I was missing my bitter root beer syrup as I drank my way through the spruce oil version.
Sadly, I had an issue with contamination with one of the bottles of the Gram converted Root Beer batch. Tried to remove the top and it would not stop exploding out of the bottle. It also smelled pretty foul, so some sort of contamination I’m guessing. If that happens to you, don’t even try it.
So I needed a new batch. I have been a bit curious about how Mugwort, a common ingredient in Gruit beers, would work in the bitter root beer. Along with Mugwort, since I was playing in the Artemisia family, I figured I’d add some Tarragon, Artemisia dracunculus, and Fennel Seed, since they are common partners in crime, er, Absinthe.
Bitter Root Beer v1.3b
Roots:
2 tsp Sassafras, Bark of Root*
2 tsp. Sarsaparilla (Jamaican)
2 tsp Wintergreen
2 tsp Licorice
1 tsp Gentian Root
1 inch section fresh ginger root, peeled, sliced and smashed
1/2 tsp Dried Ginger Root
1/2 tsp American Spikenard
1/2 tsp burdock root
1/2 tsp fennel seed
1/2 tsp tarragon
1/3 Vanilla Bean
1 Star Anise
Herbs:
1/2 tsp Mugwort
1/2 tsp Yerba Mate
Pinch Cascade hops
Sweetener:
1 Cup Washed Raw Sugar
3 TBSP CA Blackberry Honey
1 TBSP Molasses
1 drop wintergreen oil.
METHOD: Bring 2 Cups of Water to a boil. Add Roots, cover and simmer for 20 mins. Turn off heat and add herbs. Cover and steep for another 20 mins. Strain out solids. Stir in Molasses, Honey, and Washed Raw Sugar. Add Wintergreen Oil and stir to combine. Cool, bottle in santized container, and keep refrigerated. Makes a 3 cups of Syrup. To serve, mix syrup to taste with soda water (I usually go 1 part syrup to 3-4 parts soda water) or carbonate with yeast (mixing 1 part syrup to 3 parts water and 1 tsp of proofed yeast).
On initial taste, I’m finding this a bit busy, it will be interesting to see if it settles down after cooling. For the next version, I’ll probably leave out the Wintergreen oil.
*Note, Sassafras Oil has been shown to cause liver cancer in laboratory rats and so Sassafras has been forbidden for use in food or beverage products by the FDA. Sassafras Oil is also a precursor chemical to MDMA, aka Ecstasy, so the TTB recommends that vendors keep a close eye on any significant sales. Use at your own risk.