A bitters thread

[Andrew_Kotowski]

By far and away, my favorite producer of bitters is Miracle Mile. I use their Forbidden Bitters for Manhattans

Me, too. Love Miracle Mile, love Louis (the guy who makes them) and have accumulated a number of his bitters over the years, none of which get used as much as the Forbidden.

This. Have been using Miracle Mile for years, as a friend designed his labels and turned me on to them. The Forbidden bitters (name derived from the inclusion of Tonga beans) are epic in a Manhattan, adding a vanilla flavor that is just spectacular.

[ToddFrench]

So, if one were to stray from Angostura Bitters for Manhattans or Old Fashions, what else would one buy?

You know, bitters are something that you can experiment with. Also, Old Fashions are so versatile; there are so many takes on them. I make a drink that is 2 parts Bulleit, 1 part Cointreau, 6 dashes of Regans orange bitters and lemon twist. Shake it hard and serve it in a martini glass. My friend and I wanted an old fashioned the other day. Couldn’t drive to get all ingredients. Used a beautiful Belle Meade Bourbon, a dropper full of hibiscus bitters from 18*21, and a spoonful of water and powdered sugar mix, served in OF glass with ice. It was so tasty! I have made them since. The other night I made one with high end cherries, orange and citrus bitters and one dash of lavender bitters. Think I used Belle Meade again and a dash of the cherry syrup. No sugar of simple. They were excellent and took a few tries to get the bitters drops right. But the aromatics and flavor were perfect. That was in a glass w ice again.

Charlie, sounds great. But I would be stirring rather than shaking.

He’s heard this before

[Charlie_Carnes]

Was waiting for this! For this particular drink, it’s all alcohol, and the shaken ice shards and coolness, render the drink refreshing. But there I go again mentioning ice and bourbon in the same sentence. Let the flogging begin. .

Mike, on a hot afternoon, try it both ways. I will too and see how I feel.

[Kelly_Walker]

Crude Bitters. I like their “Sycophant” orange & fig for Old Fashions. Bittery is in Raleigh NC but they have an online store. Came highly recommended by some serious barmen.

Crude Bitters and Sodas Shop

[Paul_Miller]

Another good producer is Pink House Alchemy

pink House alchemy - Simple Syrups, Bitters, and Shrubs

Their Smoldered bitters is really good, as is their Mexican Chile syrup.

[Paul_Miller]

Another good option is from Woodford Reserve. They sell their own bitters.

[Mike_Cohen]

Crude Bitters. I like their “Sycophant” orange & fig for Old Fashions. Bittery is in Raleigh NC but they have an online store. Came highly recommended by some serious barmen.

Crude Bitters and Sodas Shop

I like Crude Bitters as well. Not as much as I like Miracle Mile, but every once in a while I like to change things up. “Bitterless Marriage” for Manhattans and “Sychophant” for Negroni’s.

[Kelly_Walker]

Crude Bitters. I like their “Sycophant” orange & fig for Old Fashions. Bittery is in Raleigh NC but they have an online store. Came highly recommended by some serious barmen.

Crude Bitters and Sodas Shop

I like Crude Bitters as well. Not as much as I like Miracle Mile, but every once in a while I like to change things up. “Bitterless Marriage” for Manhattans and “Sychophant” for Negroni’s.

Ooooh that sounds good. Have to give that a try!

[Mike_Cohen]

Crude Bitters. I like their “Sycophant” orange & fig for Old Fashions. Bittery is in Raleigh NC but they have an online store. Came highly recommended by some serious barmen.

Crude Bitters and Sodas Shop

I like Crude Bitters as well. Not as much as I like Miracle Mile, but every once in a while I like to change things up. “Bitterless Marriage” for Manhattans and “Sychophant” for Negroni’s.

Ooooh that sounds good. Have to give that a try!

I’d throw the Sychophant in a Boulevardier as well.

[Kris_Patten]

Peychauds and Angostura are good stock bitters. Scrappy’s and Bittermen’s have some cool options. Been testing thru Australian Bitters Co. to see about carrying them, but haven’t had booze in a few weeks so need to get back into them, tried Coffee and Smoke, still need to try Grapefruit, Barrel Spice, and few others. Solid so far.

[Brent_C_l_a_y_t_o_n]

Crude Bitters. I like their “Sycophant” orange & fig for Old Fashions. Bittery is in Raleigh NC but they have an online store. Came highly recommended by some serious barmen.

Crude Bitters and Sodas Shop

Kelly,

Thanks for the tip I will check them out this weekend when I’m in town.

[JulianD]

Who is making the hibiscus bitters you guys are trying?

[DougS]

Has anyone tried milk washing their bitters? I did a large batch of Angostura a couple of years ago and thought it was very interesting. It changed the profile as I lost certain flavors along with the bitterness. I wish I could remember some of the really distinctive cocktails I made with it. If anyone has done this, I wonder if you have favorite applications.

[Brent_C_l_a_y_t_o_n]

Who is making the hibiscus bitters you guys are trying?

Dashfire for me.

[JulianD]

Miracle Mile restock at K&L.

[Robert_M_yers]

I just bought this one on a whim because it sounds great. No idea how to incorporate it though. Thoughts on good uses?

[Jorge_Henriquez]

Hmmm, maybe start with something simple like a Dirty Martini? Gin and Tonic?

[Kris_Patten]

Hmmm, maybe start with something simple like a Dirty Martini? Gin and Tonic?

Or just go classic and make an Old Fashioned?

[Jorge_Henriquez]

Hmmm, maybe start with something simple like a Dirty Martini? Gin and Tonic?

Or just go classic and make an Old Fashioned?

OF to me calls for either fruit bitters (citrus or cherry) or maybe Molasses bitters; not herbal.

[Robert_M_yers]

Hmmm, maybe start with something simple like a Dirty Martini? Gin and Tonic?

G & T is my go to drink and I don’t think it works with what I’m looking for in London Dry….but in a St George Botanivore, which is very earthy to start, it works well. I’ll try the Manhattan next as the back label says it mimics vermouth, which I can see to a point.