by Forrest Foster
As somewhat apparent from my last posting (found here), I’ve been experimenting with house made bitters. Partially following a recipe from Brad Thomas Parson’s book “Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes and Formulas,” and partially my own intuition, I’ve been infusing barks, roots and other botanicals into 101 proof bourbon for the last month.
