This delightful beverage is perfect an as aperitif or digestif after meals.
It features carminative, stomach-soothing herbs as well as bitters that signal the gut-brain axis to prepare to eat, stimulating the release of gastric juices, like hydrochloric acid.
Enjoy as a refreshing tonic, to prep your palate and calm your mind.
Our bitters are formulated with gut microbial health in mind and celebrate our local state flora, Oregon Grape Root, which is not only a bitter tonic but is beneficial to dysbiosis as well.
Sophisticated gastric pleasure meets medicine in this lovely aperitif.
For the fennel syrup
Fennel, also known as Foeniculum vulgare, is a well known digestive-aid-as-appetizer, flavoring herb and sometimes dessert-digestif!
Native to the Mediterranean, Fennel has spread far and wide and can be found across the globe in wild and tended spaces alike.
As with many members of the Apiaceae (carrot) family, fennel is high in aromatic compounds, which are responsible for its stomach soothing properties, relaxing the smooth muscles of the stomach and intestines.
Fennel is traditionally enjoyed with other herbs and food both as medicine, to make the flavor and the digestive process more agreeable to the consumer. It mediates acidity and calms the winds. It is also anti-inflammatory and supports the liver too!
Fennel syrup is a lovely way to enjoy the aromatics, flavor and medicinal virtues of this plant. For the syrup we recommend using the dried or fresh seeds.
Ingredients:
1 c. water
1 c. granulated sugar
1-2 tablespoons Fennel seed
Directions:
Bring your water to a boil. Add the fennel seeds, turn off, remove from heat and cover, letting stand 15-20 minutes.
After the infused fennel water has cooled a bit, strain to remove the seeds.
Add in your sugar while it is still warm, stirring to completely dissolve.
Pour into a glass jar or bottle of your choosing for storage. Store in the refrigerator for a longer shelf life.
Oregon Aperitif Recipe
Ingredients
The recipe is per glass.
You will need:
1 can of plain or lemon bubbly water (such as Lacroix or SpinDrift)
Oregon Bitters
Fennel syrup
Squeeze of fresh orange or lemon
Spring of fresh Rosemary
Directions:
Add 1 quarter to 1 half teaspoon of Fennel syrup to your glass. Add ice cubes if desired. Pour about half a can of bubbly water over the syrup. Add one to two squirts of Oregon Bitters, a squeeze of lemon or orange, and a sprig of rosemary (‘tis for remembrance). Stir with your sprig to combine and enjoy!
Cheers to your (microbial) health!