Angostura Bitters Winery

• June 2009

  This is my new Favorite Cocktail, for my introduction to which I copiously thank Nicholas Jarrett[1], Apothecary[2], and Plymouth Gin[3]. It's a wonderful middle point between the Aviation and the traditional Martini (the one that's closer to the Martinez, not the "dry" version that... Read moreThis is my new Favorite Cocktail, for my introduction to which I copiously thank Nicholas Jarrett[1], Apothecary[2], and Plymouth Gin[3]. It's a wonderful middle point between the Aviation and the traditional Martini (the one that's closer to the Martinez, not the "dry" version that now horrifies me). !http://eclipsed.net/~gr/Pictures/2009-06-10/Attention.jpg! 2½ oz Plymouth-style gin (the easiest obtainable version in the US is Plymouth-brand Gin, see also [3]) ½ oz Crème de Violette ½ oz dry vermouth (I recommend Noilly Prat or Dolin; substitute LIllet Blonde for a sweeter, softer taste) 2 dashes orange bitters (although I don't think much of it generally, I actually like Fee's for this. I think Angostura's and the Bitter Truth's may also work well but, regrettably, I don't have any of either at the moment to try. Regan's is too assertive for this.) ½ barspoon (about one sixteenth of an oz) absinthe Optionally: 2 drops (use an eye-dropper, really) vanilla extract (I recommend Penzeys[4]) Stir all ingredients well (30 seconds or longer) on ice, strain into a cocktail glass, garnish with a lemon twist. Should you have the bar equipment available[5], don't mix the absinthe in, but mist it over the top. That tip's shamelessly lifted from Nick and [2]'s new bartender, Preston. [1] Formerly of [2], now of the Franklin Mortgage & Investment Company -- http://www.thefranklinbar.com/ [2] http://www.apothecarylounge.com/ [3] http://www.plymouthgin.com/ [4] http://www.penzeys.com/ [5] http://www.amazon.com/gp/product/B00004SPZV    (hide)

  Forum post in the topic Recipe: the Attention by gr

  
  

• April 2009

  This is probably not what you're looking for, joss, but here's a Manhattan ... lacking ⅛!) 2 dashes Angostura bitters (don't neglect this: the St. Germain doesn't come out without it) Stir all ingredients on ice, strain into a cocktail glass, granish with a lemon twist if... Read moreThis is probably not what you're looking for, joss, but here's a Manhattan ... lacking ⅛!) 2 dashes Angostura bitters (don't neglect this: the St. Germain doesn't come out without it) Stir all ingredients on ice, strain into a cocktail glass, granish with a lemon twist if desired (try it without first)    (hide)

  Forum post in the topic My two (current) favorite... by gr

  
  

• April 2009

  Generally, bitters do accentuate flavors already present in a cocktail more than bring their own to it. (If you want to taste bitters on their own, put several more dashes than you normally would on ice in a glass and top it with seltzer). That said, most brand's orange bitters do... Read moreGenerally, bitters do accentuate flavors already present in a cocktail more than bring their own to it. (If you want to taste bitters on their own, put several more dashes than you normally would on ice in a glass and top it with seltzer). That said, most brand's orange bitters do hold on to a bit of actual orange flavor even in a drink. Of the ones your likely to find at retail, I like Regan's best, don't much care for Fee's (as with most of what Fee's makes, they're not exactly subtle), and find Angostura's recently-added (at least on these shores) offering a bit bland. I'm suggesting them here because, traditionally, the Martini (and the Martinez before it) was made with a healthy dose of orange bitters. After quite some time drinking dry martinis because I didn't know any better, I've started taking martinis somewhere between 1:1 and 3:1 (gin:vermouth) depending on the quality of the vermouth (or Lillet Blonde works well too, as in the Vesper) with the orange bitters and it's a MUCH more interesting drink.    (hide)

  Forum post in the topic Vesper Martini by gr

  
  

