The Craft Cocktail Bitters Artist's Perspective: We examine the essence of bitters from the standpoint of the skilled craft cocktail bitters artist, providing insight into the artistry behind this essential element.
The Professionals' Point of View: We recognize the vital insights of the professionals who incorporate bitters into their daily cocktail creations. Their experience sheds light on the practical and creative dimensions of using bitters.
The Historical Context: We trace the journey of bitters from their original intended use to their contemporary revival. This historical perspective illuminates the resurgence of bitters' popularity, a phenomenon embraced by both professional bartenders and home mixologists in the realm of modern craft cocktail making.
This comprehensive exploration offers a well-rounded understanding of the role and significance of Cocktail Bitters, catering to the curiosity of both novices and aficionados in the world of mixology.
]]>History/Use: Bitters, as Hellmich notes in her book, have a rich history, originally developed for medicinal purposes. Their origins can be traced back to ancient herbal remedies, where they were believed to aid digestion and promote well-being. Over time, they transitioned from apothecaries to the world of cocktails - and their popularity in classic drinks like the Old Fashioned and the Manhattan is well-documented, becoming essential components in classic drinks. This historical transformation reflects how bitters evolved from a functional elixir into a key ingredient for enhancing the flavors and aromas of modern cocktails. They were used to add depth and complexity to cocktails, and their popularity in classic drinks like the Old Fashioned and the Manhattan is well-documented.
Ingredients/Production: Traditional bitters involve a fusion of distilled alcohol with a mix of botanicals, herbs, spices, and fruits, often featuring bittering herbs like Gentian and Wormwood. At Napa Valley Bitters, Gentian is a common ingredient across all flavors except our Fleur De Sel Tincture. Every bitters brand prides itself on distinct recipes, creating a vast array of flavor and aroma combinations. The production process typically involves maceration in alcohol, lasting anywhere from two weeks to several months or even years.
Two approaches exist: individual ingredient maceration followed by precise blending or simultaneous maceration of all elements. Napa Valley Bitters favors the latter for several reasons, mainly due to its space efficiency and ease of flavor replication in smaller batches, making it a preferred method in our artisanal bitters production.
Modern Definitions: In the contemporary bar scene, bitters have transcended their historical medicinal role, even though some herbal extract companies still produce "bitters" for various therapeutic purposes. Today, bitters serve primarily as flavor enhancers, introducing balance and complexity to cocktails by infusing them with depth and aromatic richness. Their versatility is showcased in a diverse array of flavors, from classic aromatic profiles to exotic varieties like tamarind, banana, chili, and many more. This expansion in flavor options and the creative use of bitters has enabled mixologists to craft a wide spectrum of unique and exciting cocktails, enriching the world of modern mixology.
Modern Use: In the modern mixology landscape, bitters have become indispensable, playing a pivotal role in enhancing the flavor profiles of cocktails. Bartenders deftly incorporate them into both timeless and inventive new concoctions, skillfully crafting well-balanced drinks with layered, nuanced tastes that delight the discerning palate.
Most Used Brands and Flavors: Prominent brands like Angostura and Peychaud's continue to be essential in classic cocktails such as the Angostura Sour and Sazerac. Yet, the bitters market has witnessed a surge in diversity, with a myriad of brands and flavors. Innovations like Napa Valley Bitters' Chocolate Bitters and Banana Bitters exemplify this diversity, granting bartenders the creative freedom to concoct one-of-a-kind cocktails. We would even say that a home bar is not complete without them. However...
Killer Recipe using Napa Valley Bitters Chocolate Bitter & Banana Bitters: To fully appreciate the modern evolution of bitters, try this tantalizing recipe: The "Chocolate Monkey Martini." Combine 2 oz of vodka, 1 oz of chocolate liqueur, 1/2 oz of banana liqueur, and 2-3 droppers full of Napa Valley Bitters Chocolate Bitters & Banana Bitters in a shaker with ice. Shake well, strain into a chilled martini glass, and garnish with a banana slice and very light dusting of cacao powder. It's a delightful fusion of flavors that exemplifies the endless possibilities bitters offer in contemporary mixology.
