Bitters

Bitters

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

Book - 2011
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"ABOUT THIS BOOK one 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. uthor 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. hether 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 i
Publisher: Berkeley : Ten Speed Press, c2011.
ISBN: 9781580083591
1580083595
Branch Call Number: 641.874
Characteristics: 231 p. : col. ill. ; 24 cm.

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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.

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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.

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