Today, I put up the last batch of peach bitters that will be finished by attendees of an Ingredient Fabrication Course in Elemental Mixology’s Los Angeles location.
4 ounces of dried peach kernels and 2 ounces of dried cinchona bark were placed in each jar. 192-proof rectified spirit was added to the one on the left and 80-proof French brandywine was added to the one on the right. The students will filter, blend and add other ingredients next week to finish the peach bitters.
I’m definitely looking forward to it!