A Non- and Low-Alc Lifestyle: The emergence of the non-alcoholic and low-alcohol lifestyle has reshaped the modern bar scene, resulting in notable shifts within the realm of cocktail bitters. With an increasing number of individuals opting for sober or low-alcohol choices, there's a rising demand for non-alcoholic bitters. Simultaneously, the desire to relish thoughtful and innovative cocktails in vibrant bar environments remains strong. To meet these evolving preferences, innovative solutions like vegetable glycerine-based non-alcoholic bitters have entered the market. These products replicate the aromatic and flavor-enhancing qualities of traditional bitters, sans the alcohol content. Consequently, both professional bartenders and home mixologists can craft intricate, well-balanced, alcohol-free cocktails, contributing to the ever-evolving, inclusive nature of the cocktail industry.
]]>Exploring the Timeless Elegance of the Manhattan Cocktail
For well over a century, the Manhattan cocktail has stood as a paragon of classic mixology, maintaining its popularity with an unwavering charm. Comprising whiskey, sweet vermouth, bitters, and a maraschino cherry garnish, this enduring concoction embodies the essence of the spirit-forward and aromatic cocktail tradition.
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]]>Exploring the Timeless Elegance of the Manhattan Cocktail
For well over a century, the Manhattan cocktail has stood as a paragon of classic mixology, maintaining its popularity with an unwavering charm. Comprising whiskey, sweet vermouth, bitters, and a maraschino cherry garnish, this enduring concoction embodies the essence of the spirit-forward and aromatic cocktail tradition.
The Quintessential 2:1 Cocktail
Unlike the Martini, which has witnessed fluctuating proportions over time, the Manhattan's accepted specifications have remarkably resisted the tides of trends. This enduring 2:1 ratio, with its robust concentration of spirits, has become synonymous with the drink's character.
The Rye vs. Bourbon Debate
A perennial point of contention among cocktail enthusiasts revolves around the choice between rye whiskey and bourbon in a Manhattan. Rye, often hailed as the traditional pick, supposedly echoes the preferences of New Yorkers during the cocktail's inception. However, bourbon, with its unique allure, has also left an indelible mark on this classic.
Rye whiskey introduces spicier and more peppery notes to the mix, while bourbon tends to bring a touch of sweetness. As sweet vermouth already contributes richness and a rounded flavor, drier rye whiskey often plays the role of a counterweight. Yet, the right bourbon can accomplish the same effect. With the broad spectrum within each whiskey style and the unique characteristics of individual bottlings, the choice ultimately boils down to personal taste—use the whiskey you love.
Crafting the Perfect Manhattan
Ingredients:
An essential detail in perfecting the Manhattan lies in the cherry choice. Luxardo cherries, with their complex, spicy, and almost nutty profile, elevate the drink in a way that standard maraschino cherries simply cannot match. This nuanced addition harmonizes seamlessly with the overall flavor profile of the cocktail.
In conclusion, the Manhattan is not just a cocktail; it's a timeless journey through flavors and history. Its enduring popularity is a testament to the exquisite balance achieved by combining a few simple ingredients in a classic 2:1 ratio. So, whether you prefer the robust kick of rye or the sweeter notes of bourbon, the Manhattan invites you to savor the elegance of a bygone era in every sip. Cheers to the enduring allure of a truly classic cocktail!
Further Explorations of the Manhattan Cocktail*
The Manhattan, a cornerstone in the mixologist's arsenal, has spawned a myriad of inventive variations that add a thrilling twist to the classic template. Dive into the spectrum of possibilities with these notable Manhattan derivatives that have captivated cocktail enthusiasts across time.
Bobby Burns: A Scotch whisky Manhattan deviating from tradition by swapping bitters with the herbal complexity of Benedictine.
Martinez: A potential precursor to the Manhattan, the Martinez merges gin with sweetening from maraschino liqueur, offering a delightful fusion of Martini and Manhattan influences.
Perfect Manhattan: A symphony of sweet and dry vermouth, this rendition explores equilibrium by using equal parts of both.
Monte Carlo: Infused with a dash of Benedictine, this Manhattan variant introduces a nuanced flavor profile while maintaining the cocktail's essence.
Revolver: A contemporary rebel, the Revolver shakes things up by substituting coffee liqueur for sweet vermouth, bringing a rich and bold twist to the palate.
Rob Roy: Channeling the spirit of Scotland, the Rob Roy embraces a Scotch whisky base to redefine the Manhattan experience.
