Released in the winter of 2009, Dandelion & Burdock Bitters are a unique, hand-crafted cocktail ingredient created by Adam Elmegirab to satisfy the global bar community's growing demand for new and exciting products. Dandelion & Burdock is a traditional British beverage dating back to the 1300s and is believed to have been created by the Italian priest Saint Thomas Aquinas. They were famed for their alleged medicinal properties, like the many cocktail bitters that followed in later years, and were a favourite drink of Adam during his childhood. Referencing a number of Dandelion & Burdock receipts, these bitters attempt to capture their flavour profile in bitters formulae. Compounded using the finest natural botanicals, these bitters are now being used by bartenders around the globe in a number of classic cocktails and original libations such as the Chiapas Old Fashioned, created by Adam Elmegirab for Yatai in 2009. A note from Dr Adam Elmegirab The growth of the internet has coincided with an increased want for information from bothbartenders and consumers alike. With the release of my Bitters Product Portfolio at thetail-end of 2010, which detailed the production process of my bitters as well as tasting notes, I have had numerous requests for more information on the botanicals I use to compound my bottlings. Having thought long and hard about ways in which I could improve the product knowledge of my bitters I decided it would be a good idea to compile detailed information on all thebotanicals I use so you can understand a little more about ingredients you will have heardof but may never come into contact with, have a better grasp of where the flavour profile comes from, and also gain a deeper knowledge of each botanical's historical and medicinalrelevance. This goes against the philosophy of many bitters producers who wish to remain assecretive as possible, which in my opinion detracts from the full potential of bitters andtheir vast array of uses in both the culinary and cocktail crafts. By releasing thisinformation I feel that bartenders and consumers will be better equipped to use mybottlings to their full potential... Dandelion root Medicinal uses - Dandelion roots are commonly used to stimulate appetite, digestion and improvethe function of the liver and kidney and also as an anti-viral agent. Taste - Malt, honey, toasted bread and muscavado. Burdock root Medicinal uses - Burdock root contains polyacetylenes that gives the herb its antibacterial andantifungal properties and like Dandelion roots they are commonly used to stimulate appetite, digestion and improve the function of the liver and kidney. Taste - Slightly sweet, earthy, woody, with notes of smoked tea, dark chocolate and liquorice. Fresh ginger root Medicinal uses - Ginger root is widely used to prevent and treat nausea and vomiting brought aboutby motion sickness. It is also used to treat migraines, as an anti-inflammatory, to aid digestion and isknown to stimulate saliva. It has also been suggested that ginger root may assist in loweringcholesterol. Taste - Aromatic, pungent, sweet and spicy. Dried orange peel Medicinal uses - Whole orange peel contains compounds that lower blood pressure as well as asubtle bitterness that stimulates appetite. Rich in vitamin C it is also recommended in fighting coughs and colds as well as being used as an aromatic and flavour enhancer in medicine. Taste - Dominant orange and subtle woodiness with a perfumed backbone. Dried lemon peel Medicinal uses - Lemon peel is recognised as an aromatic and flavour enhancer in medicine. Rich invitamin C it is also recommended in fighting coughs and colds as well as being a stomach tonic insettling flatulence Taste - Dominant lemon, almost soap-like, with a soft woody finish. Star Anise Medicinal uses - Star Anise is used in the production of Tamiflu, the only drug known to reduce theseverity of Bird Flu. It also has carminative, stomachic, stimulant and diuretic properties and is used torelieve headaches. Taste - A subtle sweet combination of licorice, aniseed, fennel and tarragon.
The Bitter Truth Orange Flower Water is a non-alcoholic seasoning for drinks and food made with natural orange blossoms. The scent of the Orange Flower Water is intense and flowery; the taste is natural and subtle. It's therefore excellently suited for drinks and dishes with a flavour profile which is not too overpowering but delicate like the blossom. It's not only an indispensable ingredient in classic drinks like the Ramos Gin Fizz and the Wallick - a Martini Cocktail variation; it is also often used as seasoning for several dishes and desserts.
Colour - Deep gold, with intense late-afternoon sunshine shades. Nose - Without water: Creamy, rich. Resinous fragrances swirl up before melting into a citrus fruit salad bowl. Lightly toasted pine nuts. Citrussy. Orange peel and candied grapefruit. A floral touch. Geranium, almond brandy snaps, vanilla toffee, fudge sauce. A tempting mellow bouquet for a sweet tooth! A dry spicy echo resonates in the back. Touch of liquorice. Water wakes up nutty and oaky aromas. Blancmange. Drying wood in a suntrap location. Rubbed on the hand - Freshly baked raisin buns, toasted brioche. Palate: Without water: Round, sweet, incredibly smooth and velvety. Wood is entirely integrated but present all the way, sweetly enveloping fruity and nutty flavours in an oaky shell. Luscious chocolate fudge fingers on taste buds. With water: Oak shows up through sweet and bitter flavours. Dark chocolate. Walnut peel. Water seems to unwind the bouquet, releasing more spices as well. The finish is drier. The finish is lingering, nutty. Toasted haelnuts, lightly smoked almonds. A distant spicy aftertaste. Oak gives the beat in the Glenlivet 15 Year Old French Oak Reserve. The influence of Limousin casks, the same that are used in Cognac, is obvious. They impart more oaky aromas (vanilla, bitter chocolate, creamy notes) than American oak. But it has achieved a remarkable smoothness, all edges cut and a rewarding complexity. The perfect dram for a sweet tooth. To be enjoyed after dinner, with a few dessert nibbles to complement its bakery bouquet. Better enjoyed with no water at all.