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Behind the Scenes at Fee Brothers

Behind the Scenes Nick Guy Post a comment

Known best for its bitters, Fee Brothers has been around for 150 years. We had a chance to go behind the scenes at the company's Rochester, NY headquarters. More

Abbott's Bitters: Reintroducing a Classic

Lizz Schumer Post a comment

Resurrecting a defunct bitters brand took Peter Schaf and John Troia seven years of research and testing. More

3 Great New(ish) Cocktail Bitters

Cocktail 101 Michael Dietsch 8 comments

Back in my day, when you wanted to make a cocktail, and you needed some cocktail bitters, you went to the soda-pop aisle of your grocery and found the shelves dedicated to mixers for adult beverages, and if you were lucky, you'd see a bottle of Angostura right there sitting next to the lime cordial and the sour mix and the tonic water. These days, you kids are spoiled for choice. More

A Guide to Defunct Cocktail Ingredients

Cocktail 101 Michael Dietsch 14 comments

When you start looking through vintage cocktail books, one thing you'll quickly notice are the names of obscure ingredients. Now, some of these ingredients are still in production—you might have to hunt a while; you might even need to have a friend bring a bottle home from overseas. But others are truly defunct, no longer made. What did they taste like? How were they made? Here's our guide to a few bitters, liqueurs, and cordials that truly have disappeared...and a few that are being revived by upstart brands. More

DIY vs. Buy: How to Make Your Own Mole Bitters

DIY Projects Marcia Simmons 1 comment

Not that long ago, mole bitters seemed like an exotic and strange ingredient. But now they're all over cocktail menus and I have come to consider them a drink-mixing necessity. I've always liked the combination of chocolate and spice, but being able to use these flavors to liven up my cocktails has been a revelation. More

Orleans Aperitif Ciders: Vermont-Made Alternatives to Campari and Lillet

Maggie Hoffman 4 comments

Domestic vermouth is super-hot right now—there's a bevy of small producers making new vermouths using high-quality wine and a range of both traditional and experimental flavorings. But what about alternatives to classic bitter cocktail ingredients like Campari and Lillet? Enter Vermont's Eden Ice Cider, with their new bitter aperitif ciders. More

DIY vs. Buy: How to Make Your Own Grapefruit Bitters

DIY Projects Marcia Simmons 3 comments

A few dashes of grapefruit bitters can put a so-so sparkling wine cocktail into fabulous territory or turn a limp Paloma or Gin & Tonic into a bright and balanced thing of beauty. But even though grapefruit bitters have been called for in cocktail recipes since the 1860s, many liquor stores don't carry them. DIY to the rescue! More

Add Bitters To Your Soda! 12 Combos We Love

Carey Jones 22 comments

One of our favorite beverages around the Serious Eats office is bitters and soda. We've got a good dozen types of bitters in the Serious Eats liquor shelves—cranberry! Peychaud's! black walnut!—and just a few dashes can turn plain ol' soda water into something much more exciting. But what about bitters and soda? Like soda-soda, pop-soda, not soda water. Why have diet Coke when I could have diet rhubarb coke? Why cream soda when it's so easy to make creamsicle-soda? More

DIY vs. Buy: How to Make Cherry Bitters

DIY Projects Marcia Simmons 4 comments

Asking me to pick my favorite cocktail is sort of like asking parents which of their kids is the best. It's a hard question to answer, but deep in my heart, I know. Sorry, Sazerac and Martini, even though I love you so, the Manhattan is easily my favorite drink. So I was surprised that a simple change to this classic drink made me love it even more. More

25 DIY Cocktail Projects for Stocking Up Your Home Bar

DIY vs. Buy The Serious Eats Team 1 comment

Whether it's infusing your own vodka or crafting the ideal elderflower cordial, you can tap into your creativity to make better cocktail components, made with all-natural ingredients, for cheaper than you'd buy at a liquor store. More

DIY vs. Buy: How to Make Amaro

DIY vs. Buy Marcia Simmons 1 comment

Amaro is yet another item from behind the bar that started out as a way to cure what ailed us—it was once a treatment for everything from an upset stomach or colicky baby to cholera. Really, "amaro" (or amari, in the plural) is just a general name for a bitter, herbal liqueur. More

