Reddit Reddit reviews Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas

We found 37 Reddit comments about Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas. Here are the top ones, ranked by their Reddit score.

Cookbooks, Food & Wine
Books
Beverages & Wine
Cocktails & Mixed Drinks
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas
Bitters A Spirited History of a Classic Cure All with Cocktails Recipes and Formulas
Check price on Amazon

37 Reddit comments about Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas:

u/lothlin · 22 pointsr/bartenders

I'm going to actively try to avoid recipe books here in my links (that said, that means you're missing out on Vintage Spirits & Forgotten Cocktails, Death & Co, Potions of the Caribbean, and The Joy of Mixology so.... YMMV)

Liquid Intelligence - IMHO must have guide on the technical aspects of bartending. This book is amazing and is the first thing I share with my coworkers that want to broaden their knowledge

The Drunken Botanist - In depth examination of the plants that go into making our favorite drinks, beers, booze, and sundry

Bitters - Has history of bitters, along with instructional on how to make your own.

Shrubs Kind of recipes but also talks about how to make shrubs and good proportions for them, which isn't super common.

Wine Folly Do you want a good intro-to-wine with good, clear reference sheets about styles and pairings? Here's your book

The Wine Bible Want to know way more than you ever thought you wanted to know about wine? This is what you want to be reading.

The Beer Bible - Same as above, but for beer instead of wine.

Holy Smoke! Its Mezcal Mezcal can be hard to pin down and I've found this one to be decent. Includes a table of things that were available in the US at time of publishing and the author's opinions on quality.

Vermouth - pretty in depth history on vermouth, focusing on its place in American cocktail Culture

Imbibe! In depth history of early cocktail culture, focusing on Jerry Thomas and the Bon Vivant's Companion

...I'm sure I could think of more, given the time. I'm trying to just delve into things currently on my shelf, and not in my wishlist.

u/CityBarman · 18 pointsr/bitters

Your options vary from 40 - 95% ABV (vodka, Everclear/NGS and other spirits as well). Your choice will depend on several factors:

  • Availability. Some only have access to a max 75.5% (151 proof) spirits.
  • What you're extracting. Generally, the higher the ABV, the faster and more complete the extraction. Certain components, like black tea or coffee, may overextract and be too tannic for your liking @ higher ABVs.
  • Do you want to macerate for one week or six? Timeliness sometimes matters. Also, certain components will give up some aromatics completely in a longer infusion, while leaving unwanted characteristics behind.
  • Desired final ABV, if this matters to you.

    I generally tincture with a base of 80% 151 proof spirit and 20% lower proof spirit(s). This yields me a base @ 60 - 68%. Given a base in this range, when tincturing is complete, I can usually expect a batch of bitters around 50% ABV. Just where I like 'em. I tend to extract components individually and blend a final bitters. For fresher components (read: with higher water content), like fresh citrus peels and herbs, lean closer to a 68% base. For dried components, like spices, lean closer to a 60% base. With a 60-68% base range, I can normally control the extraction process entirely with time. I can overextract if I want to, or be more controlling with less time.

    I hope this makes sense.

    I highly recommend Mark Bitterman's Bitterman's Field Guide to Bitters & Amari. At <$9 for the epub version, it may be the best resource currently available. I also recommend Brad Thomas Parson's Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas.

    ~Good luck!
u/bajesus · 9 pointsr/cocktails

This book has the recipe in it. The problem with root beer bitters is that they can not be sold commercially due to the use of sassafras (a mild carcinogen) in them. The book is a pretty good read and has a number of homemade bitter recipes.

u/dwinva · 8 pointsr/cocktails

Here's what I started with: https://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595

There are 15-20 different recipes in here and it's a great reference with good instructions for the whole process.

u/ems88 · 7 pointsr/cocktails

Okay, you've caught me; there's beer and wine books, too. Here's what you're looking at:

I run a cocktail bar, and I've been meaning to share my library for some time, but I have a knack for lending my books out to friends and colleagues so I keep waiting for it to be complete. Then I realized my collection keeps growing and will never be complete, so I may as well just share a snapshot of it.

