DIY Bitters by Jovial King

Author:Jovial King
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2016-11-22T16:00:00+00:00

PERUVIAN BARK

Cinchona officinalis

BACKGROUND: Many legends surround the medicinal virtues of this tree and their discovery. Admittedly, it quickly became an essential remedy, especially for expansionist Europeans dealing with the global scourge of malaria. Some say South American tribes noticed feverish mountain lions gnawing on the bark as a form of self-medication (though, how they knew the lion was feverish is likely another story!). Others who doubted the native populations knew of cinchona’s medicinal effects say a malaria-stricken missionary drank from a pool of water into which the tree had fallen and infused its virtues, fell asleep, and woke cured of his fever.

Regardless, most ethnobotanists agree Peruvian bark has been used for fevers and digestion conditions since before European colonists arrived in the Western Hemisphere. And almost everyone agrees that quinine—its medicinal alkaloid—is a unique and powerful bitter substance.

Quinine is the classic flavor of the gin and tonic, but lends itself to many other preparations where it offers a clean, crisp bitter note. The key is to extract the quinine quickly, for maximal bitterness, and don’t oversteep. Avoid overdosing this extract; symptoms include delirium, sweating, and muscle cramps at high-dose ranges (more than 3 teaspoons, or 15 ml, at a time), especially if consumed long term.

PART USED: bark

FLAVOR: pure bitter, astringent

CHEMISTRY: The bitter alkaloid quinine and similar compounds impart most of the flavor. A unique tannin gives astringency and imparts the deep red color to the extract.

EXTRACTION: Timing is key. Steep 3 ounces (90 g) of chopped dried bark in 12 ounces (360 ml) of 100-proof spirits—rum or vodka is best. Shake often and strain after 1 day to avoid an overly astringent preparation.

RECIPE SUGGESTIONS: Tonic Syrup and “Angostura” Bitters

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