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All About Bitters (Part 2)


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#331 ChrisTaylor

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Posted 01 December 2013 - 12:28 AM

Using some cheap Chinese vodka I found (53.7&% APV distilled from sorghum with a little bit of barley and wheat) I started my first three batches of bitters. Aside from the coffee ones, I used Chris Amirault's Hess House Bitters as a starting point. The coffee ones were from the book Bitters but modified somewhat. I have to use gentian as it is the most readily available bittering agent (well, I can get wormwood, but I've yet to see a recipe that uses it as the sole bittering agent).

 

Coffee, cinnamon and cocoa nibs: self-explanatory. The coffee (I used some nice single origin beans) is supposed to dominate.

 

Die Boer: I worked off the spices used in boerwors: allspice, coriander seeds, cloves, black peppercorns and nutmeg. Allspice and coriander are meant to be the main players. 

 

Star anise, black cardamom, coriander seeds, Sichuan peppercorns, cinnamon and clove. 


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#332 Vieux Carré

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Posted 06 December 2013 - 05:29 PM

Which online sites offer the best selection of bitters for purchase?



#333 ChrisTaylor

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Posted 06 December 2013 - 05:30 PM

If you were in Australia I'd say OnlyBitters.

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#334 Rafa

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Posted 18 December 2013 - 01:26 PM

Introducing the latest in artisanal bitters: ground cricket


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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#335 FrogPrincesse

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Posted 18 December 2013 - 01:58 PM

Introducing the latest in artisanal bitters: ground cricket

Any purpose to this other than shock factor? I am trying to imagine the taste of toasted crickets and what that could bring to a cocktail... some people say they taste like sunflower seeds.



#336 Rafa

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Posted 18 December 2013 - 02:15 PM

Based on their press materials, part of the point is "normalizing entomophagy through cocktails," i.e., getting people to think it's okay to eat bugs. Plenty of people think that's the future of protein for humans as the strains of maintaing livestock take their toll on the planet. 

 

The rest of it seems to be, as you rightly put it, shock value. 


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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#337 lesliec

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Posted 18 December 2013 - 04:30 PM

So will the cochineal beetles be going back into Campari?


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#338 KD1191

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Posted 19 December 2013 - 07:39 AM

This wouldn't be my first run-in with aromatic insect-based additives. I'm reminded of the 'Water Bug Extract' up-charge at various specialty restaurants in Southeast Asia. You'd add a few drops to a dish, inhale deeply, and pay some ridiculous amount...not unlike having truffles grated over your risotto.


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