As I mentioned in my first post about making cocktail bitters, (Making Cocktail Bitters (Part 1)), the process starts with making your own extracts. After many weeks of waiting and shaking my mason jars filled with citrus, spices and bittering agents, I was finally ready to concoct my first batch of bloody mary cocktail bitters.
In an episode in the most recent season of Mad Men, Don Draper orders a drink at a dinner party by asking for something “big and brown.” A dedicated Irish Whiskey, bourbon and rye drinker, I applaud this pithy request. I like nothing more than a glass of the brown stuff, preferably in a nice heavy rocks glass with ice.
However, I also likes me some cocktails, and while my tastes trend towards simple and savory as opposed to complex and sweet, I am definitely not opposed to trying new things. We have a pretty well stocked bar at the studio, although when you get into the realm of fancy cocktails, our options are relatively limited. When making the type of cocktails that I really like, sometimes all it really takes is the addition of some bitters to make a drink’s flavor profile really sing. Unfortunately, behind our bar the only bitters on hand are of the more typical angostura and orange bitters variety. Tasty? Yes. Outside of the box? Not so much.