Top row:

Sippin' Safari: In Search of the Great "Lost" Tropical Drink Recipes... and the People Behind Them by Jeff "Beachbum" Berry

Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them by Ted "Dr. Cocktail" Haigh

The Joy of Mixology: The Consummate Guide to the Bartender's Craft by Gary "Gaz" Regan

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg

The World Encyclopedia of Beer by Brian Glover

How to Brew: Everything You Need to Know to Brew Beer Right the First Time by John J. Palmer

Jigger, Beaker and Glass: Drinking Around the World by Charles H. Baker, Jr. (aka The Gentleman's Companion Volume II)

Tasting Beer: An Insider's Guide to the World's Greatest Drink by Randy Mosher

Michael Jackson's Complete Guide to Single Malt Scotch by Michael Jackson

The Ultimate Guide to Spirits & Cocktails by Andre Domine

New Classic Cocktails by Mardee Haidin Regan and Gary "Gaz" Regan

The Book of Garnishes by June Budgen

World's Best Cocktails: 500 Signature Drinks from the World's Best Bars and Bartenders by Tom Sandham

The Complete Book of Spirits: A Guide to Their History, Production, and Enjoyment by Anthony Dias Blue

Cocktails & Amuse-Bouches for Her & For Him by Daniel Boulud and Xavier Herit

Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar by David Wondrich

Middle Row:

Hemingway & Bailey's Bartending Guide to Great American Writers

The New and Improved Illustrated Bartenders' Manual; or: How to Mix Drinks of the Present Style by Harry Johnson (Espresso Book Machine Reprint)

Michael Jackson's Bar & Cocktail Companion: The Connoisseur's Handbook by Michael Jackson

The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance by Greg Koch, Steve Wagner & Randy Clemens

The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy by Jim Meehan

Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons

A Taste for Absinthe: 65 Recipes for Classic and Contemporary Cocktails by R. Winston Guthrie & James F. Thompson

The Bartender's Guide to IBA Official Cocktails by Jenny Reese (Espresso Book Machine Printing)

Punch: The Delights (and Dangers) of the Flowing Bowl by David Wondrich

The Home Distiller's Handbook: Make Your Own Whiskey & Bourbon Blends, Infused Spirits and Cordials by Matt Teacher

A History of the World in 6 Glasses by Tom Standage

The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions by Hiroshi Nagashima

What to Drink with What You Eat: The Difinitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers by Andrew Dornenburg & Karen Page

The American Cocktail: 50 Recipes that Celebrate the Craft of Mixing Drinks from Coast to Coast by The Editors of Imbibe Magazine

The ABC of Cocktails by Peter Pauper Press

How to Make Your Own Drinks: Create Your Own Alcoholic and Non-Alcoholic Drinks from Fruit Cordials to After-Dinner Liqueurs by Susy Atkins

How to Make a World of Liqueurs by Heather Kibbey & Cheryl Long

u/HeyNow_HankKingsley · 7 pointsr/cocktails

It all depends on what you're looking for. If I had to go for one general book to start out with it'd probably be The Essential Bartender's Guide - great intro with some history, as well as discussion on what different types of drinks are, etc. Good Jack-of-all-trades book. As you get a little deeper, the standouts for me are Vintage Spirits and Forgotten Cocktails, Bitters, Imbibe!, and Punch. Vintage is a great resource to get an idea of what's been done (and lost) over the years, and is a great place to learn about what types of flavors work well together, plus there's a great blurb about the history of the drink with each recipe. Bitters is pretty self explanatory, but it has a nice intro to cocktail history, and s ton of great recipes, both new and old. Really interesting to see how slight tweaks in the bitters used (Fourth Regiment vs a Manhattan, for example) makes a huge difference in the ultimate product. Imbibe and Punch are simply brilliant history lessons, with a few recipes thrown in for good measure. Cheers!

u/KitchenNazi · 7 pointsr/cocktails

I've made some bitters from Brad Parson's Bitters Book, definitely a good starting point.

u/BobDylanBlues · 6 pointsr/cocktails

I recommend Bitters and The Drunken Botanist as well!

u/SanitationCyborg · 6 pointsr/cocktails

I think most bartenders consider this to be the bitters Bible, $6.99 on kindle. Happy bittering =D

https://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595

u/michaelsnutemacher · 6 pointsr/cocktails

I kindof agree with your points on peach/lavender/chocolate bitters, but I don't know if I feel that they can never have their place in a drink. They probably should be called tinctures in stead (see bottom for distinction), as they are basically single flavored.

