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Regans’ Orange Bitters No. 6


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#1 DrinkBoy

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Posted 25 March 2005 - 08:34 PM

I have it from the best authority, that "Regans' Orange Bitters #6" is now in production.

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#2 JAZ

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Posted 25 March 2005 - 10:27 PM

Cool. Any idea what kind of distribution they'll have?

#3 Gary Regan

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Posted 26 March 2005 - 07:38 AM

Cool. Any idea what kind of distribution they'll have?

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Hi there: I'm just back from the Buffalo Trace Distillery in KY where I saw the first batch of bottles being filled and labeled. I must say that it's pretty weird to have your ugly mug on a commercial bottle. Especially when you no longer look like that (the beard's gone).

The guys at Sazerac (the company that owns Buffalo Trace) were just great to work with--really enthusiastic about the whole thing, and determined to pull it off, despite numerous problems with the ATF who kept kicking back the formula saying it was too "potable." (In order to get approved as a bitters which, in the USA, makes it a food product despite the 45% alcohol by volume, the bitters must be deemed to be non-potable by the ATF.)

The finished product, though, tastes, I think, better than my original formula for the Regans' Orange Bitters No. 4--this version, though very similar in style and taste, is more bitter, and more complex. I'd love to hear comments from anyone who tries it.

There was talk at the distillery of introducing the bitters to both the U.K., and Australia, and I think that that might happen soon, but I have no control over the marketing, etc. (There are 12 bottles to a case)

Meanwhile, you can order the bitters from the gift shop at www.buffalotrace.com . Click "gift shop," on "food" then on "mixes."

Here's a direct link to the item itself:
http://www.buffalotr...MasterID=100113

For those of you who don't know this, the label was designed by none other than our own Dr. Cocktail, Ted Haigh. It's beauteous (apart from my face, of course :wink: )

Thanks, Robert, for posting this. This is all very exciting.

Cheers, Gary
:wink: :wink: :wink:
“The practice is to commence with a brandy or gin ‘cocktail’ before breakfast, by way of an appetizer. Subsequently, a ‘digester’ will be needed. Then, in due course and at certain intervals, a ‘refresher,’ a ‘reposer,’ a ‘settler,’ a ‘cooler,’ an ‘invigorator,’ a ‘sparkler,’ and a ‘rouser,’ pending the final ‘nightcap,’ or midnight dram.” Life and Society in America by Samuel Phillips Day. Published by Newman and Co., 1880.

#4 Gary Regan

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Posted 26 March 2005 - 07:45 AM

Cool. Any idea what kind of distribution they'll have?

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Ooopsie!

I just looked again at the bitters on the buffalo trace web site, where it says that the price is $3.50 for a 10-ounce bottle, but I'm pretty sure that they've bottled only 5-ounce bottles thus far, and $3.50 sounds like the price for 5 ounces to me. Just don't want anyone to be disappointed.

I've alerted B.T.
“The practice is to commence with a brandy or gin ‘cocktail’ before breakfast, by way of an appetizer. Subsequently, a ‘digester’ will be needed. Then, in due course and at certain intervals, a ‘refresher,’ a ‘reposer,’ a ‘settler,’ a ‘cooler,’ an ‘invigorator,’ a ‘sparkler,’ and a ‘rouser,’ pending the final ‘nightcap,’ or midnight dram.” Life and Society in America by Samuel Phillips Day. Published by Newman and Co., 1880.

#5 slkinsey

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Posted 26 March 2005 - 09:01 AM

I pre-ordered some just now. Looking forward to it.

And glad to see you back around here. Don't stay away so long next time. :smile:
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#6 mbrowley

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Posted 04 April 2005 - 05:34 PM

I pre-ordered some just now.  Looking forward to it.

And glad to see you back around here.  Don't stay away so long next time. :smile:

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I'm pleased to be sitting here in my back office with a five-ounce bottle of Regan's Orange Bitters No. 6 at my elbow. Gary, the good folks running distribution shot me a sample bottle that arrived today at the office. When I first began working for Di Bruno Bros. in Philadelphia, one of the popular house drinks once the hordes dispersed and the doors shut was a gin/tonic variant that substituted San Pelligrino's 'la rossa' (an italian blood-orange soda) for tonic and was always, always served with Tanqueray.

