I would like to give a special thank you Robert R for this blog post. A great customer, a gentleman, a scholar and a fantastic writer! Thank you again!
Bitters and Liqueurs
Bitters and liqueurs are underrated in America’s collectiveconsciousness. We tend, and I very much include myself in this estimation, toglorify brewing and distilling. The zeitgeist of Prohibition era America wasmorphed into a caricature: the “heroic bootlegger.” This is now an almostaspirational figure, carrying enough prestige on its own to maintain the buzzof what has been called America's “craft-beer revolution.”
The groundwork that allowed for this explosion of varietywas laid at the sunset of Prohibition with the development of a three-tieredsystem: producers, distributors, and retailers. I admit, it’s fascinating todip into the history of beer in America and see how the sequencing of laws andregulations sparked a cultural movement that persists and thrives today. Moreinteresting, I think, are niche layers within that cultural movement; thesubset within a subset, sparking a counterculture and echo that became known asthe co*cktail Revival.
Now, I’m not a historian, and there are many arguments to bemade that the co*cktail Revival is over. Sadly, we won’t know the extent of acultural movement until it is well in the past and we’ve had time to digest thenuances to the fullest, but adding my opinion; I don’t think this era is over.I think it’s just moved indoors. Even before Covid-19 locked everything down,people were more and more exploring co*cktails in the home. Being a freelancemixologist is made easy these days by the simple availability of knowledge.Enter a question into your search bar and you’ll find answers for your homebar. The internet is ready to transport you into the world of DIY infusions and“How to bitters” for “better this” and “smoother that.” Welcome! This articleis an introduction into that world. As I said, a subset of a subset…
Liqueurs
What exactly is a liqueur? For our purposes, a liqueur is aninfusion composed of distilled spirits and additional flavorings, one of whichis almost always a sweetener. If that definition sounds a little wishy-washy,that’s because it is. Liqueurs are troublingly difficult to define if you digtoo deep, but they are deliciously easy to make at home.
The Tools
Weirdest first, an alcohol hydrometer, or more precisely, aProof and Tralle hydrometer. This will measure alcohol by volume (ABV), whichis important not only to be safe and accurate, but if you find yourself in aplace in the world where you need to mix a high proof neutral-grain spirit toget a desired ABV. Also provided is this online calculator, as many people may findthemselves wanting to dilute their liqueurs or bitters to their desired ABV anda hydrometer isn’t accurate once sugar comes to the party. Next, a kitchenscale, followed by a couple measuring cups, some cheesecloth or a muslin bagand, for the bitters, a coffee filter. Optional are a few mason jars to do theinfusing and cute bottles for your bitters.
A “Strong, Neutral” Spirit
“Neutral” here means vodka, and “strong” means over 40% ABV.In truth, you should be aiming for something in the 50% ABV range. This isbecause the solvent, in this case ethanol, needs to be abundant enough to drawout the flavors that are added to the base. This is not a hard and fast rule. Aliqueur’s base can be anything: brandy, gin, rum, whiskey, tequila, but the ABVwill play a role in how long it takes to infuse your base. Speaking of…
Flavorings
Botanicals, nuts, fruits - coffee is especially chic rightnow, but the suggestion for starting this is to raid the spice cabinet:rosemary, cinnamon, ginger, nutmeg, dried chamomile flowers (a personalfavorite), and I’d be remiss not to mention tea. I will say that whatever yourflavor adventures, please do your research, and make sure it’s edible. With allthings culinary, proceed with caution.
Infusing
This is straightforward; take your base and your flavoringsand put them together in a clean, sealable container. It’s expected that youringredients are swimming in the alcohol, not merely submerged (you’d be makingbitters in that case, but more on that later). Then, let it sit in a cool spotaway from sunlight for several days. When is it done? That depends on a lot ofthings. How powerful were your flavorings? How powerful was your alcohol ofchoice? Truth is, you’re looking at a range of about 2 days to 2 months…I knowthat sounds ridiculous, but that’s because it’s heavily based on your personaltastes. Just give the mixture a shake every day and a taste every other day.Once it’s to your liking, strain it with some cheesecloth or a muslin bag toremove the solids. Generally, liqueurs come in between 15-30% ABV, so adddistilled water to bring your liqueur to the desired ABV. Keep in mind that ifyou’re going to add a lot of sugar, this will also affect the final ABV, so usethe calculator above to help. Remember, these ABV suggestions keep with thegeneral field of liqueurs, but there are a few that clock in at 55% ABV.However, those high proof liqueurs are outliers among an otherwise morereasonably diluted category of spirits.
Make it Sweet…Or Not
Technically, to be a liqueur, it must have 2.5% sugar byweight, so get your scale ready. If your palette gravitates towards liqueurswith “crème” somewhere on the bottle, they often begin at 25% or more sugar byweight. Table sugar or simple syrup are the common sweaters of choice, butpeople often use honey, agave, maple syrup, even sucralose (Splenda) and Steviafind their way into home infusions if the crafter is so inclined.Recommendation: start at that 2.5% by weight…then taste. Add a little moresweetener…mix…taste. Do this until you like it. It’s worth noting that if youplan to age your liqueur (people often leave them for 2-3 months for theflavors to meld), this will soften the final product and round the ethanoledges, so go slightly shy on the sweetener. You can always add more later.
