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Bitters
Drinks
Historic

England has little tradition of digestive bitters, like Angostura, Cynar or Jagermeister. A receipt is known from Bradley 1728, of brandy with gentian root, orange peel, Virginia snake-root, cochineal and sugar, "A little of this Bitter in a Glass of White Wine creates an Appetite."


Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)

Bitters to be drank with Wine.
Take a Quart of clean Spirit, or good Brandy, and put into it an Ounce of Gentian Root sliced, one Ounce and a half of dry'd Orange-Peel, and one Drachm of Virginia Snake-Root; add to this half a Drachm of Cochineel, and half a Drachm of Loaf-Sugar; which last will heighten the Bitter to admiration. A little of this Bitter in a Glass of White Wine creates an Appetite.




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