how2heroes » Demystifying Bitters

Beverages » Demystifying Bitters

Years ago bitters were essential for top-of-the-line cocktails. Adam Lantheaume from The Boston Shaker re-introduces us to the reason bitters were so in demand. Once again a variety of bitters are presenting themselves in the best restaurants and bars as a must-have in cocktail repertoires. It's amazing how a few dashes of bitters can transform any beverage into a killer cocktail.

Print Recipe

Ingredients

Aromatic Bitters - For the Manhattan (traditionally 2:1)

2 oz rye
1 oz sweet vermouth
1-3 dashes of Angostura Aromatic Bitters
cracked ice
brandied or maraschino cherry for garnish

Orange Bitters - For the Original Martini (traditionally 2:1)

1 oz dry vermouth
2 oz gin
2 dashes orange bitters
lemon peel for garnish

Peychaud's Bitters - For the Sazerac Cocktail

1 sugar cube
2-6 dashes of Peychaud’s Bitters (or o taste)
2 oz rye
Abisinthe or Absithe substitute to rinse glass
cracked ice
lemon peel for garnish

How-to

The Manhattan

Put cocktail glass into the freezer to chill
Add ingredients to a mixing glass, then add ice, (preferably cracked)
Stir with a bar spoon until the glass gets very cold and the proper amount of dilution is achieved, about 20-30 seconds
Remove cocktail glass from freezer and strain mixture using a julep strainer from mixing glass to the chilled cocktail glass
Put a good brandied or maraschino cherry on a cocktail pick and lay over or in drink and enjoy while still cold

The Original Martini

Put cocktail glass into the freezer to chill
Add ingredients to a mixing glass, then add ice, (preferably cracked)
Stir with a bar spoon until the glass gets very cold and the proper amount of dilution is achieved, about 20-30 seconds
Remove cocktail glass from freezer and strain mixture using a julep strainer from mixing glass to the chilled cocktail glass
Using a channel knife, cut a long lemon twist over the drink so the oils from the peel land on the drink's surface. Rub the peel over the rim of the glass and drop in and enjoy while still cold

The Sazerac Cocktail

The directions below look and feel long and cumbersome, but it's a very pleasurable preparation that you should enjoy almost as much as the drink itself

Fill an old-fashioned glass with ice and let sit to chill while preparing the drink
In another glass, traditionally another old-fashioned glass but a mixing glass will work just fine, add the sugar cube and Peychaud's bitters. Muddle the cube into the bitters. Add the rye
Add ice and stir until chilled
Discard the ice from the original prepped glass and pour a small amount of absinthe in and slowly turn the glass on it's side to coat the inside of the glass. Discard any extra absinthe. (You'll want to leave it in there because it'd be a waste to toss it, but it's too strong to leave in the glass and it'll ruin the proportions of the Sazerac)
Strain the cocktail from the mixing glass into the, now rinsed, old-fashioned glass
Cut a piece of lemon peel and squeeze over the glass to release it's oils

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Comments (5)

Posted Tuesday, April 14, 2009, at 12:50 pm by Amanda:

Very insightful!! Easy learning.....can't wait to try the bitters!!
Posted Sunday, March 8, 2009, at 10:54 pm by Donna Viera:

I love Adam's obvious passion for and knowledge of bitters. A fun video and a lot of great information. Thanks, Adam!
Posted Sunday, March 8, 2009, at 1:00 am by Bea Viera:

Such great info. Can't wait to incorporate bitters in my next drink.
Posted Friday, March 6, 2009, at 10:37 pm by John L.:

Even though I once tended bar (in a former life) the only thing I knew about bitters was the standard hangover cure, which I may have used once or twice. It's terrific that someone came up with this idea. Adam seems like a great spokesman and will be even better when he improves his delivery a bit. After that I look forward to seeing him on the "Today Show".
Posted Friday, March 6, 2009, at 8:55 pm by Carol Viera:

That was fascinating! I had no idea about this stuff!

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