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Better to Be Bitter!

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Better to Be Bitter! © Kathy Casey Food Studios® - Liquid Kitchen ™ - IACP 2011 What is it? Chances are… there is a bottle behind the bar right now •Simply bitters are a spirit based infusion of a number of herbs, spices, fruits, and aromatics. (some are nonalcoholic) •Bitters add a another layer of flavor to cocktails….and food. •Consider bitters to be the salt and pepper or the soy sauce of the beverage world. •Bitters also have the potential to be a powerful balancing agent in the kitchen. •Bitters have a rich history in the US and in Europe that is centuries old. •More than just a cure for hiccups. •Peychaud‟s, Angostura, Regan‟s are practically household names © Kathy Casey Food Studios® - Liquid Kitchen ™ - IACP 2011 Bitter History: An American Tale In the 1800‟s the development of bitters came about in two very different manners. The First: Developed by pharmacists, sold as a daily tonic for a range of ailments and proposed health benefits. •Angostura: developed in Venezuela in 1824 - produced in Trinidad as a stomach ailment remedy. Later becomes most commonly used bitters •Rum based, bittered by gentian, dominating flavors of cinnamon, clove, orange peel, and coffee. • Peychaud’s: created in early1800s by apothecary extraordinaire Antoine Amedee Peychaud in New Orleans. • Based on neutral spirit, bittered with gentian and carrying light flavors of anise and cherry. Distinctive red color. Classic ingredient in the original Sazerac cocktail. The Second: A nefarious concoction sold by traveling salesmen with plenty of medicinal promise with no bona fide consistency. © Kathy Casey Food Studios® - Liquid Kitchen ™ - IACP 2011 Viral Marketing: 1800’s Style Guide to becoming a successful Snake-Oiler: 1.Invest about $7.00 to print a couple hundred flyers promoting your “Miracle Cure-All”. 2.“Formulate” your elixir by mixing moonshine and a variety of “medicinal herbs”.. i.e. anything you can get your hands on that tastes awful. 3.Send scouts ahead to disperse flyers and start “buzz”. Spouting testimonials, (you may need one previously blind „patient‟) 4. Roll into town selling to the desperate and the gullible for .50 cents a bottle. 5. Move on as quickly as possible, before the townsfolk realize they have been duped. 6.Change the label and repeat…moving West. 7.Retire to California and open up a brothel. By 1903, selling bitters as a medicinal remedy had become outlawed. Because of the transient nature of the product there are many “lost” recipes for American Bitters.... but who is to say they are worth reviving? © Kathy Casey Food Studios® - Liquid Kitchen ™ - IACP 2011 Amaro: A More Developed History Amaro: The more complex European counterpart to the American Bitters. Amaro means “bitter” in Italian. •Bitters have a long and noble history in Europe dating back at the very least to the medicinal brews of medieval monasteries. •Monks grew herbs, dried them and worked them into special elixirs according to secret recipes. •European bitters are unique to the region where the ingredients are grown and distilled. People have a vested interest in the quality, care and integrity that goes into the final product, unlike the traveling sales man approach that occurred in early America. •Examples are: Averna, Amaro Nonino, Ramazzottia and the “now- hip w mixologists” Fernet-Branca (Fernet may contain: cardamom, saffron, codeine, mushrooms, beets, cocoa, gentian) © Kathy Casey Food Studios® - Liquid Kitchen ™ - IACP 2011 How Bitters Get Bitter Distillation: Using pot stills, the blend of herbs are distilled with a base spirit to draw out as much flavor as possible. Infusion: Most commonly herbs are combined in a base alcohol and left to set. Often the more powerful ingredients are infused separately and added back to control the balance. © Kathy Casey Food Studios® - Liquid Kitchen ™ - IACP 2011 Potable vs. Non Potable There are two types of bitters used in cocktails: Non- Potable Potable • Not intended to be consumed • Poured as a aperitif or digestif to stimulate appetite or aid alone due to strong flavors and digestion. high alcohol content. (usually • Can be consumed straight or between 70 and 90 proof). mixed into cocktails. • Allows them to be sold in grocery • Sweetened to balance flavor, stores and on the internet and and more enjoyable flavor. really anyone can make and sell them these days. Fernet-Branca, Jägermeister, and Campari, Averna, Cynar • Measured in dashes to round out a drink. Angostura, Peychaud's, Bitter Truth and Regan's © Kathy Casey Food Studios® - Liquid Kitchen ™ - IACP 2011 Bitters Heavy Drinks A few drinks stand to contradict the theory that bitters can only be measured by the dash: The Trinidad Special, the Trinidad Sour, and the Stormy Mia Tia (calls for 1 1/2 oz of Angostura!) Trinidad Sour Bartender Giuseppe Gonzalez of Clover Club and Dutch Kills created this drink. • 1 oz Angostura