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Here’s a cool thing that just arrived to break up a grindy kind of day.
I’ve blogged about my love of bitters and soda abefore – Laura turned me on to it, and it’s the perfect non-alcohol, non-sugar drink.
Well, I was at Thatch a while back, ordering my usual bitters and soda, when they asked if I’d like orange bitters. Wha?!
A little research revealed that bitters actually comes not only in orange flavor, but peach, mint, rhubarb, lemon, and grapefruit! Be still my heart. Orange is apparently making a big comeback in the cocktail world these days, but the other flavors are only made by Fee Brothers, and not distributed everywhere.
Anyway, I was able to locate a few flavors online here, and for a higher price, the whole line here. Shipping is pretty steep, but luckily a bottle lasts a good long time.
So – try ‘em! They taste clean and refreshing and lovely.
Ok, you’ve got me curious enough to research this, too :) Who makes the rhubarb? That one sounds wonderful!
Ok, you’ve got me curious enough to research this, too :) Who makes the rhubarb? That one sounds wonderful!
My friend Matthew makes his own bitters, and has generated some really exciting mixes! He’s got shelves of little bottles full of dark, mysterious substances, and sampling these treasures is a real delight. Maybe an area to explore?
My friend Matthew makes his own bitters, and has generated some really exciting mixes! He’s got shelves of little bottles full of dark, mysterious substances, and sampling these treasures is a real delight. Maybe an area to explore?
BITTERS?! What the hey?
I would imagine that even at a higher cost than average, bitters would be worth the money, given that one only uses a few dashes, eh? And I don’t usually even speak Canadian, so you know I’m in earnest, here.
I have to admit, I’m very tempted to try grapefruit bitters, as I’m one of the few girls who likes me a whole peeled grapefruit with my In and Out burgers, but I have to say… what if I hated it? It would be sad to waste it. Could I mail it to you? Do you like grapefruit? !!!
Life is so difficult for me sometimes…
BITTERS?! What the hey?
I would imagine that even at a higher cost than average, bitters would be worth the money, given that one only uses a few dashes, eh? And I don’t usually even speak Canadian, so you know I’m in earnest, here.
I have to admit, I’m very tempted to try grapefruit bitters, as I’m one of the few girls who likes me a whole peeled grapefruit with my In and Out burgers, but I have to say… what if I hated it? It would be sad to waste it. Could I mail it to you? Do you like grapefruit? !!!
Life is so difficult for me sometimes…
Hi Diane! Kalina pointed this blogpost out to me.
I’ve found a good number of the Fee’s Bitters at Pearl Specialty and Uptown Liquor. I really like Peychaud’s, which is deep red and has a flavor of cherry and anise.
And yeah, I’ve been steeping my own bitters. A lot of bartenders around town have been doing this in the past few years. Generally the bitter flavor is from gentian or quassia, and then anything else (dried herbs, dried flowers, fruit) is added. Let it all steep in vodka (I like the Portland 88 from New Deal) for a week or four, checking on it with smell and taste every few days. Then strain to a dropper bottle. If the balance of bitter to other isn’t right, strain and steep with the flavor you want to accentuate for another week or so.
I’ve done a lavender flower and cardamom bitters that is really fun. And a nice one that started with “red night chai” tea blend. I have a steep of grapefruit peel and white sage sitting right now.
Of course most of it I use in gin.
Hi Diane! Kalina pointed this blogpost out to me.
I’ve found a good number of the Fee’s Bitters at Pearl Specialty and Uptown Liquor. I really like Peychaud’s, which is deep red and has a flavor of cherry and anise.
And yeah, I’ve been steeping my own bitters. A lot of bartenders around town have been doing this in the past few years. Generally the bitter flavor is from gentian or quassia, and then anything else (dried herbs, dried flowers, fruit) is added. Let it all steep in vodka (I like the Portland 88 from New Deal) for a week or four, checking on it with smell and taste every few days. Then strain to a dropper bottle. If the balance of bitter to other isn’t right, strain and steep with the flavor you want to accentuate for another week or so.
I’ve done a lavender flower and cardamom bitters that is really fun. And a nice one that started with “red night chai” tea blend. I have a steep of grapefruit peel and white sage sitting right now.
Of course most of it I use in gin.
Yum! I’m definitely going to try some!…Especially grapefruit bitters!–Who knew!?
Yum! I’m definitely going to try some!…Especially grapefruit bitters!–Who knew!?
Whoa! You just like TOTALLY blew my mind. I had NO idea that there were different flavors of bitters. Oh, Diane, what would I do without you!?!??
Whoa! You just like TOTALLY blew my mind. I had NO idea that there were different flavors of bitters. Oh, Diane, what would I do without you!?!??
Oooh, that’s a little bit exciting!
Oooh, that’s a little bit exciting!
oh, and
When the bitters are done steeping, and strained of herbal matter, add a teaspoon of sugar or honey or agave syrup. This adds a touch of sweetness and a little body. I suppose one could use food-grade glycerin.
oh, and
When the bitters are done steeping, and strained of herbal matter, add a teaspoon of sugar or honey or agave syrup. This adds a touch of sweetness and a little body. I suppose one could use food-grade glycerin.
They sell some of those flavors at Zupan’s.
They sell some of those flavors at Zupan’s.
mmmmmm bitters! I haven’t thought of bitters in years. I used to enjoy a couple of dashes over vanilla ice cream.
mmmmmm bitters! I haven’t thought of bitters in years. I used to enjoy a couple of dashes over vanilla ice cream.