Tag Archives: BITTERS & TINCTURES

Hold Fast The Summer

August is cooling down here in Western New York and although it’s not quite autumn yet, the fall flavors are already in full effect.

I love fall. It’s my favorite season. I love the cool temperatures and long sleeves, the pumpkin flavor and falling leaves — all of it! And I didn’t even mean to make a rhyme there!

Still, despite the fact that I love the fall, it’s hard to let the summer slip away so easily — especially when we’re still in the month of August.

And for that reason there’s this “Hold Fast The Summer.”

  
Hold Fast The Summer is a transitional drink, one part warm-weather nostalgia and one part acceptance of the changing seasons.

The recipe is easy — just Plantation’s pineapple rum, DeGroff’s pimento bitters and apple cider:

Ingredients
1 oz Plantation Pineapple Rum
1 oz apple cider
1 dash DeGroff’s Pimento Bitters

Preparation
Stir equal parts Stiggins’ Fancy and apple cider over ice with DeGroff’s pimento bitters then strain and shoot — or double the recipe and enjoy over ice. Adjust the cider accordingly to suit your tastes and prepare mentally for the colder weather coming in the months ahead.

  

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Filed under BITTERS & TINCTURES, BITTERS BRANDS, BRANDS, COCKTAIL RECIPES, RUM

Any Reason For A Sazerac Is Reason Enough For Me

Today is Katharine Hepburn’s birthday.

She was born May 12, 1907.

In celebration of her birthday, I say we should all have a Sazerac.

It’s the second time in a week that I’ve recommended this cocktail. And I’m sure I’ll find a dozen more reasons to do so again as time goes on, but today is about Katharine Hepburn.

I don’t know if she has a cocktail named after her at all, but she did drink a Sazerac or two in the film State of the Union, which was made in 1948.

 

The film stars Spencer Tracy and Katharine Hepburn as political campaigners, and at one point, a Southern guest of Hepburn’s character introduces her to the Sazerac cocktail.

The website The Hooch Life drscribes the scenario as follows:

In the classic political comedy, State of the Union, Katharine Hepburn’s character passes out after two of these cocktails while her drinking companion shouts, “Honey, make me another Sazerac!”

This official cocktail of New Orleans is as boozy as you’d expect, and, if it’s cool enough for Katharine, it’s more than cool enough for me.

Read the full list of 10 classic cocktails and who drank them in this 2011 piece on The Hooch Life.

INGREDIENTS

  • Sugar (or simple syrup)
  • 2 oz rye whiskey
  • 3 dashes Peychaud’s bitters
  • 2 dashes Angostura bitters
  • Absinthe rinse

PREPARATION

Chill a rocks glass. Give it an absinthe rinse, using only a small amount of absinthe (or Herbsaint)band then discard the excess liquid.

Stir all the ingredients except the absinthe over ice and strain into the absinthe-rinsed glass.

Rub a lemon peel around the rim of the glass and discard. The drink does not get a garnish.

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Filed under BIRTHDAYS, BITTERS & TINCTURES, BITTERS BRANDS, COCKTAIL CALENDAR, COCKTAIL HISTORY, COCKTAIL RECIPES, OLD HOLLYWOOD, RYE WHISKEY, WHISKEY

New To Me: Gran Classico

This was my main purchase from yesterday’s stop at Bag & String:

  

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Filed under AMARO, BITTERS & TINCTURES, BITTERS BRANDS, BOUTIQUE SHOPS, BRANDS, NEW TO ME

Bitters At Bag & String

Shot this pic today while shopping for booze at Bag & String in Lakewood:

  

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Filed under BITTERS & TINCTURES, BITTERS BRANDS, BOUTIQUE SHOPS, BRANDS, LAKEWOOD, PHOTO POST

Bittermens Available At Five & 20

Need a little something extra to take your mixology game to the next level?

Well, whille I was tasting spirits and craft beer at Five & 20 in Westfield yesterday, I noticed that they’re selling several Bittermens products alongside their in-house products and other merch.

Here’s a picture I took of their selection:

  

More than just bitters, Bittermens makes Citrates and Shrubs. More on those in a minute, but first, here’s a list of the bottles I saw on display at Five & 20 yesterday:

BITTERMENS AT FIVE & 20:

  • Boston Bittahs
  • Burlesque Bitters
  • ‘Elemakule Tiki Bitters
  • Hopped Grapefruit Bitters
  • Orange Cream Citrate
  • Orchard Street Celery Shrub
  • Xocolatl Mole Bitters

Small batch bitters have become extremely desirable in recent years as the ongoing renaissance in craft cocktails and mixology continues to boom.

Bittermens makes all its products by hand at its New Orleans facility from primarily organic ingredients. The company was founded by Avery and Janet Glasser and dates back to early 2007, when the pair were trying to make an extract of a traditional Mexican cooking sauce — which became their Xocolatl Mole Bitters.

There’s more info about the company and their products online at Bittermens.com.

CITRATES & SHRUBS:

For their Orange Cream Citrate, Bittermens uses citric acid instead of phosphoric acid to create an orange tincture that’s a riff on the classic sodajerk orange cream soda syrup.

