Parsons, Brad Thomas. Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas. Photographs by Ed Anderson. Berkeley: Ten Speed Press, 2011. Supplied ebook-derived PDF, version 3.1, 443 pages. eISBN 9781607740728.
All thirteen headnotes, ingredient lists and procedures were reviewed, including whiskey or rye carriers, fruit and spice combinations, charred cedar, coffee-pecan associations and an orange formula aimed at a familiar commercial-blend profile. The typical sequence combines alcohol extraction, a separate aqueous stage, sweetening and resting.
Brad Thomas Parsons, Bitters (Berkeley: Ten Speed Press, 2011), supplied PDF 83–132. Apple 85–87; BTP 89–92; cedar 93–96; cherry 97–100; coffee 101–104; grapefruit 105–107; husk 108–110; lime 111–113; rhubarb 114–117; lemon 118–120; orange 121–123; pear 125–128; root beer 129–132.
Parsons, Brad Thomas. Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas. Photographs by Ed Anderson. Berkeley: Ten Speed Press, 2011. Supplied ebook-derived PDF, version 3.1, 443 pages. eISBN 9781607740728. PDF 83–132; Apple 85–87; BTP 89–92; cedar 93–96; cherry 97–100; coffee 101–104; grapefruit 105–107; husk 108–110; lime 111–113; rhubarb 114–117; lemon 118–120; orange 121–123; pear 125–128; root beer 129–132.
132
83
Parsons, Bitters, PDF 83–132.
Apple 85–87; BTP 89–92; cedar 93–96; cherry 97–100; coffee 101–104; grapefruit 105–107; husk 108–110; lime 111–113; rhubarb 114–117; lemon 118–120; orange 121–123; pear 125–128; root beer 129–132.
Source/locator and paraphrase checked. Ready for internal retrieval, not publication clearance or independent truth verification. Nominal twenty-ounce yields do not determine final proof: fruit water, added alcohol, absorption, heating and syrup vary. The roughly 24-day sequence differs from the at-least-a-month wording. Indefinite storage, room-temperature aqueous holding and unlabelled sassafras assumptions are not validated. Charred cedar flavor is not evidence of barrel maturation.
No access → Whiskey Citations & Footnotes Database (USWA)
Internal source-and-locator reference. Ready does not mean publication clearance.
Source and locator
No access. PDF 83–132; Apple 85–87; BTP 89–92; cedar 93–96; cherry 97–100; coffee 101–104; grapefruit 105–107; husk 108–110; lime 111–113; rhubarb 114–117; lemon 118–120; orange 121–123; pear 125–128; root beer 129–132.
Evidence 
Formatted outputs
Parsons, Brad Thomas. Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas. Photographs by Ed Anderson. Berkeley: Ten Speed Press, 2011. Supplied ebook-derived PDF, version 3.1, 443 pages. eISBN 9781607740728.
Located reference: Parsons, Bitters, supplied PDF 83–132. Apple 85–87; BTP 89–92; cedar 93–96; cherry 97–100; coffee 101–104; grapefruit 105–107; husk 108–110; lime 111–113; rhubarb 114–117; lemon 118–120; orange 121–123; pear 125–128; root beer 129–132.
Usage map
All thirteen headnotes, ingredient lists and procedures were reviewed, including whiskey or rye carriers, fruit and spice combinations, charred cedar, coffee-pecan associations and an orange formula aimed at a familiar commercial-blend profile. The typical sequence combines alcohol extraction, a separate aqueous stage, sweetening and resting.
Nominal twenty-ounce yields do not determine final proof: fruit water, added alcohol, absorption, heating and syrup vary. The roughly 24-day sequence differs from the at-least-a-month wording. Indefinite storage, room-temperature aqueous holding and unlabelled sassafras assumptions are not validated. Charred cedar flavor is not evidence of barrel maturation.
No Claim, History section or public draft placement has been asserted.
Verification checklist
This reference is ready for internal retrieval; it has not been marked Used.