DANDELION & BURDOCK BITTERS

Based on the traditional British beverage which dates back to the 1300s

THE STORY

The second bottling to join the Dr. Adam Elmegirab’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 almost amaro-like bitters unseen before.

Originally a type of light mead that dates back to the 1300s, it 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, I successfully devised a recipe which better represent the 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. 

WORKS WITH...

Boker’s Bitters, Aphrodite Bitters, Orinoco Aromatic Bitters, Brazilian Bitters, Orange Bitters, Orange Curaçao, Pedro Ximenez sherry, fortified wine, dry white wine, ginger ale, bitter lemon, cream, rice milk, peach, cinnamon, coffee, dates, nutmeg, vanilla, blueberry, fennel, strawberry, rhubarb, cranberry, banana, walnuts, sweet potato…

RECOMMENDED SERVE

Montana

  • 45ml / 1.5oz Sloe Gin
  • 45ml / 1.5oz Noilly Prat Dry 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

Adaptation by Adam Elan-Elmegirab from 2017

INGREDIENTS

RECIPE

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