Produced by: Evo-lution Bar Consultancy, from Aberdeen, Scotland.
About the producers: The Bokers bitters is not new to the market; John G. Bokers started producing this mixture back in 1828. However, many bitters producers did not survive the 1920s prohibition, since most bitters are inbued in high proof alcohol. After Boker's is forcefully discontinued, the only mentioned of it was the odd ebay auction and in the recipes of Prof. Jerry Thomas, the bartender famous for the bible of cocktails: The Bar-Tender's Guide / The Bon-Vivant’s Companion.
How I like to use it: When I taste this bitter, the first thing is Chinotto, also know as Brio. For those of you unlucky yet to try Chinotto, it's a slightly bitter italian soda I drink when I get good pizza in Toronto. Whereas Chinotto is one step more bitter than cola, then bokers is one step more bitter than Chinotto. Take advantage of the dry flavouring of the quassia root balancing out the mellow flowers and orange peel, with cardamom pulling it all in the background. It's not the sweetest of bitters, but very full-flavoured, so you may want to mix something sugary into your cocktail to even the taste.
Bottle: Stubby brown glass bottle with a shaker spout but be careful! The bitters flow quickly through. 100 ml capacity. The label is brown with black handwritten font, and a small-font story printed on the back.
Potency (How many drops in 100ml soda until you can taste it): Six drops.
Try it in this classic cocktail: How could you argue with the the godfather of Cocktails? Jerry Thomas recommends splashing this bitters into a japanese cocktail.
Suggested recipe: The B.F.G. (Winner at the Drambuie UK Cocktail Competition 2010)
40ml Drambuie
25ml Noilly Prat Rouge
10ml Laphroaig 10 year old
2 dashes Dr Adam Elmegirab's Boker's Bitters
Stir until ice cold and strain into a chilled cocktail glass.
Source: http://bokersbitters.co.uk/bokers_ver2.html
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