This summer’s project is homemade bitters.
The best way I’ve seen bitters described goes something like this: You can have all of these great ingredients and amazing flavor combinations in a cocktail, but the addition of bitters makes you come back for me.
I’m not sure where I read that, but I enjoy the sentiment and agree; bitters in a cocktail add a depth to the drinking experience that is enticing.
I made four bitters:
- House bitters
- Charred Cedar
Everything is taken from this great book by Brad Thomas Parsons called Bitters: A Spirited History of a Classic Cure-All with Cocktails, Recipes and Formulas. Check it out.
There are many fall-themed cocktails out there, and with Thanksgiving coming up, now is a good time to practice with them.
Here are two fall-themed cocktails that I am making for a Friendsgiving today (UPDATE: they were a success. I think the group was evenly split with which one they liked better). I tested them last night and they are fantastic, and I can only imagine how good they will be today since I let both alcohols infuse overnight with delicious fall flavors.
You will not believe what ingredients I used!!!*
*(You probably CAN believe it: they are rosemary in bourbon and cinnamon, all spice, cloves and star anise in rye).