$19.50
Palo santo, or “holy wood”, originates from Peru and is traditionally used for incense as it is believed to have magical powers. It is edible and Dram Apothecary has used the bark to craft a truly unique bitters that may be employed to add a smoky, savory depth in cocktails and the kitchen.
Flavor Profile: warming flavors of vanilla, exotic spice, fresh cut timber and a hint of smoke
Pair with: bourbon, whiskey, vodka, tequila, or mezcal. Add to your daily tea ritual, or enjoy with sparkling water to create a mystical depth and flavor.
Materials: glycerin, water, Palo Santo bark, vanilla bean, anise seed, herbs and spices
All ingredients are wild or organic. The Palo Santo used to craft this product is sustainably harvested from a single source farm. Dram buys bark from fallen branches and sticks only. No trees are cut down or damaged to create this product.
Made by: Dram Apothecary
Made in: Colorado, USA
Specifications: 4 oz. reusable glass bottle with built in dropper; alcohol free, vegan, gluten free, non-GMO
Further Reading:
Palo Santo Apple Cider
This recipe serves many and can easily be doubled for parties.
1 gallon good quality apple cider
2 oranges
1 Tbsp cloves
2 cardamom pods
3 cinnamon sticks
1 piece fresh ginger
1 Tbsp star anise
dash black pepper
2 Tbsp DRAM Palo Santo Bitters
1 large tea bag, coffee filter or cheesecloth
Pour the cider into a crock pot or a soup pot (enameled steel or glass is suggested over metal) and set on low heat. As the cider begins to warm slice the oranges in rings and garnish the edge of the rinds with the cloves and toss em in.
Fill a tea bag, coffee filter or cheesecloth with the Cardamom, Ginger, Cinnamon and black pepper seal it up and plunk into the pot.
Toss in the Star Anise pieces and the bitters and most of the work is done.
Bring the cider to a gentle boil stirring all of the spices around. Reduce to a very low simmer or warm setting on crock pot and just let it stew all day long!
If the orange pieces start to fall apart they may be removed but it is not necessary.
Try adding a bit of rye whiskey to your cup, you won’t be disappointed.
Recipe courtesy of DRAM Apothecary