• February 2009

  Okay, I've been procrastinating on this long enough. I started getting snobby about cocktails with the martini, and then cast it off for quite a while, but I've returned recently. My palate has shifted quite a bit since, taking my model from M*A*S*H, I ordered a gin martini as all... Read moreOkay, I've been procrastinating on this long enough. I started getting snobby about cocktails with the martini, and then cast it off for quite a while, but I've returned recently. My palate has shifted quite a bit since, taking my model from M*A*S*H, I ordered a gin martini as all gin and then saluted France (which doesn't even make sense! Dry vermouth was traditionally called, state-side, "Italian vermouth"!). So, here we go on a roughly chronologically-ordered walk through to the modern martini. I'll be skipping a few steps but hitting the highlights. For more on the historical details, I encourage you to consult Jerry Thomas's "Bartenders Guide" (I'm looking at the recent photographic reproduction of the 1887 edition, but it goes back earlier in the 19th century), Harry Craddock's "Savoy Cocktail Book" (originally published circa 1930), Gary Regan's "Joy of Mixology", and Paul Harrington's "Cocktail: the Drinks Bible for the 21st Century". And, probably, also Charles Baker's "Jigger, Beaker and Glass: Drinking Around the World" (that's originally the sub-sub-title, as RBoulanger can atest, having recently retrieved a truly vintage copy of same from his maternal grandfather's library), a copy of which I regrettably lack. Editions of all of these are readily available on amazon.com. In all cases, the preparation directions are to stir (for roughly 30 seconds) on ice and strain into a cocktail glass (preferably chilled), and then garnish as you please: I usually use lemon twists, but that's because I grew to detest olives in martinis over time. The cocktail onion is also a valid garnish, but something of an acquired taste. Garnishing with an onion makes the drink a Gibson in some circles. (As replacing the gin with vodka makes the drink a Kangaroo in certain circles. People who correct you on these sorts of things are jerks, doubly so if they're serving you the drink.) Note that the martini is to be stirred, not shaken. The latter became popular in modern times due to a miscomprehension stemming from the Bond films: Bond's request for his martini to be shaken, rather than stirred, is strange, arguably absurd, and part of his cover at the time (to appear foppish, largely). One does not shake drinks absent citrus or egg white: they neither need nor benefit from the aeration. (Some bartenders choose to stir rather than shake any drink with bourbon, but that's a whole other can of worms.) To quote Jeffrey Morgenthaler ( http://www.jeffreymorgenthaler.com/ ): "Shaking a clear drink is like shaking a baby. First, there's a lot of foaming, and then you're staring death in the face." The Martinez (widely considered to be the historical predecessor to the modern martini; it does, as you'll note, differ from the modern recipe in several significant ways) !http://eclipsed.net/~gr/Pictures/2009-02-21/martini-1-s.JPG! 2½ oz London dry gin 1¼ oz sweet vermouth (prefer Cinzano or Punt e Mes) ¼ oz maraschino liqueur 2-6 dashes (just a recommendation: "to taste" hereafter) orange bitters (Jamie Boudreau, always complicating things, calls for a dash each of Regan's and Fee's, while Regan himself calls for regular Angostura, not orange at all; I just use whatever orange bitters comes to hand) The 50/50 Martini !http://eclipsed.net/~gr/Pictures/2009-02-21/martini-2-s.JPG! 2 oz gin 2 oz dry vermouth (but make sure you're using a decent vermouth, or you want to skip to the next recipe; Noilly Prat is the lower fringe here, Martini & Rossi doesn't cut it) orange bitters to taste The Martini (it gets the canonical name because this is how I like them now, so there) !http://eclipsed.net/~gr/Pictures/2009-02-21/martini-3-s.JPG! 3 oz gin (you can vary this pretty widely for different results; I like all of Plymouth, Bluecoat, Hendrick's, South, and Tru on a semi-regular basis: each of those make for a very distinct drink) 1 oz dry vermouth (the lower volume is more forgiving of lesser vermouths) orange bitters to taste (including not at all) gr's Old Martini Recipe (I still like this from time to time, but it's just not terribly exciting) !http://eclipsed.net/~gr/Pictures/2009-02-21/martini-4-s.JPG! 4 oz gin (the drink pictured here is yellow because I used Tru Organic Gin — http://www.truorganicspirits.com/gin.html — for it, because I can no longer get my head or mouth around drinks without some degree of Flavor to them; it'd be clear with most gins) Stir as usual, wash the glass with dry vermouth and discard the vermouth, garnish with a lime twist (pictured with a lemon twist because I already had some cut). Any questions?    (hide)

  Forum post in the topic Recipes: Martini by gr

  
  

• February 2009

  That does sound good! Whose blood orange bitters are you using? I've seen several companies foisting citrus bitters that are not, when it comes down to it, (non-potable) bitters, but really more of a shrub. Not that there's anything wrong with that, and the product is tasty, but... Read moreThat does sound good! Whose blood orange bitters are you using? I've seen several companies foisting citrus bitters that are not, when it comes down to it, (non-potable) bitters, but really more of a shrub. Not that there's anything wrong with that, and the product is tasty, but it's the truth in advertising failure that bugs me. Proper orange and lemon bitters (Fee's, Regan's, even Angostura taste nothing like these products, and don't work the same way in a cocktail.    (hide)

  Forum post in the topic Best "go to" cocktail? by gr

  
  

• December 2008

  I learned this one from Deep Ellum in Allston, a neighborhood of Boston, MA, which has quite the Manhattan-based cocktail menu. !http://eclipsed.net/~gr/Pictures/2008-12-10/Toronto.jpg! It may not be much to look at, and it's a simple drink to make, provided you've got the... Read moreI learned this one from Deep Ellum in Allston, a neighborhood of Boston, MA, which has quite the Manhattan-based cocktail menu. !http://eclipsed.net/~gr/Pictures/2008-12-10/Toronto.jpg! It may not be much to look at, and it's a simple drink to make, provided you've got the ingredients, but this is a very pleasurable riff on the Manhattan. 4 parts rye (or a dry bourbon) 1 part Fernet-Branca (replacing the Manhattan's rosso vermouth) several dashes of Angostura or Peychaud's bitters to taste    (hide)

  Forum post in the topic Recipe: the Toronto by gr

  
  

• March 2008

  @Philip: yes, I've certainly had white sangria (for sure in a tapas restaurant ... a bit of fruit salad and Angostura bitters)... nor, really, anything I've ever heard of, but it sure sounds like a good way to get a brawlingly mean hangover. Along the sangria line, but not... Read more@Philip: yes, I've certainly had white sangria (for sure in a tapas restaurant ... a bit of fruit salad and Angostura bitters)... nor, really, anything I've ever heard of, but it sure sounds like a good way to get a brawlingly mean hangover. Along the sangria line, but not explicitly mentioned here, is mulled wine (which is served hot, doesn't usually also include booze, and is more about adding spices than fruit). I've got a bartender's book at home that I'm pretty sure has several other wine-inclusive recipes, but I can't think of them off the top of my head    (hide)

  Forum post in the topic Mixing wine by gr

  
  

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