A style of bitters called Boker’s, created in 1828 by John Boker in New York, once ruled the cocktail world with an inescapable grip. However, Prohibition devastated the bitters scene, and Boker’s was closed as a result. This recreation of that hallowed concoction is a result of reverse engineering and scrounging recipes dating back as far as 1853–a true labor of love for one of the lost arts of the food and drink world.
Boker’s Bitters contains cardamom, citrus peel, catechu and quassia bark. Simple, yet complex, it’s easy to tell why the world fell so deeply in love with Boker’s.
Created by Adam Elmegirab in 2009 in Aberdeen Scotland, Dr. Adam Elmegirab’s Bitters is a love song to the bitters concoctions of yester centuries. Using Jerry Thomas’ book How to Mix Drinks or The Bon Vivant’s Companion, published in 1862, as his guidepost, the good doctor steeps and ages botanical mixtures in over-proof spirits for two weeks. This process produces a beautiful, hand-crafted cocktail bitter of the highest grade.
- Dried orange peel (Spain)
- Green cardamom pods (Guatemala)
- Catechu (India)
- Quassia bark (Jamaica)
- Star anise (Vietnam)
- Cloves (Sri Lanka)
- Angelica Root (China)