It Bitter Be Good!Did you know that there is more than one flavor of bitters? That’s right! This cocktail spruce is for more than an Old Fashioned and we carry virtually an entire line of one of the best brands: Fee Brothers! What the heck is bitters anyways? Don’t let the name lead you astray! Bitters used to be an old “elixir” or “snake oil” used to cure what ails you but now these versatile little charmers can be used to spruce up your cocktails! How did it end up in cocktails? It all started in 1906, when a law called the Pure Food & Drug Act was passed. This law required all products that claimed to cure your illnesses to prove it. So they started marketing it for cocktails!
Fee Brothers makes the following flavors:
Old Fashion Bitters Orange Bitters Peach Bitters Mint Bitters Lemon Bitters Grapefruit Bitters Rhubarb Bitters Cherry Bitters Whiskey Barrel Aged Bitters Ready to take your bartending to the next level? This six-bottle set includes six hard-to-find, hand selected cocktail bitters, including West Indies Orange, Peach, Lemon, Grapefruit, Mint and Old Fashioned — allowing you to expand your mixology horizons beyond the ol’ Jack and Coke. La Setima Stroll 2oz Milagro Silver Tequila 2oz Blood Orange Puree ½ oz Orangella ½ oz Simple Syrup 1oz Lemon Juice 3 dashes Fee Brothers Lemon Bitters In a mixing glass, combine all ingredients and shake. Strain into a rocks glass filled with ice and garnish with an orange twist. Bayshore Bubbly 1 white sugar cube 3 dashes Fee Brothers Peach Bitters Champagne
In a champagne flute, drop the sugar cube and dash the bitters on top. Then float the champagne until it fills the glass.
Bitters Braised Pork You can also use bitters in cooking! I’ve seen it in brownie recipes, wing recipes and even in goulash.
2 1/2 lbs. cubed pork for stew – cut into 2 inch cubes 4 T olive oil 2 medium onion, diced 8 cloves garlic, minced 2 flavoring peppers, minced 4 T fresh thyme, leaves only ¼ tsp black pepper 5 tsp Fee Brothers Old Fashioned Bitters 2 T tomato paste 3 fresh tomatoes, diced 1 C chicken stock ¼ C red wine 1 sweet pepper, diced 3 cloves garlic ¼ inch orange peel Optional: Pinch of red pepper chili flakes Salt to taste
Place the oil into a heavy, flameproof casserole pot or dutch oven over high heat. When the oil is shimmering, add the pork and sear the pieces [i.e. allowing the pieces to brown on both sides without allowing the pork to release too much liquid or burn]. Remove the pork from the pot and lower the temperature to medium. Add the onion and garlic, and sauté until transparent. Next, add the wine and mix well. Add the remaining ingredients and the pork into the casserole pot and place it in a 350 degree oven for 40-45 minutes, or until the pork is tender. Please note that you may need to reduce the liquid if you prefer a more concentrated flavor. To do this, remove the pork from the pot and place the pot on the stove on a med-high heat to reduce slightly.
Question: What’s your favorite way to use bitters?
Sources: It’s Better with Bitters! (Bar Mix Master)
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