Boker's Bitters 100ml by Dr. Adam Elmegirab

Originally founded by Johann Gottlieb Böker in 1828, Boker's Bitters gained worldwide popularity during the Golden Age of mixed drinks in the 1800s, being recognized as the finest bitters of that era. The brand was famously the preferred choice of Professor Jerry Thomas, featuring prominently throughout his book 'How to Mix Drinks or The Bon Vivant's Companion,' which is now considered the world's first bartender's guide. Despite their unparalleled performance in the refined drinks of the bar, the devastating effects of the Volstead Act, commonly known as Prohibition, led to the closure of the Boker's company in the 1920s.

In 2009, I undertook the task of reformulating a historically accurate representation of Boker's Bitters, drawing upon my findings from tasting and analyzing original samples, referencing historical medical guides, and unearthing court records as well as a series of counterfeit recipes dating back to 1853. With the reintroduction of Boker's Bitters, they have regained their rightful place and are once again being used globally by bartenders in classic cocktails such as the Japanese Cocktail, Martinez, Crusta, and Improved Cocktail, as well as a multitude of new libations from this second Golden Age of mixology.

Our faithful reformulation of one of the finest bitters from the first golden age of mixed drinks in the 1800s boasts a distinct and captivating aroma. The nose is characterized by a woody, eucalyptus-pine and cardamom profile. On the palate, the bitters deliver an intense bitterness, complemented by the flavors of cardamom, coffee, and orange. The finish is seemingly everlasting, with lingering bitter notes intertwined with hints of coffee.

The intricate composition of Boker's Bitters includes a carefully curated blend of botanicals, such as dried orange peel, green cardamom pods, catechu, quassia bark, star anise, cloves, and angelica root. This meticulous formulation ensures that the bitters maintain their signature character and continue to be a valuable tool in the bartender's arsenal, contributing to the creation of exceptional cocktails that harken back to the Golden Age of mixology.

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