DIY vs. Buy: How to Make Rhubarb Bitters

DIY vs. Buy Marcia Simmons Post a comment

Rhubarb is one of my favorite cocktail ingredients. When rhubarb season arrived, I ran to buy as much as I could from the market that's usually first to get all the seasonal produce. When I couldn't find it, I went to the manager in a panic. "We used to stock that," he said. "But nobody likes it, so we stopped." I then dramatically flung myself onto the nearest support beam and screamed, "Noooooo!" as if I just found out Darth Vader was my father. (He is not.) Luckily, the next store had a whole display of rhubarb and promised me that they would keep stocking it throughout the season. More

Cocktail Trend: More Than A Dash of Bitters

Maggie Hoffman 16 comments

Bitters are often thought of as the salt and pepper of the cocktail world, adding just a touch of spice to focus and deepen the flavors of a drink. It makes sense to use them sparingly—a 4-ounce bottle of Angostura can sell for $9 or more, and it's potent stuff, so a drop or two goes a long way. "But we're living in an age of extreme ingredients," says Theo Lieberman of Lantern's Keep and Milk & Honey in NYC, "everywhere you look, there's pork belly." So perhaps the time for the extreme use of bitters has come. More

4 Awesome DIY Cocktail Recipes from Chicago's Yusho

Where to Drink: Chicago Roger Kamholz Post a comment

Every ingredient that conceivably can be made in-house is made in-house at Yusho in Chicago's Logan Square. Alex Bachman has put together a broad and endlessly enticing debut menu for Yusho that pays homage to several classics while also striving to break new ground. Here are 4 drinks we loved (plus the recipes to make them yourself!) More

DIY vs. Buy: Should I Make My Own Orange Bitters?

DIY vs. Buy Marcia Simmons 2 comments

Orange bitters are basically my cocktail Superman. When I've screwed up a drink by making it too sweet or gotten so close to perfection only to end up with something flat-tasting, orange bitters have swooped in to save the day. Just a drop or two can add the right depth or bridge together ingredients that aren't quite living up to their mixological potential. But orange bitters are so much more than a way to fix a bad drink—they're an essential part of so many balanced cocktails because of their deep, citrusy, spicy, and complex flavor. More

Serious Reads: Bitters, A Spirited History of a Classic Cure-All by Brad Thomas Parsons

Book Reviews Anne Zimmerman 90 comments

Part history, part project guide, and part recipe book, Bitters: A Spirited History of a Classic Cure-All with Cocktails, Recipes & Formulas manages to do what most do not: wrap up centuries worth of information about a single subject into one book you'll be eager to dig in and out of. Read on to learn more and win a copy of your own. More

Brunch Drinks: Mojo Rising

Heather Arndt Anderson 1 comment

Mojitos are such a refreshing way to chase the sticky morning heat; but if you're like me, the last thing you want is a big mouthful of yard clippings every time you take a sip. And lot of mojitos are so cloying that they leave me even thirstier, rather than slaking a sticky throat the way a proper cocktail should. Clearly this wheel, while not needing reinvention, needed a little tuning. More

Cocktail 101: All About Orange Bitters

Cocktail 101 Michael Dietsch 4 comments

We find ourselves now in a sort of orange bitters renaissance, but it was by no means ever clear that this would happen. It's truly instructive to take each brand—Fee's, Regan's, Bitter Truth, and Angostura—and test each of them in cocktails. Even in a small dose, a dash, each brand asserts its personality. More

How to Make Your Own Cocktail Bitters: Krangostura

Zachary Feldman 11 comments

These days, you can't move a millimeter in even the dingiest of contemporary drink dens without hearing that "B" word: bitters, bitters, bitters. But what are bitters really made of? And how can you go about crafting your own? More

Cocktail 101: All About Bitters, Part 2

Cocktail 101 Michael Dietsch 11 comments

Last week, we dipped into a little bitters history. Today we'll look at the two champions of the bitters field: Angostura and Peychaud's. More

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