- The recipe is based on 3 other recipes that use quinine as the medicinal bittering agent - Calisaya Bitters, Vin de quinquina and Elisir di China.
1litre neutral spirit 30%abv
Red quinine bark (red Chinchona) 30g (adjust to taste)
Orange peel (dried) 10g (or 15g fresh)
Cinnamon bark 2g
Tartaric acid 1g
Cochineal coloring (red food coloring)
Sugar 1 cup/litre (adjust to taste)
Macerate for 10 days, filter and bottle.