Aromatic bitters The drink was created by Giuseppe when he • 1 oz orgeat syrup and Damon Dyer of Flatiron Lounge were • 3/4 oz lemon juice playing around with the Trinidad Especial and • 1/2 oz rye swapping out various ingredients for the pisco (which is in the Especial). In the end they Shake well with ice and fine chose rye. strain in to a cocktail glass. Though this cocktail has a ton of bitters in it … it is amazingly well balanced. © Kathy Casey Food Studios® - Liquid Kitchen ™ - IACP 2011 A Little Drop Will Do Ya Other Uses for Bitters Though bitters can no longer be sold legally as health remedies, many people still turn to them for just that purpose. Here are a few of the more common (if unscientific) applications: • Hiccups Take a lemon wedge, coat it in sugar, then douse it with some bitters. Bite down, and your hiccups are supposed to disappear. • Upset Stomach A few dashes of bitters added to a glass of club soda or ginger ale may cure indigestion… a hangover helper too! • Mosquito Repellent? Did you not know that this is the best mosquito repellent? It keeps away all the mosquitoes! • Everything Else It is suggested that a few dashes will cure anything from a big hangover, a headache.. to the flu. © Kathy Casey Food Studios® - Liquid Kitchen ™ - IACP 2011 The Early Bitters Angostura Bitters: Possibly the most popular brand of bitters, Johann Gottlieb Benjamin Siegert, a German doctor, in Angostura, Venezuela in 1824 created this secret blend of tropical herbs and plants with the intent of curing a variety of illnesses. The brand is now produced in Trinidad and the blend is still a well-kept, but much appreciated secret. The oversized, awkward label has also become a trademark of the brand. -Rum based, bittered by gentian, carries dominating flavors of cinnamon, clove, orange peel, and coffee. Peychaud’s Bitters: Antoine Peychaud was an apothecary in 1830's New Orleans who began his mixing career after hours in his pharmacy. It was at that time that Peychaud mixed up his secret-recipe bitters with brandy and absinthe and created the first Sazerac, a cocktail that defined and influenced future cocktails. - Neutral spirit, bittered with gentian and carries a light flavor of anise and cherry. Fee Brothers Bitters: Produced in Rochester New York since the 1950's. The bitters rose in popularity with the distinction of being one of the most diverse lines of bitters. -Non Alcoholic: flavors include of celery, grapefruit, mint, peach, lemon, chocolate, old fashioned and whiskey barrel aged. © Kathy Casey Food Studios® - Liquid Kitchen ™ - IACP 2011 New Century Bitters We learned about old the classic Angostura & Peychaud's..today there are bitters being made by many companies enthusiasts. They range from classic to flavorful and fun. Regan’s No.6 Bitters: One of the newest bitters on the scene, Regan‟s Orange Bitters No. 6 is a shining star in the cocktail world. The idea was that of cocktail experts and authors Gary and Mardee Regan, who in the 1990's wanted a better orange bitters. The result is a versatile bitter of orange peel, cardamom, caraway, coriander and other herbs inspired by an old recipe -Neutral spirit; exceptionally rich and carries the flavors of coriander, cardamom, and orange including orange peel Bitterman’s Bitter Truth The Bitter Truth was founded in 2006 by Stephan Berg and Alexander Hauck out of the frustration of being unable to find quality cocktail bitters in the European market. Since then, The Bitter Truth has expanded its portfolio to include other flavorings, liqueurs and spirits. -They offer various flavors from the Lost Celery Bitters to a rich Xocolatl Mole that exemplifies the subtle character of bitter chocolate. Stirrings Blood Orange Bitters A lighter style modern day bitters. - Non alcoholic; mellower, a little sweeter with a nice blood orange color. Hometown or Homemade Many bars and bartenders are experimenting with their own blends and distributing locally. Like in the 1800‟s some are better than others. © Kathy Casey Food Studios® - Liquid Kitchen ™ - IACP 2011 The Bitter Challenge... At each Person’s Setting: On each Table: bitters place mat ice bucket with ice and scoop tasting glass of 1 oz bourbon bottle of Angostura tasting• glass of 1 oz vodka bottle of Peychaud‟s bottle• of chilled soda bottle of Fee Brothers Old bottle of chilled ginger ale Fashioned 5 stir sticks bottle of Liquid Kitchen Golden Era small tasting cup of each bitters: tray of bitters aromatics w tags Angostura 40-50 extra plastic glasses Peychaud's glass of pipettes Fee Brothers Old Fashioned unique bitters Gary Regan‟s Orange Bitter Truth Mole Kathy Casey Golden Era © Kathy Casey Food Studios® - Liquid Kitchen ™ - IACP 2011 Soda Water Bitters Flight: Ginger Ale Vodka Bourbon Fee Brothers Bitter Truth Kathy Casey Gary Regan‟s Old Angostura Peychaud's Golden Era Orange Fashioned Mole How to taste bitters: •I like to clap a drop between my hands and smell it first.
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