BOTANICALS USED IN BEVERAGES, BEER, 
WINES, LIQUEURS 
Angostura. Recipe for bitters: Angos- 
tura bark, 4 oz; Chamomile flowers, 1 
oz.; Cardamon %4 oz.; Cinnamon bark, 4 
oz.; Orange peel, 1 oz.; raisins, 1° Ib.; 
proof spirit 2% gal.; Macerate for a 
month, press and filter. 
Borage. Fresh, star-like blue flowers 
used in cool tankards. 
Garden Burnet, Gerard wrote, “this 
herb being put into wine yieldeth a cer- 
taine grace in the drinking.’ Coles wrote, 
“Burnet is a friend to the heart, liver 
and other principal parts of a man’s 
body; two or three of the stalks with 
leaves put into a cup of wine, especially 
french wine, as all know, give a wonderful 
fine relish to it, and besides is a great 
means to quicken the spirits, refresh the 
heart and make it merry, driving away 
melancholy.” 
Gentian Root. Used in “Enzian,” popu- 
lar German bitters. 
Ginger. Ginger ale, ginger beer and as 
an ingredient in liqueurs. 
Grains of Paradise. Aromatic seeds used 
to give a false strength to beer and other: 
liquors. 
Ground Ivy. Formerly much used’ in 
brewing and for clarifying malt liquors. 
Gum Mastic. .Used by the Turks in 
making of a liqueur known as “Raki.” 
Hops. Used in manufacture of beer. 
Juniper. Used with other aromatic 
botanicals to flavor gin. Holland ‘Gin 
made similarly excepting that it also con- 
tains celery seeds to make more mellow 
liqueur, 
Kava Kava... Used in Pacifie islands. to 
make beverage used in religion and social 
life. 
Nettle. Used to make a type of English 
Beer. 
Root Beer. Popular beer of the “eight- 
een eighties.’ Root Beer Recipe: “Gather 
a half bushel of spruce boughs,. sassafras 
roots sarsaparilla roots, sweet fern leaves, 
wintergreen leaves, black © birch bark, 
black cherry bark, dandelion and yellow 
dock roots. Boil in 6 gallons of water with 
a large handful of hops and a quart of 
wheat bran. Strain through 'a sieve, turn 
in three quarts of molasses and, if very 
strong, add a gallon or two of cold water. 
When cool put in %' pint of yeast and 
when. it begins to work, make 4 very 
slight vent for the escape of gas. In three 
days it will be ready for use. Excellent 
and_healthful.”—from’ 1887 cook "book. 
NOTE: Recipe may be greatly reduced 
and with dried botanicals. Use equal parts 
of dried mixtures. Some root beer recipes 
add sarsaparilla ‘and spikenard roots. 
Saffron. Used to color liquors. 
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