What of Bitters?
Shockingly, the methods are almost identical: solvent Ameets flavor B in their clean, sealable vessel of choice, and have a vacationin a cool spot away from the sun. Rather than swimming in the alcohol, youringredients should be only just covered for maximum extraction. The realdifference between bitters and liqueurs is the purpose of the final product.Bitters are called bitters because they are just that, bitter! They areconcentrated additives used to bring complexity where things might otherwise beflat. While they are usually used in a co*cktail - the Sazerac, touted asAmerica's first co*cktail, certainly has bitters in the recipe, one or twodashes have been known to find their way into ice cream and coffee in mypersonal experience. They can technically also be imbibed straight. A shot of pureangostura bitters is hilariously known in some countries as “The Bartender’sHandshake.”
The Bitter Method
It’s worth it to look for an ABV at or above 50% forbitters. You're looking to really extract the flavors from your ingredients andthat higher ethanol content is what you need to do it well. Bitters, unlikeliqueurs, are often unsweetened, though this too is not at all a rule. The realchoice for the home bitterer is whether to go all-in-one or do separateinfusions.
All-in-One
It’s in the name; you put together all the ingredients youwant in your bitters in one vessel. You submerge them in your spirit of choice,agitating them every day and tasting every couple of days until they have theproperties you’re looking for (a few days to a few weeks). Strain your solutionthrough a coffee filter to remove the solids and bottle in your clean vessel ofchoice. If you have a recipe for bitters you want to try, this method is foryou.
Separate Infusions
This is my preferred method for granular control. You canmake multiple infusions, each representing just one ingredient, then mix themtogether to create your own unique bitters that are tailored to your personaltastes. It’s the same method as above: submerge, agitate, wait, taste, strain,and bottle. The additional fun with this comes with the experimentation;putting together 10 parts orange peel, 5 parts cocoa nib, and 2 parts gingerjust to see what that’s like. Fyi…it’s spicy.
A word of warning when tasting: bitters often contain thingslike clove, gentian root, barks, zests, etcetera, so it’s recommended that youput one or two drops in an ounce or two of water to taste rather than take themstraight. This will also reflect how they disperse in a fluid, which isespecially handy to know for making co*cktails.
Hey, you made it all the way to the bottom. That’scomforting. It shows a passion (maybe just a patience) for this imprecisemethodology. That may be what connects us. Not just you and I, but backwards intime to those first brewers and apothecaries, those first alchemists and sages,mixing and mashing until they made something that echoed through time. Maybethat’s too romantic. Too imprecise. But, if you didn’t have a bit of romance inyou, would you really be making this stuff?
Related Products
Certainly! The article you provided delves into the world of bitters and liqueurs, emphasizing their historical significance, the process of crafting them, necessary tools, ingredient choices, infusion techniques, and the distinguishing features between the two. Let's break down the key concepts and information mentioned in the article:
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Bitters and Liqueurs Overview:
- They're often overlooked in America's beverage culture despite their historical importance.
- The article highlights the 'co*cktail Revival,' discussing its current status and the evolving interest in homemade co*cktails, especially with the availability of online resources.
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Liqueurs:
- Defined as infusions of distilled spirits with flavorings, typically including a sweetener.
- The Tools: Mentioned tools include a hydrometer, kitchen scale, measuring cups, cheesecloth/muslin bag, coffee filter, mason jars, and bottles.
- Base Spirit: Usually a strong, neutral spirit (like vodka) with an ABV of 40% or higher, aiding in flavor extraction.
- Flavorings: Varied options such as botanicals, fruits, nuts, spices, and teas are recommended for infusion.
- Infusing Process: Involves combining the base spirit and flavorings in a sealed container, allowing it to sit for days to months based on personal taste preferences.
- Sweetening: The sweetener, typically constituting at least 2.5% sugar by weight, is added to the liqueur. Various sweeteners like sugar, honey, agave, etc., are suggested.
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Bitters:
- Similar infusion process as liqueurs but distinct in purpose, as they are meant to add bitterness and complexity to beverages.
- The Tools: Similar tools are required for bitters-making as with liqueurs.
- Solvent: A higher ABV (around or above 50%) is recommended for extracting flavors effectively.
- Differentiation: Bitters are concentrated and usually unsweetened, used to enhance co*cktails or consumed sparingly due to their bitter nature.
- Bitter-making Methods: All-in-One (combining all ingredients in one infusion) or Separate Infusions (creating separate infusions for individual ingredients then combining).
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Crafting Process:
- Both liqueurs and bitters involve a process of infusing ingredients into a base spirit, allowing for personalization and experimentation with flavors.
- Both types require regular tasting and agitation during the infusion period to achieve desired flavors.
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Safety and Experimentation:
- Caution is advised when tasting bitters due to their bitterness and concentrated nature.
- Encouragement for experimentation with different ingredients and combinations to create unique flavors and experiences.
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Historical Context and Connection:
- The article connects the process of making these beverages to historical practices of alchemy, brewing, and mixing, implying a connection between modern crafters and their historical counterparts.
Understanding these concepts and the detailed process involved in crafting liqueurs and bitters provides insight into the depth and complexity of mixology, allowing enthusiasts to explore and create unique flavors at home.