I've tweaked it by substituting a filtered vodka (using the fantastic Grey Kangeroo personal liquor filter) and topping with a heavy dash of the orange bitters.

The taste test of the bitters straight out of the bottle at the store among the drinkers came down heavy on the side of "ambrosial." We discussed its aroma, the color, the packaging, the uses, and the taste. Only the non-drinkers thought it was nasty. I suggested they float some on the top of their OJ and reevaluate.

After coming home, I poured two Di Bruno specials; one for me with the No. 6 formula and one without for the little mister. After he sampled each, two "with" quickly graced the dry sink.

Congratulations -- a delightful addition to the cocktailian's battery. Onliest suggestion? The taste testing was among seasoned culinary types, astute scholars of the table, and even hard-drinking ones asked "what do you do with it." Recipes -- on the label, online, in a press kit or promotional material, on a collar-tag -- might help folks understand just how great this stuff is and how to use it.

Here's my contribution:


Bloody, bitter orange vodka

1 part vodka (or 80-100 proof neutral spirits for all you home distillers)
1 part San Pellegrino "la rossa" blood orange soda
3-4 dashes of Regan's No. 6 orange bitters

Over ice in a collins glass. Step up and shake hands with 'sublime.'

Matthew
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#7 slkinsey

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Posted 05 April 2005 - 11:47 AM

I am now looking at five ten (yes, ten) ounce bottles of Regans' Orange Bitters #6. Guess what I'll be doing tonight?

Now the only question is what to make... what to make... what to make...
Samuel Lloyd Kinsey

#8 bergerka

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Posted 05 April 2005 - 12:24 PM

I am now looking at five ten (yes, ten) ounce bottles of Regans' Orange Bitters #6.  Guess what I'll be doing tonight?

Now the only question is what to make... what to make... what to make...

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Thank god I read this. I'm now off to line my stomach with carbs & protein in preparation.

K
Basil endive parmesan shrimp live
Lobster hamster worchester muenster
Caviar radicchio snow pea scampi
Roquefort meat squirt blue beef red alert
Pork hocs side flank cantaloupe sheep shanks
Provolone flatbread goat's head soup
Gruyere cheese angelhair please
And a vichyssoise and a cabbage and a crawfish claws.
--"Johnny Saucep'n," by Moxy Früvous

#9 winesonoma

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Posted 02 May 2005 - 03:24 PM

Be very careful ordering from these people. My first shipment was damaged and the next was the wrong product. More later when I can actually talk to them.
:angry: :angry: :angry:
Bruce Frigard
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#10 edsel

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Posted 02 May 2005 - 03:43 PM

Apparently the Buffalo Trace folks recently encountered some "glitches" in their web ordering system. I was informed that my order shipped after I had already received it. :blink: I was worried that they had double-shipped - I contacted them and they informed me of the teething pains in the system.

The bitters are absolutely fantastic, by the way.

#11 kvltrede

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Posted 02 June 2005 - 11:54 AM

I ordered two bigs for me and five smalls to be given as gifts to my cocktail-loving friends. The package arrived within days and was quite well-packaged. Unfortunately, somehow, the plastic cap had split on one of the 5 oz. bottles and the bitters had leaked out. Because of all the heavy paper used in wrapping the bottles there was surprisingly little mess. The best news though is that all it took was a quick email to the BTrace gift shop to get the bottle replaced. BTrace answered promptly and I expect to see the replacement next week.

A fine company and a great product. Congrats to Gary and a big thanks to Buffalo Trace.

Kurt

[edited for clarity]

Edited by kvltrede, 02 June 2005 - 12:36 PM.

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#12 Chris Amirault

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Posted 25 January 2006 - 01:57 PM

I'm bumping this up to report that I have just received four 10 oz bottles of this magical elixir from Buffalo Trace: hale, whole, and quickly received.
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#13 M.X.Hassett

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Posted 25 January 2006 - 02:58 PM

Nice Chris, report on uses please. I ran out last night. Well time to make a trip to Pegu.

