Dangermonkey

All bitters have (or are meant to have) quinine in them? Are you sure? ← Yep, typically in the form of cinchona bark. Quin-quin, quinquina and chinotto are all bitter aperitif-types whose names are derived from cinchona. "Bitters" that don't have it lack spine and complexity to me. Like adding an extract. Yes, it adds flavor, but think of, say, a Pegu Club with orange extract rather than orange bitters. It wouldn't be an untasty drink, but it wouldn't have the depth that the quinine brings to it. The bitters elevate the Pegu Club above what would otherwise be a gin kamikaze. ← Depending on your definition of bitters don't forget gentian, baerwurz or a number of other bitter alkaloid type plants to that profile or possible herbs to qualify as a bitter or bittering agent. But yes, I think a bitter needs something making it bitter to qualify as something other than just a flavoring agent. Actually my research led me to the distinctions of bitter tinctures (alcohol based and close to angostura type bitters) and bitter tonics (more like Canpari,Cynar Amaros' etc.,) which may or may not use alcohol (or lesser amounts) and less concentrated. Here is an excerpt from a piece on bitters I wrote recently based on a number of medical books from the 1700's and 1800's from my collection: Some of the main ingredients are : Alcohol as a base and extraction mechanism according to Morewood ”An Essay on the Use of Inebriating Liquors” the art distilling appears to have been practiced in China where it was applied to the production of alcohol from fermented rice. Earliest European mention appears to be that of Marcus Craecus from the latter half of the 13th century. He describes the distillation of alcohol, (aqua ardens) from strong wines. Cardinal Vitalis also mentions it as a panacea. Raymond Lulli in the later half of the 14th century its use as a cordial throughout Germany and Italy was widespread, although its modus of preparation was kept secret by the Alchemists Angelica: Highly prized in the Middle Ages and similar to Calamus or Sweet Flag (banned as a bitters ingredient) ,stimulant tonic used formerly for poisonings, rabies and typhoid because of its tonic and stimulant properties. A bitter acrid herb , sometimes used in salads. Angustura (old spelling) or Angostura Bark : Bitter bark used for fevers history: first cited in 1759 by Mutis in Madrid used by inhabitants of the Spanish colonies with great success as a remedy for fever and dysentery - sometimes adulterated with Nux Vomica years ago (which is a bitter strychnine and brucine containing tree of similar appearance) which cause the herb to fall into disrepute for a number of years. Artichoke Leaves provide bittersweet flavor. Main flavoring of Cynar Bitters. Cascarilla: a diminutive of the Spanish word cascara or little bark- cited by Pomet brought to France from South America in 1670 by M Legras cited again in 1684 by Stisser in which he states that a portion of the bar has been given to them by an Englishman of some celebrity and they made tinctures of it. Was also used to mix with smoking tobacco, to which it imparted an aromatic fragrance and taste.Tonic and aromatic bitter alkaloid. Cassia : (close relative to various types of cinnamon) Gentian Root :(dates back to Pliny the Elder- very bitter root herb) from King Gentianus King of Illyria A stimulatant and astringent powerful antidote to poisoning by venomous serpents,when taken with wine, pepper, and rue. Used for stomach and intestinal problems, and for skin diseases, also a cure for rabies. A compound tincture , made a gentian orange peel cardamom seeds and diluted alcohol is listed in the therapeutics and materia medica by Alfred Stille MD in 1868 Glycerin as a base and extraction mechanism also to add body and buffer ingredients Horehound: Dioscorides gives a full account of this plant as being very serviceable for those who have asthma cough or consumption ended being eminently efficient as an expectorant. Also useful as a fertility drug as an antidote to the bite of venomous serpents. Galen adds that it is a cleanser of the liver and spleen,Pliny the Elder mentions it is good for tumors, when mixed with honey it is good for the genital organs was widely used in the Arab world as an expectorant. Quassia : employed since the beginning of the 18th century by inhabitants of Surinam. The plant is stated to have derived its name from that of Quassi a Negro slave who made known its virtues to his master account given by Rolander who carried the wood to Stockholm in 1756.Originally used as a tonic and stomachic bitter Quinine : Formerly used as antimalarial and antipyretic provides bitterness .First named by Linnaeus in 1742 in honor of Spanish countess Cinchon who was the first to test the favor virtues of the bark. West Indian or Bitter Orange Peel : A form of orange originally from Asia and was introduced into the Levantine countries early in the Christian era, and into Spain by Juan De Castro in 1520. Used by Arabian physicians regarded as stimulating and an excellent remedy for colic and also for intestinal worms In the West Indies the Valencia Orange eventually mutated into the Curacao orange. Wormwood to provide bitterness and depth of flavor. Yarrow: Used since ancient times (Achilles was said to be cured of a wound by it) for bleeding disorders and wounds, and considered in large doses an inebrient, it was also used as a tonic throughout the ages.

