Dashes Anisette [Arak, Ouzo or Raki]
- 3 Dashes Dr. Adam’s Dandelion & Burdock Bitters
Add all ingredients to mixing glass, fill with cubed ice and stir for 10 seconds. Garnish with fresh lemon peel
Dr. Adam's - Dandelion & Burdock Bitters
Details
THE STORY
The second bottling to join the Dr. Adam’s Bitters portfolio in the winter of 2009, Dandelion & Burdock Bitters sought to highlight the earthy and herbal notes offered up by the roots they’re named after, and create an amaro-like bitters unseen before.
Originally a type of light mead that dates back to the 1300s, Dandelion & Burdock Bitters was thought to have been created by the Italian priest Saint Thomas Aquinas, and were famed for their alleged medicinal properties; similar to the many cocktail bitters that followed in later years. Taking inspiration from Dandelion & Burdock formulae used to produce sodas and beers, we successfully devised a recipe which better represent the concentrated style associated with cocktail bitters.
KEY BOTANICALS
- Dried orange peel (Spain)
- Dried lemon peel (Spain)
- Ginger root (China)
- Dandelion root (China)
- Burdock root (China)
- Star anise (Vietnam)
- Gentian root (France)
TASTING NOTES
Nose: Liquorice, honey and subtle spice.
Taste: Complex with earthy/woody notes and hints of malt, honey, muscavado, anise, liquorice, citrus peel and ginger.
Finish: Long, bitter liquorice and treacle finish with continued spice.
TRY THEM IN A...
Tequila & Tonic, Sazerac, Blonde Boxer, Almond Old Fashioned, New York Minute, Paloma, Tommy’s Margarita, Dry Martini, Gimlet or Whirl-Y-Gig
RECOMMENDED SERVE
Montana
- 45ml / 1.5oz Sloe Gin
- 45ml / 1.5oz French Vermouth
- 3 Dashes Anisette [Arak, Ouzo or Raki]
- 3 Dashes Dr. Adam’s Dandelion & Burdock Bitters
Add all ingredients to mixing glass, fill with cubed ice and stir for 10 seconds. Garnish with fresh lemon peel
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