ELS/Aromatic Cycle Bitters (2016)
We made bitters by creating tinctures using 190 proof grain alcohol and a large number of different botanicals, spices, and barks. These involved a mix of bittering agents (like gentian, black walnut leaf, quassia, burdock) and flavoring or aromatic agents (like cinnamon, or chocolate. A few agents (like hops) do double duty. The tinctures were all of various strengths.
We mixed and sampled bitters over a number evenings to try out many different combinations until we found exactly the right combinations. Once we found we like, we usually used distilled water to dilute it down to about 50% alcohol by volume.
A few of the ingredients are special:
- The hop essence are made from the hops we grew at Extraordinary Least Squares and at Noah and Sarah Meyerhan's house in Ballard.
- The mulberry was something we bought on our bike trip to Hunza Valley in Pakistan in September 2016.
- The chocolate essence is from cocoa nibs from local chocolate producer Theo. We bought them, with money, inside the store.
Recipes
Although we were inspired by Brad Thomas Parson's book Bitters: A Spirited History, every recipe is an Extraordinary Least Squares original. To try them all, you'll have to find other friends who got a selection of bitters or come by our house!
Citrus Bitters
- Grapefruit [10]
- Orange [5]
- Mulberry (brought from Hunza) [3]
- Starfruit [3]
- Coriander [1/2]
- Cardamom [1/10]
- Mixed bittering agents (gentian, quassia, wild cherry bark) [2]
- Sugar (by mass) [3]
