Bitters

Bitters

A Spirited History of A Classic Cure-all, With Cocktails, Recipes, & Formulas

eBook - 2011
Average Rating:
1
1
Rate this:
Random House, Inc.
Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters. 
 
Author and bitters enthusiast Brad Thomas Parsons traces the history of the world’s most storied elixir, from its earliest “snake oil” days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process. 
 
Whether you’re a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike. 
 
Also featured are more than seventy cocktail recipes that showcase bitters’ diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons’s own repertoire like the Shady Lane, plus one-of-a-kind libations from the country’s most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes.
 
Part recipe book, part project guide, part barman’s manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.

Baker & Taylor
Presents a history of bitters, cocktail recipes, and how to make bitters at home.

Publisher: Berkeley : Ten Speed Press, c2011
Edition: 1st ed
ISBN: 9781607740728
1607740729
Branch Call Number: E-BOOK
Characteristics: 1 online resource (231 p.) : col. ill

Related Resources


Opinion

From the critics


Community Activity

Comment

Add a Comment

s
stephaniedchase
Nov 22, 2013

Part history of the changing American tastes in cocktails and ingredients used to make those cocktails; part guide to making your own bitters; part cocktail recipe guide. An interesting read, and a great resource.

Quotes

Add a Quote

s
stephaniedchase
Nov 22, 2013

The Red Carpet Reviver, p178: 1/2 oz blood orange syrup 1 oz Aperol 1 oz Lillet Blanc 1 dash orange bitters 1 dash grapefruit bitters chilled champagne Combine the blood orange syrup, Aperol, Lillet, and bitters into a mixing glass filled with ice and stir until chilled. Strain into a chilled double old-fashioned glass filled with ice. Top off with champagne and garnish with a blood orange twist.

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Explore Further

Recommendations

Subject Headings

  Loading...

Find it at SJCPL

  Loading...
[]
[]
To Top