Image used with permission by copyright holderIf you’ve ever made a cocktail, you’ve probably used bitters before. Maybe you added a few dashes of the old standby, Angostura bitters, or perhaps you’re a bit more experimental. Maybe you used Thai bitters or maybe you made your own from leftover Everclear and those Chia pets your mom got you when you finally left her basement. Regardless, bitters were used.
But did you ever think about what the some of the first bitters (ever called for in a cocktail book) tasted like? Now you’ll have a chance.
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Introducing Bogart’s Bitters by The Bitter Truth, a recreation of the bitters called for in the first-ever cocktail book: The Bar-Tender’s Guide: How to mix Drinks, or The Bon-Vivant’s Companion, written Jerry Thomas in 1862. At the time, the brand of bitters that was sold was known as “Boker’s bitters,” but historians believe that Thomas spelled the name wrong, thus it became Bogart’s bitters. In honor of Thomas, The Bitter Truth decided to name their recreation as he had spelled it.
Image used with permission by copyright holder
This product is as close to historically accurate as possible. According to Jamie Boudreau of Canon: Whiskey and Bitters Emporium in Seattle, “The formula has been analyzed and interpreted, and [any potential changes] in flavor profile due to age were subtracted and the liquid formulated in the way it authentically resembles Jerry Thomas’ favorite bitters of more than a century ago.”
This wasn’t the first bitters ever, though. At the time, there were many different types of bitters for sale (much as there is today), though in the late 1800s, they were all considered medicinal. With the creation of the FDA in 1906, though, it wasn’t long until many brands were forced to close. Because the FDA forced brands to take the word “medicinal” off their labels, when Prohibition hit, a large number of brands went down quicker than a free shot of whiskey, Boker’s included.
Some bottles remained, though, and the people behind The Bitter Truth were able to find one. The team then worked to recreate not only what was inside (the original recipe was long lost), but also to craft a bottle to resemble the one that Boker’s was originally sold in. (Fun fact: The style of bottle is known as a “lady leg.”)
Ten years in the making, Bogart’s bitters has chocolate and coffee notes mixed with dark spices. Released in limited quantities, a 375-mL bottle retails for around $35.
Welcome the Lunar New Year with the Year of the Snake cocktail
It's almost lunar new year, so here's a cocktail to celebrate
This week sees Lunar New Year, the celebration of the new year throughout much of East Asia and beyond. And to welcome to upcoming Year of the Snake, the Chicago lounge Casa Chi by Chef Richard Sandoval has come up with a new cocktail featuring ingredients like edamame, lychee, and kumquat.
Year of the Snake Cocktail
from Casa Chi by Chef Richard Sandoval
These bitter, low-ABV options are a cocktail lover’s delight
These cocktails aren't too boozy but keep the bitter heft that we love
One of the top cocktail trends for this year is cutting back -- with people focusing on having fewer, higher quality drinks with lower ABVs. The idea is to enjoy all the flavor and pleasure of a cocktail, without an evening getting too messy. In that spirit, there's been rising interest in lower ABV drinks, particularly those which keep the classic bitter flavors that cocktail drinkers love.
In that vein, one way to enjoy lower-ABV cocktails is to look for drinks which make stars of ingredients like fortified wines or liqueurs rather than spirits. These cocktails from Italian bitter brands Italicus and Savoia take a lower-alcohol twist on classic bitter Italian cocktails, making them ideal for those who are looking to ease into January by cutting back without going fully no-alcohol.
Italicus Spritz
7 classic tequila cocktail recipes that prove it’s more than just a party shot
Mixing a drink with tequila as the star? Here are the recipes you ought to make
To me, tequila always -- first and foremost -- calls to mind slammers. When I think about this spirit. I can almost taste the tequila, salt, lime, and regret. However, tequila needn't be only a party shot. In fact, it's a wonderful tool for any home bartender, as it can be mixed into a range of fruity, sour, or even savory drinks. My personal favorite is the Michelada, a savory tomato and beer-based cocktail that was a revelation the first time I tried it. It's like a funky, sharp, spicy version of a Bloody Mary, and it's an absolute pleasure to enjoy with tacos or other Mexican food.
But that's just the tip of the tequila cocktail iceberg. There are tons of beloved tequila drinks, from a classic margarita to a refreshing Paloma. Tequila goes well with sharp citrus fruits like lemon and lime and can be lengthened with fruit juices or sodas to be more sippable and less heavily boozy than in its shot form. It can also go well with more bitter flavors, if you're looking for something darker and moodier, such as a Negroni variation.