However, I do feel you're leading up to making a point of how "the proper bitters" are used as rescue operations for a cocktail, by removing unwanted finish/adding nose - and then you shy away from that point entirely, saying it's okay to do so. I think if you're working on a new cocktail you should wait for as long as possible in your workshop process before adding the bitters, as otherwise you may be using this to amend an off acidity profile/remove unwanted taste. When you get a base recipe down though, using bitters to add some complexity or enhance certain aspects of the flavors that certainly does have it's place. In this context, I feel the "single flavor bitters"/tinctures have their place. In a stirred cocktail f.ex., adding some chocolate bitters to the drink may add an element to it while not sweetening it any more, which could be something you'd want if your drink isn't already using a sweetening agent/syrup that you could remake and incorporate the chocolate into.

DISTINCTION BETWEEN BITTERS AND TINCTURES:
Tinctures: a single ingredient boiled down to extract flavour, and then put on alcohol to preserve it.
Bitters: a collection of tinctures carefully blended to create a complex flavor profile. I'd say you need probably three tinctures together to get a "proper" bitter, mixing two doesn't quite feel like it has too much purpose/complexity to it.

If you really want to get nerdy about the subject, I can recommend this book. I have a copy and have read through it, but I'm still too put off by the complexity/time aspect of the whole process to get started on something like that. Also, getting a bigger apartment and a better grasp on taste compositions is something I'd prefer to have before really going into this stuff...

u/ThatBarman · 6 pointsr/cocktails

Hey! Finished on my birthday. When should I expect my shipment? :P

What's your favorite of the lot so far? Also, the description of your process lines up with every recipe I've read so far for bitters -- except the infusion typically is 3 weeks with the water infusion sitting for 1 week after the boil. Several of the recipes in the book I have (https://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595) do seem to add syrups, molasses, or even honey to the mix, so take that as you will. Looks like someone already suggested adding a little bit of simple to the bitters as well.

u/ODMBitters · 5 pointsr/cocktails

Google "DIY Cocktail Bitters" to find dozens of online references.

Two books that are fantastic...

u/wlphoenix · 5 pointsr/bitters

The trinity of bitters is Angostura, Peychaud's, and Orange bitters. Since you have experience with 2 of the 3, I'd start by rounding out with orange bitters. They're typically used more with herbal spirits, although anything you garnish with a citrus peel is a good option. Regan's is the go-to, but there are plenty on the market these days.

From there, look into chocolate and celery bitters, which add flavors that aren't present in any of the above. Chocolate works well with almost any dark spirit, but tequila/mezcal especially. Celery is a bit harder to work with, but it works in savory drinks, as well as adds a different dimension to a martini.

If you really want to deep dive, look into the book Bitters by Brad Parsons. It has a lot of history, ideas, and several recipes for homemade bitters.

u/cagrimm3tt · 4 pointsr/cocktails

I am the buddy! I finally found /u/buzcauldron's posts in the wild :)

I used Brad Parsons's Orange Bitters recipe from his book Bitters: https://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595

If you search around, you can find a few bootleg blog posts floating around, but I highly recommend you get the book. Great resource.

People who asked in this thread:
/u/austinmiles
/u/sequoia_summers

u/ConfidenceMan2 · 3 pointsr/cocktails

I got the recipe from this book. The hardest part was finding all the ingredients. I had to order cinchona bark online after trying 5 different stores, including two stores that specialize in herbs only. For the bottles, I ordered these.

u/rrgeorge · 3 pointsr/cocktails

I use the recipes in this book, and I quarter the amounts. Some of the ingredients are already in small amounts (like 1/4 tsp) so I just eyeball those.
https://www.amazon.com/dp/1580083595/ref=cm_sw_r_cp_api_h6.5ybAM2MS49

As for the alcohol, I'm sure you can find some kind of high percentage neutral spirits in Canada. I would try calling some liquor stores or speciality liquor stores and ask for neutral spirits or grain alcohol. But if that fails just stick with the strongest vodka you can find.

u/Anamanaguchii · 3 pointsr/bartenders

I am 100% all for the pursuit of knowledge behind the bar. I believe it's a great way to show initiative to get behind a craft bar, elevate your cocktail game, and just to learn something cool. Feel free to message me if you have questions on where to get started, what to do after you've read some of these books, what to expect when you're working your way up, etc. I'd be more than happy to lend some helpful advice!

