Abbott's Bitters


5 grams Star Anise crushed
15 grams Bay laurel leaves, fresh
10 grams Green cardamom pods (crushed)
10 grams Whole cloves, crushed
3 grams Lavender
1 teaspoon Dried Gentian
2/3 cup Ginger ( chopped)
1 1/2 Whole nutmeg seeds (ground)
10 grams Allspice (crushed)
1/2 Madagascar vanilla bean, scraped and added whole
1 bottle Rye Whisky (100 Proof)


Place all ingredients in a jar and store for 2 weeks, shaking daily.
Strain the solids out and squeeze them dry. Reserve the alcohol.
Put the solids back into a saucepan with water and bring to a boil. Lower the heat and simmer (covered) for 10 minutes.
Put the solids and the water in another jar and store in a cool dark place for 1 week, shaking daily.
At the end of the week, strain and discard the solids and reserve the water.
Dilute the reserved alcohol with the water - making up half of the volume of the liquor with water (if you have 2 c liquor, dilute with 1 c water).
Add caramelized sugar syrup to the mixture for color and allow it to rest for a few days (to dissolve the sugar and mellow the flavor).




Melissa Peterman's picture

Oh this is TOO cool Jenny! Thanks for sharing!


Abbott's is a brand of bitters that is no longer made commercially, but there are a number of classic cocktails that still call for the stuff. If you're looking to recreate it, this recipe is a reverse-engineering effort of it, and is by no means absolute. Try variations to suit your needs!
Here are some other sites that describe Abbott's Bitters:
Reverse engineered recipe on Art of Drink (
Mark Sexauer's Cocktail blog entry on Abbott's Bitters (
Abbott's Bitters entry in the Internet Cocktail DB (


1 large bottle


Thursday, December 10, 2009 - 4:28pm


Related Cooking Videos