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ITT: Barware, Cocktail Accessories, Bitters, etc. - Page 19

post #271 of 377
Thread Starter 
Harvested two batches of bitters today. One was another batch of my aromatic #1 and the other is a new recipe, aromatic #2. #2 has molasses and cherry bark in it, amongst other things, and I'm happy with it. Both batches got a teaspoon of wormwood that steeped for one week.

Picked up a bottle of Fee Brothers Cherry bitters today. Very nice and I plan to try it in some stuff.

Tried a little of my current batch of cask manhattans. Two months on oak now and very smooth. Butterscotch and vanilla.
post #272 of 377

I admit that I am not a huge collector of bitters, I only have 8 or so, and I've had a number that disappointed me (the ridiculously expensive Boker's, Bitter Truth Jerry Thomas, and Fee Bros Aztec Chocolate -- its artificially flavored and tastes a little like Tootsie Rolls-- Fee uses a lot of artificial flavors so I am leery of them), so I am less inclined to get a bunch of bitters. I did, however, pick up a Fee Bros Gin Aged Orange Bitters today and am very impressed with that. I don't have my Angostura Orange with me in my 'new' bar, just Regan's, and it blows Regan's out of the water.

 

As for mixing glasses and such, I saw a lot of phenomenal glassware when I was in Japan, especially in Yanaki and in Asakusa along the Kappabashi-dori (the street of restaurant supply stores). It seemed like every other glassware store had a huge selection of cocktail ware, and the Yarais were everywhere. I eventually went with a different brand. Don't know why I am relating this other than to say that Japan is a joyful world of cocktail, and I would really encourage everyone to go at some point in their lives.

 

~ H

post #273 of 377
Fee bros cherry, celery, and rhubarb are killer.
post #274 of 377
Thread Starter 
I'm a big fan of their old fashioned bitter too.
post #275 of 377
I would add in Fee Bros. peach and their whiskey barrel aged bitter.
post #276 of 377
Quote:
Originally Posted by Huntsman View Post

I admit that I am not a huge collector of bitters, I only have 8 or so, and I've had a number that disappointed me (the ridiculously expensive Boker's, Bitter Truth Jerry Thomas, and Fee Bros Aztec Chocolate -- its artificially flavored and tastes a little like Tootsie Rolls-- Fee uses a lot of artificial flavors so I am leery of them), so I am less inclined to get a bunch of bitters. I did, however, pick up a Fee Bros Gin Aged Orange Bitters today and am very impressed with that. I don't have my Angostura Orange with me in my 'new' bar, just Regan's, and it blows Regan's out of the water.

As for mixing glasses and such, I saw a lot of phenomenal glassware when I was in Japan, especially in Yanaki and in Asakusa along the Kappabashi-dori (the street of restaurant supply stores). It seemed like every other glassware store had a huge selection of cocktail ware, and the Yarais were everywhere. I eventually went with a different brand. Don't know why I am relating this other than to say that Japan is a joyful world of cocktail, and I would really encourage everyone to go at some point in their lives.

~ H

Japan kicked off the American cocktail craze. They are also the land of cocktail BS aka the hard shake.
post #277 of 377
Quote:
Originally Posted by kwilkinson View Post

Fee bros cherry, celery, and rhubarb are killer.

I've had a bottle of strawberry cider sitting around for ages waiting for me to get around opening it for some summer cocktails.

In other words, I need to find rhubarb bitters.
post #278 of 377

this is just my small collection of Angostura Bitters. Regular, Diamond Jubilee and Mini.

I have an Orange bitters somewhere around but I couldn't find it.

 

 

 

post #279 of 377
What's the difference?
post #280 of 377
Thread Starter 
One bottle is a mini and one has a special label. Duh.
post #281 of 377
Quote:
Originally Posted by Bhowie View Post

What's the difference?

 

Quote:
Originally Posted by Piobaire View Post

One bottle is a mini and one has a special label. Duh.

 

Yeah, the Diamond Jubilee one is the exact same thing.

post #282 of 377
Thread Starter 
Used my Bittercube bitters, the cherry bark/vanilla/cocoa recipe, in a cask aged manhattan. I'm going to put down a batch of bitters with cherry bark as the dominant note today. I'll know by October 1 how it turned out.
post #283 of 377
Quote:
Originally Posted by Aneil4lom View Post


Yeah, the Diamond Jubilee one is the exact same thing.

Wow, youre lame.
post #284 of 377
Thread Starter 
Quote:
Originally Posted by Piobaire View Post

Used my Bittercube bitters, the cherry bark/vanilla/cocoa recipe, in a cask aged manhattan. I'm going to put down a batch of bitters with cherry bark as the dominant note today. I'll know by October 1 how it turned out.

Okay, just got around to doing this. I had no cacao nibs that day, got some, and then forgot about doing this.

So, wild cherry bark, cacao nibs, vanilla bean pod, cinnamon stick, a single clove.
post #285 of 377
Quote:
Originally Posted by Piobaire View Post

Harvested two batches of bitters today. One was another batch of my aromatic #1 and the other is a new recipe, aromatic #2. #2 has molasses and cherry bark in it, amongst other things, and I'm happy with it. Both batches got a teaspoon of wormwood that steeped for one week.

Picked up a bottle of Fee Brothers Cherry bitters today. Very nice and I plan to try it in some stuff.

Tried a little of my current batch of cask manhattans. Two months on oak now and very smooth. Butterscotch and vanilla.

 

Just out of curiosity, how much bitters is each batch?

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