According to cocktailian A.J. Rathbun, this drink has its origins in Louisville, KY's pre-Prohibition years. It makes heavy use of bitters, incorporating two different types. That's not seen too often but results in a pleasant yet intricate sparkler that's ideal for slow sipping alongside awards show commentary. For the recipe, keep reading.
- Get to know your bitters better.
- Get to know your bitters better. — The Epi-Log
- Here's a rich vegetarian soup recipe. — The Atlantic
- Would you drink whiskey in a can? — Eater
- Alice Waters and Bruce Aidells are just a few people who attended the Good Food Awards. — Grub Street SF
- Chef Alain Ducasse is mentoring 15 underprivileged woman and teaching them how to cook. — The New York Times
- A new Kraft kiosk scans your face and knows what you should eat. — Fast Company
- A preview of James Kent's upcoming battle at the Bocuse d'Or. — The Feast
- Learn how to make Andrew Carmellini's cauliflower. — Serious Eats
- The traditional way to make a perfect espresso.
- The traditional way to make a perfect espresso. — The Atlantic
- Mario Batali has two new cooking shows in the works. — San Jose Mercury News
- An early look at Má Pêche's beef seven ways. — Mouthing Off
- Chatting with the world's barista champion. — Serious Eats
- Walmart will donate $2 billion to food banks over the next five years. — USA Today
- Find out what President Obama ate at a special $15,000-a-plate dinner last night.— Grub Street NY
- What do you think of Seattle's Best Coffee's new logo? — Eater
- Make ramp season last longer by pickling them. — Huffington Post Food
- Learn how to concoct aromatic bitters at home. — Chow
This name brand of bitters is said to contain over 40 ingredients — although few can know for sure, since the recipe, which was developed as medicine by a German doctor in Venezuela in 1824, is a closely guarded secret.
Unlike many other bitters, Angostura isn't a citrus blend, but rather contains water, vegetable flavoring extracts, and a bitter root called gentian. It is also 44.7 percent alcohol by volume, and, contrary to belief, doesn't contain Angostura bark.
More than 180 years later, little has changed, except for the fact that the House of Angostura is now based on the island of Trinidad and Tobago. Dashes of the concentrated ruddy orange tonic are used to add color and aroma to drinks, as well as flavor without changing the sweetness level. Angostura is a key ingredient in popular cocktails such as the Old Fashioned and the Pisco Sour.
Last week it was Cocktail Week here in San Francisco and I was lucky enough to attend a bunch of the events. The highlight was Thursday's bar school — a day of education. Since I'm an avid home mixologist, I checked out the House-Made Ingredients How-To taught by Jeff Hollinger, general manager at Absinthe, and Neyah White, bartender extraordinaire at Nopa.
In the drinks industry, both Jeff and Neyah are pioneers when it comes to creating bitters, cordials, tinctures, syrups, etc. The duo has made it its mission to bring back the craft of cocktail making one bottle of bitters at a time. To check out their tips for making bar ingredients at home and see a gallery of images from the class, read more
On paper — specifically, the menu at San Francisco speakeasy Bourbon and Branch — the combination of bourbon, orange bitters, and coffee liqueur sounds a bit strange. But one sip and it all makes sense. I suggest you broaden your understanding and do the same.If you're partial to bourbon, as I have been lately, or spiked coffee drinks, or orange-flavored dark chocolate desserts, then you'll love the Revolver. It somehow hints at all three concepts while tasting absolutely novel. To get the recipe, read more
Like bitters, maraschino liqueur is an essential ingredient in many classic cocktails but serves an opposite purpose. The cherry-derived spirit offers just a hint of sweetness that's not at all syrupy. I particularly love cocktails that combine bitters and maraschino, as the competing elements come together for a very complex taste.
The festive Fat Prince challenges (in a good way) the taste buds even more, with earthy rye and a float of Brut champagne. Though the combination isn't timid, it's a highly sippable tipple. It's also a great way to get acquainted with maraschino, but if you can't find it, you can substitute kirschwasser. To get the recipe, read more
Recently Lucas Bols, the spirits brand behind Bols Genever, announced a unique series of classic cocktails seminars. The discussions would happen four times a year in both New York City and San Francisco. Along with the city by the bay's best bartenders, I was lucky enough to score an invite to the first seminar, "The History and Influence of Bitters." Here, I give you an account of the event.
Sunny weekends in San Francisco are hard to come by. When I awoke last Saturday to clear-blue skies, I headed over to Bar Bambino, an Italian nook in the city with a new back patio.
There, I enjoyed the perfect warm-weather drink: a spin on sangria that was refreshing and fruity without being overly cloying or too heavy on the alcohol. With one in hand, I imagined I was an effortlessly chic Italian woman. I snagged the recipe for the next real Summer day.
The cocktail calls for white wine (I'd recommend a Sauvignon Blanc, or any other dry white with mineral notes) as well as orange bitters, which can be found at large liquor stores. For the recipe, read more
The other night I found myself at Nopa, a San Francisco restaurant known for its great food and equally respectable drinks. My drink of choice was the pisco sour, the slightly sweet, tart, frothy lemon cocktail made with pisco, a regional South American brandy. This is a wonderful concoction and I'm excited to re-create it at home.
If you don't own pisco, you can find it at a well-stocked liquor store or online. The pisco sour and its namesake spirit have been at the center of a centuries-old battle between Chile and Peru, with both countries claiming it their own.
Note that this recipe calls for Chilean pisco, which is sweeter, with slightly lower alcohol content than Peruvian pisco. If you substitute Peruvian pisco, increase the amount of simple syrup and lemon juice according to your taste. To get the recipe to this lovely Latin libation, read more