A unique take on citrus bitters combining them with a complex floral profile
Following the initial success of earlier offerings many would ask when I planned to add a citrus bitters to my portfolio. The opportunity arose when I reformulated a bitters for a cocktail competition entry in 2010 and found my fellow competitors were more interested in the bitters than the sponsor brand. Spotting a growing trend for chamomile influenced drinks in Scandinavia the temptation to bring a new style of citrus bitters, with a clear floral influence, proved too much…
It was during the mid-1800s that Spanish Bitters were first found and celebrated for their medicinal benefits but it was the botanical profile and flavour that was really of interest, allowing me to build on the citrus and floral base by removing botanicals which were no longer deemed safe for consumption, whilst replacing them with ingredients which would compliment and enhance the primary flavours but at the same time work in harmony with the many spirits used in bars around the world today. First released as a limited edition bottling in 2010, demand made for their permanent return in 2012 thus consolidating their place in my portfolio.
- Dried chamomile flowers (Morocco)
- Dried orange peel (Spain)
- Dried lemon peel (Spain)
- Coriander seed (Morocco)
- Orris root (Morocco)
- Angelica root (China)
- Gentian root (France)
Nose: Wood spice, chamomile and burnt citrus on the nose.
Taste: Initial sweetness followed by predominant chamomile and layers of complex flavour including coriander, raspberry, honey, citrus and pomegranate.
Finish: Long bittersweet finish with a hint of violet.
- 45ml / 1.5oz Reposado tequila
- 15ml / 0.5oz Campari
- 10ml / 0.33oz Triple sec
- 4 Dashes Dr. Adam Elmegirab’s Spanish Bitters
- Barspoon honey
Shake all ingredients with cubed ice for 10 seconds. Strain into a chilled coupette glass and garnish with fresh grapefruit zest
Created by Adam Elan-Elmegirab in 2011