Here are some of the books I'd recommend:



"The Bar Book" by Jeffrey Morgenthaler

I'd start here if you're interested in and are brand new to craft cocktails. Morgenthaler's Bar Book is threaded with great insight on what and why certain techniques are used behind the bar and is riddled with beautiful photography.

"Imbibe!" by Dave Wondrich

Hands down, the first book you should read if you want to get into the lore behind craft drinks. It opens up with the story of our great forefather, Jeffrey Thomas, and then continues to discuss the various eras of bartending and what they represent, as well as the drinks within those eras.

"Craft Cocktails at Home" by Kevin Liu
If Bar Book is your high school Geometry, Liu's, "Craftcocktails at Home" is your college Linear Algebra class. Provides you with hard science on what exactly going on in the glass if we shake VS stir or the happenings in an egg-based drink. Awesome read.


"How's Your Drink" by Eric Felten

Felten runs through history and entertains with stories behind some of the biggest drinks in cocktails. Did you know the Vesper (a vodka/gin Martini hybrid of sorts) was created in a Jame's Bond book and was named after the sultry villain? That President Theodore Roosevelt loved himself a good mint julep and even had his own mint bed to supply himself plenty when he wanted one? Fun read.

"Drunken Botanist" by Amy Stewart

Alcohol is derived from things. This is the best book that talks about those things. Agave, Juniper, Barley, Cinchona Bark. Understand the drink from a Botanist's point of view.


"Bitters" by Brad Thomas Parsons

Bitters are an incredible way to add both aromatics and flavor into a cocktail. This book will help you not only understand what they are and what they do, but will kickstart your own bitter brewing process if desired. Homemade Orange Bitters kick ass.

Barsmarts

Last but not least, Barsmarts is a great online tool to help rundown the basis of what we with cocktails. It goes through the various spirits, a brief look at cocktail history, and even has a "drink builder". Definitely worth the $30.

u/demlegsdatbike · 2 pointsr/cocktails

Everyone has their own idea of what process best makes a batch of bitters most successful. My recipes are going to be different from other peoples'. I've been messing with combinations of fresh key lime peel, dried lime peel, dried ginger, gentian root, cardamon, cassia chips, and a very small amount of hibiscus. Figure out what makes a DnS to you stand out, and capitalize on how you can accentuate that in a (non)traditional way.

And when all else fails, read Bitters for solid info.

u/RustyAndEddies · 2 pointsr/fromscratch

Check out Bitters: A Spirited History. The history part is a bit thin, but the bitter recipes take up 1/3 of the book. The Charred Cedar is devine.

u/jupitersangel · 2 pointsr/cocktails

I also find myself referencing The PDT Cocktail Book and Bitters often when trying to come up with custom, original cocktails or modified versions.

I've also found trial and error to be a great friend in crafting a new cocktail. Sometimes a specific flavor from a bitters, specific spirit or fruit juice combination can knock a recipe up (or down)

u/DreyHI · 2 pointsr/cocktails

I liked this book called "bitters" Bitters book

u/takido · 2 pointsr/cocktails

I took this one from "Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas" by Brad Thomas Parsons.

  • 2oz Bourbon (I used Basil Hayden's)
  • 2 tablespoons of Scuppernong or Muscadine Jelly
  • 3/4 oz Lemon Juice
  • 1/4 oz Simple Syrup
  • 2 dashes of Fee Brothers Whiskey Barrel-Aged Bitters
  • 1 egg white

    Dry shake to emulsify egg white, add ice, and shake to chill. Double strain into a cocktail coupe.