Pegu Clubs does a 50/50 mix of Regans' and Fees Orange I understand. No Quinine in the Cherry Bitters, just citric acid (adds some depth/breadth to the flavor but not a huge amount.) Been playing around with Swedish Bitters as a bittering agent but not so much bitter as mummy dust dry. I am really a fan of van Wees bitters (they do at least 4) but you have to order them from Holland and shipping is pricey (but so is a bad tasting drink or two). Haven't tried the Ango Orange yet- haven't seen it around here (Rochester,NY is not a noted cocktail venue to put it nicely)

The other concern is how to bring your goodies back. I strongly suggest one of those giant fish scales they now have for luggage - they're cheap (a lot less than an overweight bag!) small, and very handy (OK 2 more bottles ! ).Also bring a collapsable duffel to put in your outgoing hardcase to put dirty laundry in on the way back - that way you aren't paying for a extra empty bag outbound. For the truly paranoiac get a Halliburton case (Aluminum photographers case) you can get them on eBay cheap if you are patient and keep throwing low bids in.Eventually you'll get one or two. A company called Bottlewise makes a great carry transport bag that is waterproof on the inside so you don't soak your wardrobe if a bottle breaks. Or you can do the old photographers trick of using hotel towels or whatever to wrap them in

I collected a lot of links to any number of different databases and software approaches and really none of them seem to beat writing them down myself.I may however start using the google note app (forgot the name of it) just so I don't have to look at every scrap of paper and try to decipher my own handwriting. What I think we really need along with some decent software as you were saying, is a drinkproof/spill proof laptop we can use in the bar area or kitchen so we can get the ideas down the first time in electronic form. I finally got a drinkproof keyboard for my PC but that is do far from where I am doing my recipes. If you check military and police catalogs you can find waterproof/run proof writing supplies (notebooks, pens, etc,)but then of course you lose the quaint patinas and glass rings...

Just had a chance to try the new Fee Brother Cherry Bitters, here is my take on them: First Impression: Light floral and slightly candy like smell to it with a hint of bitters or acridness to it rounding out and providing a grounding or weighting of the cherry aroma so it has a better nose . Appearance: Clear with a very slight brown tinge to it. Somewhat viscous compared to some (a bit thinner than the orange bitters but still resembling a light oil in some respects). Taste: Tastes like a cherry syrup or a sour version of a Gummi lifesaver with a pleasantly sour/bitterness to it. Could be a bit more bitter in my opinion, but never having tried a old cherry bitter I can't comment on what they were like and how this one compares to those. Drinks: Limited usefulness, primary uses are for cocktails almost no one has heard of or remembers except seriously hard core Cocktailians. None-the-less it is a required ingredient for some cocktails and an interesting tool in the Cocktailians armamentarium. Chances are, if you come up with a cocktail using this it will be a new one. Even came up with a new drink for them. I was playing around with some ideas and came up with a hybrid of 2 of my (many) favorite drinks. Thinking was can I use only bitters to achieve a Aviation Cocktail without using Maraschino Liqueur (Hard to find a decent one sometime in a bar sometimes) and use a lemon bitter so it makes a clearer drink than using lemon juice. Problem was I ended up with a very dry (and strong) gin martini with flavor accents like an Aviation, So I decided to add the two vermouths for complexity and dilution of overall proof. The title is obviously a spoof (unreliable, underpowered, flimsy excuse for an aircraft for the title) -plus it was late and I am famous for not finding good names for anything I create. The Ultra Light A variation/cross between a Perfect Martini (1930's style) and the Aviation Cocktail, using Fee Bros. Bitters instead of Maraschino liqueur and lemon juice. 4 oz Citadelle Gin 1/4 oz Noilly Prat Sweet Vermouth 1/4 oz Noilly Prat Dry Vermouth 2-4 dashes Fee Bros. Lemon Bitters (to taste) 2-4 dashes Fee Bros. Cherry Bitters (to taste) Pour all ingrediants into cocktail shaker over ice. Shake vigorously for 30 seconds. Strain into chilled martini glass. Garnish with lemon zest. Enjoy! Has anyone else tried the Cherry Bitters yet? Curious as to what other people think of them or any recipe ideas for them

Actually if anyone is interseted I've done some reviews that answer some of the questions in the older posts about reviews of other gins at my website www.spiritsreview.com. I'm surprised that Kensington isn't more popular - it's aged in Bourbon barels for 2 years and makes a interesting martini and even a good gin and tonic (something I would not at first thought possible)They have a 3 year old version also but alas it is only in a fancy decanter at $180 a bottle and my curiosity (and money) only extends so far...

Kensington is aged 2 years ( for the cheap bottle)and is a interesting gin to work with.I know of a company who is experimenting with aging in Bourbon barrels but I am not at liberty to provide details.There are quite a few aged Genevers(Dutch) Jenevers ( Belgium) ranging from 6 months to 20 years old. Aging due to climatic and storage conditions (barrels used and temps) is quitye sedate compared to some spirits.I reviewed one on my website www.spiritsreview.com and I should have something in my adventure series in a week or two about the National Gin Museum in Hasselt Belgium which has about 300 different gins in their gift shop.Yes, tasting a few is included in the admission fee. As to aged Vodka it is called Starka (old),usually aged in wood with admixtures of port,sherry, apple and pears leaves among other things. One of the bottles I have is made by Stoli and the vodka is reddish in color - no age statement

As to the French anyone who hasn't seen it should watch Anthony Bourdains Show No Reservations specifically the segment called "Why The French Don't Suck" Which was produced after the the whole anti France hysteria started and showed their love and respect of all food. A wonderful show from a great series. I think maybe some of us should apply for political (and food) asylum in France. As to foie gras ban what's next? as someone once suggested meat? leather? fish?