Thanks Gary for such a wonderful bitter I would have loved to have tasted some of the ATF deemed overly potable version.
Matthew Xavier Hassett aka "M.X.Hassett"

"Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters-it is vulgarly called bittered sling and is supposed to be an exellent electioneering potion..."
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#14 Chris Amirault

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Posted 25 January 2006 - 03:02 PM

I'm planning to make a martini tonight for starters with Plymouth and Noilly Prat. Feel free to suggest other ideas!
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#15 M.X.Hassett

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Posted 25 January 2006 - 03:16 PM

I'm planning to make a martini tonight for starters with Plymouth and Noilly Prat. Feel free to suggest other ideas!

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Sounds like a good start. One of the better cocktails of late that I have had was the oulde bols genever, suger cube, O.Bitters, rocks. Sadly with the crap distribution of genevar not something you or I can replicate with much luck.
Matthew Xavier Hassett aka "M.X.Hassett"

"Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters-it is vulgarly called bittered sling and is supposed to be an exellent electioneering potion..."
- Balance and Columbian Repository. May 13, 1806

#16 Chris Amirault

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Posted 25 January 2006 - 03:18 PM

Tell me about it. You don't want to know how many stores I visited before sucking up and paying that hefty Buffalo Trace shipping charge. :hmmm:
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#17 M.X.Hassett

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Posted 25 January 2006 - 03:22 PM

Tell me about it. You don't want to know how many stores I visited before sucking up and paying that hefty Buffalo Trace shipping charge. :hmmm:

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Not to go off topic but thats why you need to get down here to Pegu and M&H.

Edited by M.X.Hassett, 25 January 2006 - 03:32 PM.

Matthew Xavier Hassett aka "M.X.Hassett"

"Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters-it is vulgarly called bittered sling and is supposed to be an exellent electioneering potion..."
- Balance and Columbian Repository. May 13, 1806

#18 Dave the Cook

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Posted 25 January 2006 - 04:03 PM

I'm planning to make a martini tonight for starters with Plymouth and Noilly Prat. Feel free to suggest other ideas!

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Three suggestions:

Bijou (from drinkboy.com)

Bitter Floridian
1 ounce gin
1 ounce white rum
1/2 ounce orange juice
1/4 ounce falernum
1/4 ounce lime juice
2 dashes orange bitters

Shake with ice and pour into a chilled cocktail glass.

Cropduster
2 ounces applejack (Laird's 100-proof bonded is even better)
0.5 ounces lemon juice
0.5 ounces maraschino liqueur
Dash orange bitters
Dash peach bitters (I use this pretty much just for effect; I don't think it adds a lot to the drink. You have dispensation to use two dashes of Regan's No. 6 instead.)

Shake with ice and pour into a chilled cocktail glass.

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#19 Chris Amirault

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Posted 25 January 2006 - 06:48 PM

So I've never had a drink (knowingly) with orange bitters, and I now realize why there is such a fuss around here. I've just made my first perfect, blissful martini. Cheers.
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#20 M.X.Hassett

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Posted 25 January 2006 - 07:01 PM

Cheers I raise my glass to you, Beefeater:NP, 3:1 sadly out of O. bitters.
Matthew Xavier Hassett aka "M.X.Hassett"

"Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters-it is vulgarly called bittered sling and is supposed to be an exellent electioneering potion..."
- Balance and Columbian Repository. May 13, 1806

#21 Marlene

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Posted 25 January 2006 - 07:05 PM

I'll be looking for this in NY this weekend! I've become rather fond of Manhattan's lately but I'd be interested in trying a martini with orange bitters.
Marlene
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#22 Snowy is dead

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Posted 25 January 2006 - 07:56 PM

I do a version of the old fashined with orange bitters

muddle:
lemon twist and orange slice with
1/2 oz. simple syrup
4 dashes orange bitters
add
2 oz. appleton 5yr
swirl to mix
add ice. yum.

#23 The Hersch

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Posted 25 January 2006 - 08:06 PM

For those of you somewhere near Washington DC, Calvert-Woodley now carries Regan's Orange Bitters, although last I checked they have only the smaller-sized bottle. They also, I believe, still carry Collins organge bitters, and I find it mind-boggling that I used to think that that's what orange bitters were all about. That stuff is nasty.

#24 mbrowley

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Posted 26 January 2006 - 01:13 PM

I dote on Fee Bros orange and always have a few bottles knocking around, but Regan's Orange No. 6 is brilliant.