Waldorf: Elevating sophistication, the Waldorf incorporates an absinthe-rinsed glass, adding a touch of mystique to the classic Manhattan.
Vieux Carré: A NOLA classic, the Vieux Carré orchestrates a dance between rye whiskey and cognac, enhanced by Benedictine and traditional bitters, delivering a complex and captivating symphony of flavors.
Sazerac: A Spirited History and Flavorful Evolution
The captivating history of the Sazerac cocktail spans centuries and continents. It began with French Cognac, particularly Sazerac de Forge et Fils Cognac, but has since transformed into the classic version we know today, featuring rye whiskey. Key to its creation was Antoine Amédée Peychaud, a pharmacist from Haiti, who initially marketed his Peychaud's Bitters for medicinal purposes. Over time, the Sazerac transcended its curative origins, becoming a beloved cocktail. The late 19th century saw the transition from Cognac to rye whiskey as the preferred base spirit. The choice between Herbsaint and Absinthe adds a delightful twist to the Sazerac's fascinating journey.
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]]>Sazerac: A Spirited History and Flavorful Evolution
The Sazerac cocktail has an intrepid and flavorful journey that spans centuries and continents. It is believed that the first Sazeracs were crafted with French brandy (Cognac), specifically Sazerac de Forge et Fils Cognac, rather than the rye whiskey commonly used today.
This cocktail's origins can be traced back to Antoine Amédée Peychaud, a pharmacist from Saint-Domingue, a French colony in modern-day Haiti, who moved to New Orleans around the time of the Haitian Revolution. There, he opened an apothecary that offered his namesake Peychaud's Bitters.
Peychaud's Bitters, like many of its contemporaries, was initially marketed for its medicinal properties before it found its place among cocktail ingredients. The story goes that Peychaud started mixing his bitters with brandy, sugar, and water, marketing it as a health elixir. As its popularity grew, locals sought out this delightful concoction whether they were under the weather or in the pink of health, and thus, the Sazerac cocktail was born.
The Sazerac's spirit has undergone a fascinating transformation over time. Initially featuring grape-based Cognac, it shifted to American rye whiskey around 1885 after Europe's phylloxera epidemic ravaged French vineyards. This transition solidified rye whiskey as the preferred base spirit in cocktails, including the Sazerac, while imported Cognac became a luxury item.
But why choose when you can enjoy both? Each offers a distinct and equally delightful libation with its unique characteristics and nuances.
The Sazerac cocktail's journey is further enriched by the choice between Herbsaint and Absinthe. Herbsaint, a New Orleans creation that emerged post-Prohibition, aimed to satisfy the city's longstanding taste for anise-flavored absinthe, banned in 1912. Debate persists about which ingredient best complements the classic Sazerac. The vintage-style Herbsaint offers a gentle, floral anise flavor with an herbaceous complexity. It's a choice that many cocktail enthusiasts appreciate.
With numerous possibilities, it's challenging to pinpoint the "classic" combination. The modern classic Sazerac often includes:
Ingredients:
Or perhaps you prefer the alternative classic:
Ingredients:
For a Franco-American twist, consider:
Ingredients:
Here's how to craft this classic cocktail:
Take a chilled rocks glass and give it a delightful rinse with Absinthe (or Herbsaint). Discard any extra and set the glass aside.
In a mixing glass, work your magic by muddling the sugar cube, water, and the Peychaud's bitters.
Add the rye whiskey (or Cognac), generously fill the mixing glass with ice, and give it a good stir for about 15–20 seconds until it's perfectly chilled.
Now, strain the concoction into that prepared glass.
For the finishing touch, give a twist to the lemon peel over the drink's surface to release its aromatic oils. Then, garnish your creation with that very same lemon peel.
And there you have it, a masterpiece in a glass! Enjoy your Sazerac.
If you find joy in this version, exploring the Vieux Carré Cocktail, another New Orleans classic born in the 1930s, might be your next delightful adventure. And, of course, the choice between Absinthe and Herbsaint allows you to customize your Sazerac experience to your exact taste.
Embrace the history, enjoy the flavors, and savor the journey. Cheers to the timeless allure of the Sazerac!
Take me to the Vieux Carré.