A “Shrub” is also known as “drinking vinegar,” a beverage that dates back to colonial times and is made by combining vinegars with sugar and either fruits or vegetables. I made raspberry and blueberry shrubs last summer, as I posted here. And Bittermens produces a celery shrub, which Five & 20 is currently selling.

Where else can you get bitters in Chautauqua County?

BAG & STRING — If you’re looking for even more craft bitters, check out Bag & String. Last time I was in the Lakewood shop, they were stocking four flavors by The Bitter Truth — as well as a sampler pack which the company offers.

WEGMANS — Wegmans usually has both Angostura and Fee Brothers. Most all the other supermarkets in the county only have Angostura as far as I’ve seen.

CHAUTAUQUA RESTAURANT SUPPLY — Located down by McCrea Point in Jamestown is Chautauqua Restaurant Supply — where last time I checked, they stock Fee Brothers.

FORTE — Lastly, if you come see me at Forte in Jamestown, we currently have The Bitter Truth’s grapefruit bitters and Peychaud’s in addition to Angostura, Fee Brothers and Angostura Orange. Of course, unlike the avove mentioned locations, our bitters aren’t for sale. We just keep a variety in house for shaking up cocktails.


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Filed under BARS, BITTERS & TINCTURES, BITTERS BRANDS, BRANDS, CITRATES, MIXERS, SHRUBS, WESTFIELD

Hard Cider Cocktails

Last night I made two cocktails with DeMunck’s Hard Cider.

The first was a recipe I found online here through Liquor.com’s DrinkWire.

The article was a list of cider cocktails to make this fall, curated by Chilled Magazine. This first drink is their recipe and also their picture:

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Orchard Flowers
Ingredients:
•1/2 oz. Dry Gin (I used Boodles)
•1/2 oz. Elderflower Liqueur
•Splash Lime Juice
•3 oz. Dry Cider (I used DeMunck’s)

Preparation
Shake gin, elderflower liqueur and lime juice over ice and strain into a chilled martini glass. Top with cider. Garnish with a lime wedge.

The drink was good. Sort of like a French 75 in a way, swapping lemon for lime and using hard cider in place of champagne (plus the addition of elderflower liqueur). With that drink in mind, I came up with this next drink using whiskey, dark rum, bitters and ginger liqueur:

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Haunted Hayride
Ingredients:
•3/4 oz whiskey
•3/4 oz dark rum
•1/2 oz ginger liqueur
• Dash Angostura Bitters
•Splash lime juice
•3 oz. Dry Hard Cider (I used DeMunck’s)

Preparation
Shake whiskey (I used Knob Creek bourbon), dark rum (I used Meyers), ginger liqueur (Domaine de Canton) and lime juice over ice and strain into a chilled martini glass. Top with cider and add a dash of Angostura bitters. Garnish with a lime wedge.

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Filed under BRANDS, COCKTAIL RECIPES, HARD CIDER, LIQUEURS, WHISKEY

Seelbach On Esquire Network

Another new episode of “Best Bars in America” will air tonight on the Esquire Network.

I’ve written about the show before. In short though, the show follows two comedians (Jay Larson and Sean Patton) as they go from city to city checking out the list of “Best Bars In America” as published by Esquire Magazine.

This was my reaction last week when a Boston bartender served the guys a Seelbach Cocktail:
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Saaaaaayyyyy whhaaaaaaaattt!? Seelbach!?

One of the things I’m starting to love about this show is that every episode there tends to be some cocktail which was recently on my mind.

I first tasted Peychaud’s Bitters last August when a package I ordered from Buffalo Trace arrived. I immediately began making Sazeracs for myself at the bar, but in recent months I stumbled upon the Seelbach Cocktail and the Vieux Carre.

Now, I love the area in which I live. In fact, part of this blog’s focus is to celebrate Western New York. That being said, the only way I ever get to taste any “Classic Cocktails” is by making them for myself.

In the last year or two I’ve really been educating myself on old drinks and the new methods which have sprung up around the classic cocktails revival. So, of course, my research is going to overlap with what people are doing in bigger cities.

It’s no surprise then that a show like “Best Bars” would feature a “Jungle Bird” or a “Seelbach.” Still, I’m just happy to see it. As I said, I’ve only ever gotten to taste these cocktails when I’ve made them for myself, so it’s educational to watch as another bartender constructs them and talks about them.

Here’s the Imbibe recipe:

Seelbach Cocktail
•1 oz. bourbon
•1/2 oz. Cointreau
•7 dashes Angostura bitters
•7 dashes Peychaud’s bitters
•Champagne

Stir ingredients briefly over ice, strain into a chilled champagne flute, top with Champagne and garnish with a lemon twist.

Here’s the cocktail as they served it at Drink in Boston last episode:
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Oh, and I can’t believe I haven’t yet mentioned: 14 dashes of bitters.

New episode tonight on the Esquire Network. I’m not sure of the city, so if you know… Leave me a comment.

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Filed under BEST BARS IN AMERICA, BRANDS, COCKTAIL RECIPES, ESQUIRE NETWORK