Bitters are pretty amazing.
They can transform any cocktail. Think you've had a Manhattan before? Had one with Angostura? Had one with orange bitters? Cardamon? Freakin' Aztec Chocolate? Ya. Not only do they transform the basic cocktail into something truly amazing and magical, they'll do the same for your food as well. In Gary Reagans cocktail book The Joy of Mixology, he goes as far to suggest throwing a dash or two of bitters on ice cream. I tried it. It really is that superb! How does such a concentrated alcohol create a massive flavor overload?
Well let's take a looksee at the history of bitters. The first bitters patented were Angostura bitters, the mixture originated as a cure for sickness or other stomach maladies in Angostura, Venzuala. The compound became popular throughout the Caribbean and subsequently England and the US. Angostura quickly became popular apertif and digestivo, helping to settle the stomach before and after large meals or much alcohol. Personally, I love a glass of soda water, lemons slices, and a couple dashes of bitters. Since I don't drink any type of soda products it's a nice alternative and it always prepares me for a night of cocktails and overeating.
Other than Angostura bitters, there is the option of Peychauds bitters (originating in New Orleans) that are commonly used in classic cocktails such as the Sazerac and my favorite, the Incognito:
1 oz Courvoisier
1 3/4 oz Lillet
1/4 oz Apricot Brandy
1 dash of Peychauds
I find it slightly more difficult to work with Peychauds bitters due to it's prominent medicinal flavor - hard to avoid, this is common with all bitters actually. But when use properly it can really rock.
Orange bitters is a beautiful and useful ingredient. Mhttp://www.blogger.com/img/blank.gifade from Seville Oranges and various other herbs and spices, Orange bitters transform ordinary cocktails to sensational. Recently one of my bars has a special involving this ingredient. The main liquor ihttp://www.blogger.com/img/blank.gifs Aperol (which I promise I will go into INTENSE detail because this Italian apertif is my personal favorite). The Aperol Sour:
1 3/4 Aperol
3/4 Lemon Juice
1/4 Simply syrup
1 dash Orange bitters
- Shake it up, strain into cocktail glass, serve with a lemon twist.
The possibility with bitters are truly endless! I recently SOL a bottle of Boyd & Blair 151 at the PA state store to begin making my own - I'm thinking Cardamom bitters for the winter time? If making your own bitters doesn't seem quite practical Fee's Brothers produces some pretty delicious and bitters that can be used in cocktails and beyond
Thursday, November 3, 2011
Wednesday, November 2, 2011
The first is always the best
First post are meant for explanation. I mean, people don't just begin blogs in medias res, therefore it's best if I explain my intentions as a blogger.
I've started many of blogs, usually on some half interested topic or about my adventures in traveling to other countries or cities. Liberal Arts majory of me I know. However, this is the first blog that I truly, truly feel passionate about. I have found an industry in which I am intensely and constantly interested in and amazed by. The history and culture involved in liquors, spirits, wines, and the like is deep and often misconstrued and unfortunately, misunderstood. This blog is dedicated to my growing knowledge on the subject, and to not only learn more about this beautiful culture, but to share my knowledge, suggestions, and recipes with anyone willing to learn with me.
All across America we are going back. Back to what you say? Back to some sort of nostalgic Americana - where food traveled only a few miles, or even feet, from field to table, where everyone had a hobby or craft they shared with their community. Now there has be an insurgency against corporate control of the food systems, and a passionate shift towards everything local, close, or produced by the human hand. Why buy that loaf of chewy white bread when just down the street there's a new bakery where the baker hand makes every loaf of fresh, crusty, tasty bread? Or why go to some wholesale jewelery manufacturer when every weekend local craftsmen and woman create stunning jewelry from recycled products? In this sense, food can be art, jewelry can be art, so naturally cocktails can be art too! Cocktails and spirits are the last frontier on this local obsession, and it is incredibly exciting to be part of this growing movement.
What to begin with?
I've started many of blogs, usually on some half interested topic or about my adventures in traveling to other countries or cities. Liberal Arts majory of me I know. However, this is the first blog that I truly, truly feel passionate about. I have found an industry in which I am intensely and constantly interested in and amazed by. The history and culture involved in liquors, spirits, wines, and the like is deep and often misconstrued and unfortunately, misunderstood. This blog is dedicated to my growing knowledge on the subject, and to not only learn more about this beautiful culture, but to share my knowledge, suggestions, and recipes with anyone willing to learn with me.
All across America we are going back. Back to what you say? Back to some sort of nostalgic Americana - where food traveled only a few miles, or even feet, from field to table, where everyone had a hobby or craft they shared with their community. Now there has be an insurgency against corporate control of the food systems, and a passionate shift towards everything local, close, or produced by the human hand. Why buy that loaf of chewy white bread when just down the street there's a new bakery where the baker hand makes every loaf of fresh, crusty, tasty bread? Or why go to some wholesale jewelery manufacturer when every weekend local craftsmen and woman create stunning jewelry from recycled products? In this sense, food can be art, jewelry can be art, so naturally cocktails can be art too! Cocktails and spirits are the last frontier on this local obsession, and it is incredibly exciting to be part of this growing movement.
What to begin with?
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