ATTN: Chowhound DIYers/Boozebags
RE: Homemade bitters
I work at a fairly decent liquor store and, as one of the buyers, am constantly nagging my reps for what should be easily attainable products, in this case anything other than Fees Orange Bitters and Angostura Bitters. Alas, they arrive too few and far between so a few weeks ago, recipes in hand, I decided to make some bitters at home. I used a recipe out of Art of the Bar for Dr. Schwartz's Cherry Vanilla Bitters and another from Gary Regan's Joy of Mixology for his Regans' Orange Bitters No. 5.
While this was my first time, I'm a little disgruntled with the results. Certainly, my inability to accurately read a recipe is partially to blame. After that, however, lies the conundrum that most recipe readers run into - Why is this recipe so full of useless crap while at the same time, lacking the specificity that would ease the mind during certain steps? How dare it not address my personal needs.
I'm curious to see if others have run into issues, discovered hidden secrets, and/or could help me address my specific issues (which I'll be more than happy to list if there's any replies to this thread). Ultimately, I'd love to have a running thread for a sadly under-discussed area.
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