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Dr. Adam Elmegirab's Dandelion and Burdock Bitters

The second bottling to join the Dr. Adam Elmegirab’s Bitters portfolio in the winter of 2009, Dandelion & Burdock Bitters sought to highlight the earthy and herbal notes offered up by the roots they’re named after, and create an almost amaro-like bitters unseen before.

Originally a type of light mead that dates back to the 1300s, it was thought to have been created by the Italian priest Saint Thomas Aquinas and were famed for their alleged medicinal properties, similar to the many cocktail bitters that followed in later years. Taking inspiration from Dandelion & Burdock formulae used to produce sodas and beers, I successfully devised a recipe which better represent the style associated with cocktail bitters.

Flavor: Root beer, lemon, vanilla, licorice stick.

The Montana Cocktail

  • 45ml / 1.5oz Sloe Gin
  • 45ml / 1.5oz Noilly Prat Dry Vermouth
  • 3 Dashes Anisette [Arak, Ouzo or Raki]
  • 3 Dashes Dr. Adam’s Dandelion & Burdock Bitters

Add all ingredients to mixing glass, fill with cubed ice and stir for 10 seconds. Garnish with fresh lemon peel

Adaptation by Adam Elan-Elmegirab from 2017

Customer Reviews

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Z
Z.S.
Lovely and subtle.

I'm already a big fan of Elmegirab's Teapot bitters so I was very excited to try the Dandelion & Burdock! The flavor is wonderful- nice and grounded and a bit earthy/rooty, however I do wish they were a bit more, well, bitter. They're sweeter and more spiced than I was expecting. While I definitely enjoy and will use this bottle, I'm still on the hunt for a more dandelion-forward flavor.

l
l.v.
Just the right touch of herbaceous

I’ve been looking for a way to fuel my digestif / underberg habit without breaking the bank or giving up precious cupboard space. This does the trick. A little tonic or soda water and a dash of this bitters is just fine plain or with spirits added