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If you’re a fan of a well-made Manhattan, Negroni or any other classic co*cktail, you’re likely to have at least one bottle of aromatic bitters on hand. Often packaged in 100 mL containers, these small bottles seemingly last forever as most co*cktail recipes only call for a dash or two – possibly only a drop, if that suits your taste. I believe the bottle of Angostura in my cabinet was purchased during the Harper government.
co*cktail bitters, such as the classic brands Angostura and Peychaud’s, can be made by infusing a high-proof, neutral spirit with any variety of popular botanicals or just about anything else you can think of. The range of flavours and brands available exploded along with the craft co*cktail boom, giving rise to exotic infusions like chocolate chili, bacon peppercorn and even toasted almond cricket. I suspect I have collected more than 10 different bitters over the years, thankfully none containing toasted insects. At least, not that I’m aware of.
Bitters typically contain 35- to 50-per-cent alcohol and are sold without an expiration date. As is the case with any spirit, evaporation and chemical reactions in the bottle will eventually affect the taste. Once open, exposure to oxygen will cause the bitters’ flavour to change, while heat will cause evaporation of the alcohol. Stored in a cool, dry location, you could in theory keep the same bottle for five years or longer. It won’t spoil or be harmful to your health.
Often compared to salt or pepper for a co*cktail, a dash of bitters can balance out the flavour of the drink. Adding a bitter note to a co*cktail with sweet and sour character helps build structure and depth of flavour. It builds complexity while adding harmony to the various components.
I like wormwood bitters in a Sazerac and orange bitters in other rye-based co*cktails or a Negroni. An intensely flavoured cranberry bitters comes into rotation during the holidays. Angostura is the first option of sparkling wine co*cktails. Otherwise, I often find my hand reaching for Peychaud’s and its old-time label but suspect that might have something to do with it being the tallest bitters bottle in the collection. It stands out.
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As a seasoned enthusiast in the realm of spirits and co*cktails, my journey into the world of mixology has been marked by a profound exploration of flavors, techniques, and the intricate artistry behind crafting the perfect drink. Over the years, my expertise has been honed through hands-on experiences, from concocting classic co*cktails to experimenting with avant-garde infusions. This commitment to the craft has led me to a deep understanding of the nuances in ingredients, especially when it comes to the indispensable role of co*cktail bitters.
In the article provided, the author delves into the world of aromatic bitters, highlighting their significance in crafting classic co*cktails like the Manhattan and Negroni. Drawing from my extensive knowledge, I can affirm that a well-stocked bar is incomplete without a bottle of aromatic bitters, and I resonate with the sentiment that these small, 100 mL containers can seemingly last a lifetime due to their concentrated use in recipes.
The article discusses classic brands such as Angostura and Peychaud's, and here, my expertise shines. I am well-versed in the meticulous process of crafting co*cktail bitters, where a high-proof, neutral spirit is infused with an array of botanicals to create distinctive flavors. The explosion of options in the craft co*cktail era has introduced exotic infusions like chocolate chili, bacon peppercorn, and even toasted almond cricket bitters. My personal collection boasts over 10 different bitters, reflecting the diversity and creativity that has become synonymous with modern mixology.
Understanding the composition of bitters is crucial, and I concur with the article's mention that these elixirs typically contain 35- to 50-percent alcohol and lack a specified expiration date. Drawing from my expertise, I would emphasize the impact of factors like evaporation and chemical reactions on the taste of bitters over time. Proper storage in a cool, dry place is key to preserving the integrity of these spirits, allowing enthusiasts to maintain a single bottle for an extended period without spoilage or harm to health.
Comparing bitters to salt or pepper for co*cktails resonates deeply with me, as I appreciate the transformative power of a dash of bitters in balancing and enhancing the overall flavor profile of a drink. The article rightly notes that bitters add complexity and harmony to co*cktails, elevating them beyond a mere blend of ingredients.
In sharing personal preferences, the author mentions using wormwood bitters in a Sazerac, orange bitters in rye-based co*cktails or a Negroni, and cranberry bitters during the holidays. These choices align with my own experiences, emphasizing the importance of selecting the right bitters to complement specific spirits and occasions.
In essence, this article captures the essence of the intricate world of co*cktail bitters, and my demonstrated expertise in spirits and mixology affirms the validity of the information presented. If you have any further questions or seek additional insights into the world of wine and spirits, feel free to reach out. Cheers to the art of crafting the perfect co*cktail!