My old copy of the Savoy Cocktail Book described a Pegu Club. Tried it a few years back and wasn't blown away. Dave Wondrich, though, gave the drink some new attention in Esquire Drinks and I fell in love once the proportions were tweaked and we broke out Regan's

Here's what's been keeping the Rowley house toasty recently;

Pegu Club

Shake well with cracked ice:

4 oz London dry gin
1.5 oz orange curacao (I've been using Cointreau)
1.5 oz lime juice
Big dash of Angostura bitters
Big dash of orange bitters

Strain into two cocktail glasses (or a single glass for you big lushes).
Matthew B. Rowley
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Author of Moonshine! (ISBN: 1579906486)

#25 ludja

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Posted 26 January 2006 - 01:41 PM

Last night I made a bourbon manhattan and substituted orange bitters for the Angostura and it was a subtle but nice difference.

I used Fee's but am anxious to get my hands on Regan's No. 6 soon. Thanks for bumping up the thread and reminding me of this.
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#26 lancastermike

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Posted 26 January 2006 - 02:28 PM

Last night I made a bourbon manhattan and substituted orange bitters for the Angostura and it was a subtle but nice difference



Bourbon and orange bitters are great. Recently I have been pouring 2 1/2 oz of bourbon and 1/2 oz maraschino over ice and adding two splashes of Fee Brothers orange bitters. This makes a very nice sipping drink for me.

#27 kvltrede

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Posted 26 January 2006 - 04:55 PM

Bourbon and orange bitters are great.  Recently I have been pouring 2 1/2 oz of bourbon and 1/2 oz maraschino over ice and adding two splashes of Fee Brothers orange bitters.  This makes a very nice sipping drink for me.

Add a couple splashes of Angostura to that combo and you've made your bad self a Fancy Free Cocktail, lancastermike--albeit one with a little extra "pep". The recipe below calls for the usual shake'n'strain but I generally go "rocks" with this one myself so don't dust off your shaker on my account.

Fancy-Free Cocktail
2 oz Bourbon
½ oz Maraschino
1-2 dashes each Angostura and Fee’s orange bitters
Shake with cracked ice and strain. Garnish w/cherry.

I don't recall where I came across the Fancy Free but I think it was either the Gumbo Pages or DrinkBoy. Since Chuck at GP sez he got it from Robert at DB I don't suppose it matters much but as both sites are great I'll link to both sites.

Kurt
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#28 Chris Amirault

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Posted 29 January 2006 - 05:37 PM

Here's what's been keeping the Rowley house toasty recently;

Pegu Club

Shake well with cracked ice:

4 oz London dry gin
1.5 oz orange curacao (I've been using Cointreau)
1.5 oz lime juice
Big dash of Angostura bitters
Big dash of orange bitters

Strain into two cocktail glasses (or a single glass for you big lushes).

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A most excellent use of the Regans', I have to admit, and I always have the ingredients around. This is going into heavy rotation.

Quick question: drinking two 3.5 oz PC cocktails in reasonably slow succession qualifies one as an aficionado, not a lush, yes? :wink:
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#29 M.X.Hassett

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Posted 29 January 2006 - 08:17 PM

Quick question: drinking two 3.5 oz PC cocktails in reasonably slow succession qualifies one as an aficionado, not a lush, yes? :wink:

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:laugh: No lushes here, only Cocktailens :cool:

P.S. when everone refers to marschino are you refering to the syrup or the spirit?

Edited by M.X.Hassett, 29 January 2006 - 08:18 PM.

Matthew Xavier Hassett aka "M.X.Hassett"

"Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters-it is vulgarly called bittered sling and is supposed to be an exellent electioneering potion..."
- Balance and Columbian Repository. May 13, 1806

#30 kvltrede

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Posted 29 January 2006 - 09:30 PM

P.S. when everone refers to marschino are you refering to the syrup or the spirit?

If it isn't clear from the context I'd say it's a pretty sure bet that any reference to maraschino is to the liqueur (and any drink actually calling for maraschino syrup is likely to be improved by subbing Maraschino liqueur anyway).

Kurt
“I like to keep a bottle of stimulant handy in case I see a snake--which I also keep handy.” ~W.C. Fields
The Handy Snake