BITTERS by BRAD THOMAS PARSONS
Much to my surprise, I received a package from amazon.com today. Inside I found a copy of the recently published book, Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons, as well as a note from my girlfriend's parents saying, "Thought you might find this interesting." I've had an eye on this book for quite some time and even more than interesting, I find this book essential.
"Gone are the days when a lonely bottle of Angostura bitters held court behind the bar."
- Brad Thomas Parsons
The 200+ page book is packed full of bitters history as well as cocktail recipes and techniques for making bitters. The information is accurate and the book is well thought out. Traditionally, bitters are an extremely concentrated formula of high proof spirits that have been infused with herbs and botanicals. While they were once used as medicinal cure-alls, they soon found their way into cocktails. Many of the original brands are no longer produced, but we are left with a few turn of the century favorites including Angostura Aromatic Bitters and Peychaud's Bitters.
Parsons clearly supports the new craft bitters movement but does address the never ending discussion regarding an over-saturation of craft cocktail ingredients presented by many of his colleagues. I say make your root beer bitters, your thyme syrups and your chili infused bourbons. Only the truly great will survive the test of time. Until then, we'll sip some pretty delicious drinks.
Start off with a Pink Gin.
Pink Gin
3 oz Plymouth Gin
4-6 dashes of Angostura Bitters
Notes: Stirred up
Glass: Coupe glass
Garnish: none
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons
For more information visit www.btparsons.com