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 dating back to the 1300s which were thought to have been created by the Italian priest Saint Thomas Aquinas, they 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.
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.
London dry gin, sloe gin, tequila, mezcal, bourbon, pisco, cachaca, light rum, rhum agricole, citrus, ginger, coconut, lemon, tropical fruits, vanilla, mace, nutmeg, fennel
Add all ingredients to mixing glass, fill with cubed ice and stir for 15-20 seconds. Strain into a chilled cocktail glass and garnish with fresh lemon zest
Adapted from a recipe in Harry Johnson's New & Improved Bartender's Manual (1900)