For the past few weeks I have been scouring obscure sources to try and find all the ingredients to try and recreate the long lost Abbott's Bitters. I managed to track down every ingredient recently, the most difficult being the Pimenta Racemosa.
I used the recipe Kev posted over on drinkboy here as the starting point. I am at a disadvantage as I have never tasted Abbotts, but I do know that it is very clove heavy. The 470g of cloves in 8c of base seems crazy though.
So what I ended up doing was making a batch of dried botanicals to the recipe and then breaking up the batch into smaller ones to work with. Taking the same amount of base (in my case Rittenhouse 100) and doing a set amount of dried ingredients in one, and double the amount in the other, working in 400g of Rye.
I am going to let it sit for 2 weeks, and proceed as normal using the Hess recipe as a start. I did cut back on the Tonka beans as they are dangerous. My plan is to find someone that can do a toxicology anaylisys on it after they are done to see exactly how much coumarin is in the end product and if it would be dangerous in a dash or two that would be used in a drink.
Hey johnder, how is it coming along? I am getting ready to give it a try. Is it too clove-ey? Did you use Bay Rum essential oil? If so, how much?