Author Topic: Bitters  (Read 1144 times)

Offline JJeffers09

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Bitters
« on: November 21, 2016, 10:34:50 PM »
Bitters, love them, need them, can't say you hate them.  Any cocktail needs them.  They are to the American/UK cocktail as hops are too beer in my opinion.  I am getting into making my own spirited bitters.  My latest an apple bitters makes an amazing old fashioned.  Nothing mind blowing, nothing sweet, just spicy 100proof rye, rough cut sugar, 3 dashes of apple bitters, a lemon twist and a medium cube.  It is making my vacation start right at 5:35.... 
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Offline narcout

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Re: Bitters
« Reply #1 on: November 21, 2016, 11:57:38 PM »
How do you make the bitters? 
It's too close to home
And it's too near the bone

Offline Joe Sr.

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Re: Bitters
« Reply #2 on: November 22, 2016, 03:00:42 AM »
I'm ok with peychauds. Haven't gotten into the fancy craft bitters.


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Offline pete b

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Re: Bitters
« Reply #3 on: November 22, 2016, 12:28:20 PM »
How do you make the bitters?
This book about bitters is good and has some good cocktail recipes in addition TG O bitters recipes. The process is to soak bitter herbs, roots etc. And other flavorings in high proof alcohol for a couple weeks, strain and cook down, then sweeten and bottle. It's easy but takes awhile.
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Offline MDixon

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Re: Bitters
« Reply #4 on: November 22, 2016, 01:02:54 PM »
I have a plethora of them, but seem to use West Indian Orange Bitters and Celery Bitters the most.
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Offline pete b

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Re: Bitters
« Reply #5 on: November 22, 2016, 01:38:09 PM »
I have a plethora of them, but seem to use West Indian Orange Bitters and Celery Bitters the most.
What do you use the celery bitters in?. I have celery from my garden that is in need of using up.
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Offline JJeffers09

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Re: Bitters
« Reply #6 on: November 22, 2016, 02:11:59 PM »
How I approach making almost any bitters:
step one pick out my bitters and my aromatics.
add to a vessel and add enough spirits of choosing to cover
hold for 14-18days shaking once a day
make a tincture of now "infused" spirits
separate solids from the tincture, I use a china cap and cheese cloth
take the bitters and aromatics from the tincture and boil for 10 mins, hold for a period of 7-10days
blend liquids together and syrup hold for another 3-5 days,  skim the scum and bottle away

Apple Bitters
8 Jonagold Apple peels
6 Honeycrisp Apple peels
2 Red Delicious Apple Peels
Zest of 1 lemon
2 cinnamon sticks
1tsp allspice
½ tsp coriander
1 tsp cassia chips
1 tsp cinchona bark
2 cloves
1 star anise
3 cups of knob creek Rye
2 ½ cups Water
2 ½ Tbsp Turbinado Syrup

It really adds something special to a cocktail night.  And making bitters together for the next cocktail night is fun too.  6 mason jars and a spirit of choice is really all you need to experiment with different combinations.
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Offline JJeffers09

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Re: Bitters
« Reply #7 on: November 22, 2016, 02:21:26 PM »
I have a plethora of them, but seem to use West Indian Orange Bitters and Celery Bitters the most.
What do you use the celery bitters in?. I have celery from my garden that is in need of using up.

the seeds and the vegetable.  I used about 1/3cup lemongrass, tsp coriander, 10 mint leaves, allspice berry, 1/2 tsp gentian root, 1/3cup celery seed, 1 1/4 cup celery, 2 cups of 151
« Last Edit: November 22, 2016, 02:25:21 PM by JJeffers09 »
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Offline pete b

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Re: Bitters
« Reply #8 on: November 22, 2016, 04:11:34 PM »
I have a plethora of them, but seem to use West Indian Orange Bitters and Celery Bitters the most.
What do you use the celery bitters in?. I have celery from my garden that is in need of using up.

the seeds and the vegetable.  I used about 1/3cup lemongrass, tsp coriander, 10 mint leaves, allspice berry, 1/2 tsp gentian root, 1/3cup celery seed, 1 1/4 cup celery, 2 cups of 151
I meant which cocktails. I definitely see using it in bloody marys but not sure what else.
pete
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Offline JJeffers09

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Re: Bitters
« Reply #9 on: November 22, 2016, 04:35:30 PM »
I like them in martinis, bloody Mary's and I like to cook with them.  Chicken noodle soup with a dash or two after caramelizing my veggies

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Offline JJeffers09

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Re: Bitters
« Reply #10 on: November 27, 2016, 01:39:09 AM »
Hmmm, bitter pineapple and bullet rye.  Spicey smooth rye and pineapple aroma.

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Offline erockrph

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Re: Bitters
« Reply #11 on: November 28, 2016, 06:53:03 PM »
Eric's wife: "What the hell's in all these mason jars this time?"

Thanks, guys  ;)
Eric B.

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Offline JJeffers09

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Re: Bitters
« Reply #12 on: November 29, 2016, 12:34:51 PM »
Eric, I feel your pain brother...

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Offline pete b

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Re: Bitters
« Reply #13 on: November 29, 2016, 03:46:54 PM »
Mine is very encouraging of this sort of thing and actually makes more bitters and syrups than I do. She has been making mead for over twenty years as well.
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Offline JJeffers09

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Re: Bitters
« Reply #14 on: November 30, 2016, 05:29:52 PM »
You're a lucky man...

Whistle pig 15 with lemon bitters, flamed lemon peel, and 1 cube of rough cut demerara

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