In the late 1800s, the Classic Old Fashioned Cocktail took its first steps in Bourbon heartland, the Pendennis Club of Louisville, Kentucky. Fast forward to today, and it's become a diverse family of cocktails, with countless interpretations and innovative methods. Craft bars often showcase their unique versions, while the Classic Old Fashioned patiently awaits connoisseurs. It's a testament to the cocktail's timeless appeal and mixology's boundless creativity. Cheers to tradition and innovation! Recipe Follows.
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]]>The Best and Classic Old Fashioned Cocktail Recipe
Let's take a trip back to the late 1800s, to the heart of Bourbon country, where the Classic Old Fashioned Cocktail made its debut at the Pendennis Club of Louisville, Kentucky. This is where the magic began.
Fast forward to today, and the Old Fashioned has evolved into a diverse family of cocktails. There are countless modern interpretations and inventive methods. In fact, there's no longer just one "right" way to enjoy it.
Visit any craft bar, and you'll likely find they've crafted their own specialty version, boasting house-made twists and innovative additions. The Classic Old Fashioned often takes a backseat on the menu, patiently waiting for those in the know to request it. It's a testament to the cocktail's enduring allure and the ever-creative spirit of mixology. Cheers to the timeless and the avant-garde!
Ingredients:
1 raw sugar cube (or 2 tsp raw sugar, or ½ oz of demerara simple syrup)
2 ½ - 3 oz Bourbon (variations mentioned below)
¼ to ½ tsp Cocktail Bitters
1 orange slice
1 lemon strip lemon zest
1-3 good quality Maraschino cherry (ies)
Garnish:
Orange slice
1-3 Maraschino Cherry(ies)
Ice:
1 large circle or square
Glass:
Chilled Old Fashioned / Rocks Glass
Instructions with Panache:
Here's how to craft this iconic concoction:
Drop that sugar cube with an air of confidence into the glass. Drench it with bitters, letting the flavors mingle in anticipation.
Next, add a twist of lemon zest, a seductive slice of orange, and a single, sultry Maraschino cherry. Time to get muddling. Start with a firm, long press to unleash those citrus oils. Then, quick, shorter presses to tease out the orange and cherry's secrets.
Toss in the large ice cube with a nonchalant flourish. Now, pour in the Bourbon and give it all a little stir. The drama is building.
Garnish with another slice of orange and, if you dare, another tempting cherry (or a few). Make it unforgettable.
Easy Variations for the Rebellious Mixologist:
Don't be shy to replace Bourbon with your spirit of choice: Rye, Blended Scotch, aged Rum, Tequila, or even aged Gin. It's your playground.
And, if you're feeling adventurous, whip up your very own demerara simple syrup. One part sugar, one part water, and a clean pot. Heat gently, dissolve the sugar completely, cool, and bottle it. It's your secret weapon.
To kick it up a notch, add cinnamon, orange zest, or a vanilla bean to infuse your syrup with captivating flavors.
A Word on Bitters: Let's Break Tradition!
Traditionally, Angostura is the old-school go-to, thanks to Prohibition's shadow. But hey, it's time to break free from that dated thinking.
The world of bitters is vast, and your cocktail deserves to flaunt its unique personality. Experiment, and let your inner flavor maverick shine through!
Suggested Bitters for Your Old Fashioned Adventure:
Chocolate Bitters: Elevate those inherent "chocolatey" notes in your spirits to new heights.
Orange Bitters: Magnify the zest of fresh oranges.
Banana Bitters: For Bourbon's banana undertones, or to add a tropical twist in a Rum Old Fashioned.
Toasted Oak: Spray it on for an oaky embrace.
Tamarind Lime Chili Bitters: Perfect for a Tequila Old Fashioned with a fiery twist.
Mix and Match: Get creative with combinations like Chocolate & Orange – it's your stage, and you're the star.
Original Recipe courtesy of "The Ultimate Bar Book" by Mittie Hellmich.
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]]>Choosing a favorite cocktail book is a bit like selecting your go-to drink – it's highly personal and subject to individual tastes. So, in the spirit of inclusivity, we're sharing our favorite cocktail recipe books. We hope you find these selections as enjoyable as we do. Here they are, not in any particular order of preference:
1. "Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails" by Mattie Hellmich
We often recommend this book to budding cocktail enthusiasts. It's a James Beard nominee for Best Wine and Spirit Book. "Ultimate Bar Book" is your ultimate home bar companion, offering a treasure trove of classic cocktails and innovative drink recipes. Packed with essential knowledge on barware, tools, and mixing techniques, it's also an excellent value. This book houses all the cocktail classics and their historic variations. It's compact and nearly indestructible – if we could only have one cocktail book, this would be it.
