4325 found Showing cocktails with ingredient Bitters

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Bourbon: Tasting the Good Stuff, Neat

This is the eighth installment in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

Old Fitzgerald Bonded Bourbon

(100 proof) DSP #1 – Bernheim, bottled DSP 31 – Heaven Hill, bottled 2013? $16

Golden amber color. Candy floss, honey and golden citrus on the nose, not sharp. Typical cream of wheat/plaster of Paris sweetness as well. Oily and slightly viscous, with alcohol burn fading into maple and corn sweetness at first, then more citrus and dusty-wheaty notes. The empty glass smells like bananas. Incredible value, if you like wheat Bourbons and can find it.

Very Old Fitzgerald 12 Year Bourbon

(90 proof), bottled 2009? $30

Moderate amber in color. Creamy nose, vanilla and marzipan, old furniture finish. The decrease is alcohol is evident, but there’s a drag of wood tannins across the front of the palate that takes a moment to turn from furniture shop (e.g. good wood aromatized by hot metal) to the cream of wheat sweetness. There’s some ornamentation of green spicy notes that must be from the wood, and this just feels heavier and more contemplative.

Old Weller Antique Bourbon

(107 proof) $26.50

Recent Additions

  • Spiced Dove — Mezcal, Allspice Dram, Bitters, Grapefruit juice, Lime juice, Simple syrup
  • King James — Rum, Brandy, Sweet vermouth, Curaçao, Maraschino Liqueur, Bitters, Orange peel
  • The Bishops Regret — Gin, Coca Leaf Liqueur, Genepy, Amaro, Fernet, Crème de Cacao
  • Young and Foolish — Vodka, Pineau des Charentes, Aperol, Dry vermouth, Pear liqueur, Grapefruit bitters, Lemon peel
  • Dead Man's Party — Cognac, Mezcal, Amaro, Aperol, Bitters, Grapefruit peel

Recent Discussion

  • Re Clover Club, 6 hours ago EtherPole commented:

    Anders Erickson modified it to 1:1:2/3 gin/vermouth/lemon juice and 4-9 raspberies muddled with 1/2oz simple
    https://www.youtube.com/watch?v=MkLZovhDN_k
    It's very delicious

  • Re Il Guero, 11 hours ago Jojiro commented:

    To Mixed up in Nashville:
    The main benefit of having a separate step with and without ice is that when you don't have ice, the bubbles you create are both smaller and not immediately being deflated by ice, which results in a much more stable foam overall. Depending on your technique, the quality of your eggs, and the quality of your ice, a dry shake vs. a reverse dry shake may give you better results - there isn't a "one size fits all" winner between the two methods. But having a separate "wet shake" with ice and "dry shake" without *is* something I've tested against just doing it all with the wet shake, and it does matter. I have even worked in bars that will take one large rock and one small piece of ice (either a Hoshi pillow or a single KD cube) and add it to the egg white tin, and then shake with that, to try to thread the needle - you get a foam and the idea is that, because you only have two pieces of ice total, you still can chill and dilute, without breaking up the foam quite as much as if you shook with more ice. I'm skeptical of this trick - you have to shake longer for the proper dilution, so those seconds you gained, you largely lose again - and the resulting foam is lesser for the corners cut. Sometimes a little methylcellulose incorporated into a batched cocktail, combined with the egg white, makes up for this...but at that point you are solving for bad technique with a chemical stabilizer.

  • Re Craft Cocktail Making: Theory and Structure of Acidity, 19 hours 51 minutes ago Jojiro commented:

    For these sorts of articles, could we get a date attached to the write-up? As time passes and vinegar becomes used in more and more drinks, this article won't be as contemporary, and it may be helpful for cocktail historians in 2040 or beyond to know what timestamp to attach to this essay.

  • Re Palomaesque, 20 hours 27 minutes ago Jojiro commented:

    The original cocktail's post says it is meant as a food pairing, to be enjoyed with smoked meats. Haven't tried the pairing, but from the taste of the drink it seems like a reasonable and delectable pairing.

  • Re White Light, 20 hours 51 minutes ago Jojiro commented:

    It's interesting to run into Vesper variants in the wild, since even "what a good Vesper is" remains a pretty tricky question to answer. All the same, I think most Vesper fans would find this to be a pleasing sipper.