    I'm not a very big fan of whisky, but trying to expand my repertoire, this drink is sour, sweet, and all around a very balanced cocktail. Absolutely delicious. If you haven't picked up some Fee Brother's Whiskey Barrel-Aged Bitters, go buy some, they are amazing.
u/Are_You_Hermano · 2 pointsr/recipes

So you're saying you cheated? :)

Actually I love bitters. If I am not drinking beer my go to drink these days is a nice whiskey neat (preferably rye), with a soda back and a splash of bitters in the soda. And while we're on the subject of bitters I really want to snag [this book] (http://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=1JHHRW4DKFTWD&coliid=I1BH7KODMQHA5J) at some point!

u/Nateobee · 2 pointsr/bitters

I got this book for Christmas, it got me going pretty well. Many bitters recipes.
https://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595/ref=sr_1_1

u/dhinds · 1 pointr/bourbon

Not just bourbon but highly relevant, history and used of bitters

http://www.amazon.com/gp/aw/d/1580083595

u/ctenn2ls · 1 pointr/cocktails

It's also an important part of making bitters with dry spices. That's where I've gotten my knowledge of it from. There's a great book called Bitters that goes into detail about handling spices when doing infusions.

u/discordant · 1 pointr/cocktails

The coffee-pecan, cherry hazelnut and grapefruit bitters came out of the bitters book. I'll definitely be posting pictures of the final results. We're planning on having a drink night in May to try all of these.

u/trbonigro · 1 pointr/bartenders

They teach you the "easy way", and by easy way I mean using sour mix and taking shortcuts like that. There are plenty of good resources online and amazing cocktail books you can buy that have the original recipes for classic cocktails, as well as the proper way to do things behind the bar.

Learn from reputable sources and from good bartenders. If you're interested here's a couple good reads:

u/SomeDrunkGuy624 · 1 pointr/cocktails

Yes, as well as Bitters: A Spirited History by Brad Thomas Parsons and especially Field Guide to Bitters and Amari by Mark Bitterman. All three excellent reads with a little different focus. If you're wanting to DIY, Field Guide is the way to go. As far as gardening tips go, I can't say I'm as well-versed in that category.

Field Guide to Bitters and Amari

Bitters: A Spirited History

Liquid Intelligence also has some neat infusion and bitters-making sections, but it's mostly centered around rapid infusions w the iSi Whipper.

u/ThePaternalDrunk · 1 pointr/cocktails

In addition to Bar Book and Death & Co.'s, I like "Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas" by Brad Thomas Parsons.

u/essie · 1 pointr/cocktails

My girlfriend just got me Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas for Christmas, and it's got tons of fascinating information on bitters.

One interesting idea I ran across was to rub a dash of bitters between your palms to release the aromatics and allow you to smell all the complexity that you would otherwise miss if you just tried to taste the bitters straight. I tried it last night and was amazed at the differences between all the bitters in my pantry.

u/Kants_Pupil · 1 pointr/cocktails

If I understood correctly, bitters are made by using a high proof clear spirit (like vodka) to extract the essences of herbs/veggies/fruits/etc. The old name for essences with only one flavor was tincture, and the mixture of two or more tinctures or one made with two or more flavors is a bitters. This is the book I read about the history and making of bitters.

u/somebodys_watchin_me · 1 pointr/cocktails

Make your own! Seriously, get this book and start experimenting. There's a great orange bitters recipe in there along with a bunch of other great stuff.

I should mention the process is a month or two, so you may still need to find a temporary replacement meanwhile...

u/nirreskeya · 1 pointr/cocktails

I have this book though I can't give any review because before this moment I've never even cracked the cover. It seems to be a good all-around book, including history, techniques, and recipes for both bitters and cocktails.

u/slightly_illegal · 1 pointr/cocktails

A good book is (the appropriately titled) Bitters that gives a history of bitters as well as recipes. Amazon link There are also a lot of recipes online.

u/ozzmeister00 · 1 pointr/cocktails

My library falls into two categories: Books of the Era, for contemporary recipes, sources, and insight; and Modern, for dissection, history, and expansions upon classic cocktails. Both have two mainstays that I bring with me to every convention:

Books of the Era:

The Mixicologist by C.F. Lawlor

How to Mix Drinks by Jerry Thomas. I have both the 1862 and the 1876 reprinted editions.

Modern:

Bitters by Ed Anderson

Vintage Spirits and Forgotten Cocktails by Ted Haigh