2. "Black Mixcellence: A Comprehensive Guide to Black Mixology" by Tamika Hall and Colin Asare-Appiah
"Black Mixcellence" is your go-to guide for delectable drink recipes from renowned mixologists and a fascinating exploration of the historical influence of Black people in mixology. This book is a must-read for wine and spirits connoisseurs who appreciate the diversity and excellence of the craft.
3. "Bitters: A Spirited History of a Classic Cure-All with Cocktails, Recipes, & Formulas" by Brad Thomas Parsons
This book was our starting point over 11 years ago. Gone are the days when a lonely bottle of Angostura bitters sat quietly behind the bar. A cocktail renaissance has swept across the country, kindling a new fascination with the ingredients, techniques, and traditions that make American cocktails special. Few ingredients hold as rich a history or as fundamental a role in our beverage heritage as bitters.
4. "Vintage Spirits and Forgotten Cocktails" by Ted Haigh aka "Dr. Cocktail"
While it may not be your everyday reference, this book offers a captivating journey into the history of spirits and cocktails that may or may not be still available. You'll find a treasure trove of recipes and a wealth of information about a bygone era. In this expanded edition, Ted Haigh widens his exploration of the 1920-1933 period during National Prohibition, celebrating the cocktail's rise and expansion during this time of transformative change.
5. "Death & Co: Modern Classic Cocktails" by David Kaplan and Nick Fauchald
Considered the definitive guide to the contemporary craft cocktail movement, this book delves into the world of Death & Co, one of the most influential and lauded bars in the craft cocktail scene. It's a must-read for those looking to understand and appreciate the evolution of modern mixology. Use this link to get a signed copy. These authors have two more books out which we are sure are quite good, we just haven't read yet.
6. "Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki" by Martin Cate and Rebecca Cate
Martin and Rebecca Cate, founders of Smuggler's Cove, the most acclaimed Tiki Bar of our time, take you on a vibrant journey into the world of tiki. You'll explore its origins as an escapist fantasy during the Great Depression, the invention and reinvention of exotic cocktails, Hollywood starlets and scandals, and the modern revival of tiki culture. This James Beard Award-winning book is the ultimate guide to contemporary craft Tiki cocktails. Use the above link to buy a signed copy directly from SC SF.
Have we missed a great one? Cool, which ones? There are so many!
Where to Buy the Books?
Notice that we did not hyper link these to Amazon? That was intentional. We encourage you to support your local bookstores whenever possible. Most can easily order these books from their distributors and will be more than happy to assist you. If you're in need of a recommendation, consider checking out Napa Valley Book Mine, an exceptional family-run bookstore located in our hometown, Napa, CA. Cheers to exploring the world of cocktails through these fantastic reads!
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]]>Who's Behind Napa Valley Bitters? (cont.)
Napa Valley Bitters Cocktail Bitters are nothing short of extraordinary – think uncompromising quality and a healthy measure of unconventional charm.
We're in the business of crafting nouveaux-classic cocktail bitters and tinctures, and we do it with a twist. Our secret? Natural, locally foraged, and organic ingredients that make our bitters truly one-of-a-kind; also, we never ever use artificial colors, flavors, or preservatives.
We're not just in this for ourselves; we're partners with a purpose. Our commitment extends to our customers, our vibrant community, and the environment we hold dear. A portion of our annual profits goes right back to local charities, because we believe in sharing the love. 💖
World domination? Well, almost. We're on a quest to become an internationally recognized cocktail bitters brand, capitalizing on the global fascination with The Napa Valley and the Craft Cocktail/Spirits Culture.
Our vision is to create unique & awe-inspiring flavors, and, yes, with a perpetually silly sense of humor.
Because in a world full of stuffy suits, we're here to shake things up with a wink, a smile, and a healthy slap of sass!
Cheers!🍸 🌍 🌟
🏳️🌈 Napa Valley Bitters is a queer owned business. 🏳️🌈
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