Bitters. There are two different varieties: potable (think Campari, Fernet Branca, Averna) and non-potable (Angostura, Peychaud’s, etc). The potable are meant to be consumed as a beverage, and make excellent digestifs- particularly helpful after a large meal (although they can mix into excellent cocktails as well). Non-potable bitters are ones that are not meant to be consumed straight. They have much in common with liquours, in that they really began as medicinal cure-alls. After a while people noticed that not only did they seem to work, but they tasted good as well. What would make that better? Booze! In fact the term cocktail originally was only one of many groups of alcholic drinks (like shrubs, crustas, etc) and really just means a base spirit, sugar, a little water, and bitters. Bitters are generally mixtures of herbs, bark, seeds, roots, various fruits and more with a base of alcohol.
There are many excellent brands available on the market to try; each will lend complexity and unique characteristics to a cocktail. Lots of (safe) experimentation is encouraged.
That said, if something can be made in house we’re certainly going to give it a shot. With my supplies of orange bitters starting to run low, friday was time to make a new batch.
First, assemble my mise en place.
Dehydrated orange peels.
Various aromatics/spices, gentian and cinchona bark.
The orange peels get chopped, the spices lightly toasted. We then drop it all into grain alcohol to macerate. This will happen for several weeks, and finally at the appropriate time we’ll strain it all and cut it with a caramelised sugar syrup.
For those wanting to try this at home great starter recipes are available all over the web, including here; or you can find recipes in Charles H Baker Jr’s classic The Gentleman’s Companion: Being an Exotic Drinking Book or Around the World with Jigger, Beaker and Flask.
Housemade bitters currently at use behind the bar at elements: Cascade hops, chocolate and ancho chile, orange, Cardoon/Veg, grapefruit and bourbon.
