I was wodnering if anyone out there has made there own Sanbitter and would be willing to share their recipe? It is an Italian bitter soda, which I cannot get in my region but would like to use for virgin cocktails. Following on from this does anyone know of some good sources that discuss the solubility of the flavour and aroma compounds of herbs and spices in water and alcohol depending on the ph, temp etc? I know there is alot out there on hops solubility, from the brewing industry but I was just wondering if there is anything on other herbs and spices.
Any info would be greatly appreicated.
Enda
