Synopses & Reviews
Gone 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.
Author 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.
Whether 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 ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike.
Also featured are more than seventy cocktail recipes that showcase bitters’ diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons’s own repertoire like the Shady Lane, plus one-of-a-kind libations from the country’s most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes.
Part recipe book, part project guide, part barman’s manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.
Review
“The unabridged playbook from the duo that pioneered craft cocktails on tap in high-volume Mexican restaurants,
A Lime and a Shaker showcases the full spectrum of flavors you can achieve when mixing with agave spirits. ¡Salud! and thanks for sharing, Tad and Paul!”—
Jim Meehan, author of
The PDT Cocktail Book “¡Es sencillo! . . . A Lime and a Shaker is the finest group of spirited agave drinks in print. Muchas gracias a los Hermanos Tippling.”—Dale DeGroff, author of The Craft of the Cocktail
Review
andldquo;Enduring change, or legacy for that matter, is only possible when the existing order in its entirety is taken into consideration
before adaptations are made. And here we have it. In concept and execution,
The Dead Rabbit Drinks Manual, which chronicles the stewardship of Sean Muldoon and creativity of Jack McGarry, is a peerless, over-the-shoulder case study in how history is used to make history; with twists and turns in the modern plot nimbly portrayed by Ben Schaffer that recall the turbulent times of the barandrsquo;s brazen namesake.andrdquo; andmdash;
Jim Meehan, author of
The PDT Cocktail Book and#160;
andldquo;Sean and Jack have created a andlsquo;hundred year barandrsquo; they call The Dead Rabbit Grocery and Grog; their quest to be the best has gifted New York with these rooms of endless delight. Once before in the last century two partners, Jack and Charlie, made a similar kind of magic at 21 West 52nd Street, still open and just a half-dozen years shy of a hundred years. Pick up The Dead Rabbit Drinks Manual and find out what makes a andlsquo;hundred year bar.andrsquo; andrdquo; andmdash;Dale DeGroff, author of The Craft of the Cocktail
and#160;
andldquo;If ever a cocktail book was a grimoire of occult potionology, itandrsquo;s this one. Sean Muldoonandrsquo;s fierce determination to excel and Jack McGarryandrsquo;s intensely focused artistry of the bar shine through in every recipe here, be it for one of The Rabbitandrsquo;s characteristic virtuoso riffs on the classics or for one of its sublime originals.andrdquo; andmdash;David Wondrich, author of Imbibe and Punch
Synopsis
A must-have for cocktail enthusiasts, DIY-minded home cooks, and fans of culinary history, Bitters is an authoritative and comprehensive guide to the world’s most storied spirit.Part cookbook, part project guide, part barman’s manifesto, Bitters is a compendium of more than 70 cocktail recipes, featuring traditional favorites as well as gems from author Brad Thomas Parsons’s own repertoire. In addition to the recipes, Bitters sheds light on the history and mystery of the alcoholic infusion’s origins, profiles artisanal producers, gives step-by-step instructions for making customized blends, and offers a dozen food recipes for bitters-infused dishes.
Synopsis
Mexican cocktail culture and vibrant mezcal- and tequila-based recipes from renowned drinks experts The Tippling Bros.
Synopsis
Mexican cocktail culture and vibrant mezcal- and tequila-based recipes from renowned drinks experts The Tippling Bros. In the last 20 years, tequila sales have tripled, reflecting the growing interest in and steady rise of Mexico's drink culture. In The Tippling Bros. A Lime and a Shaker, Tad Carducci and Paul Tanguay, who collectively have 55 years of professional experience in the beverage industry, step in to provide their expertise on Mexican cocktails. Their 72 exciting recipes go past the classic margarita and include traditional, craft, and spicy drinks such as the Blood-Orange-Cinnamon Margarita, San Fresa Frizz, and Smokey Pablo. The authors also cover the history of tequila, explain the difference between different tequilas, and offer bonus recipes for aguas frescas, syrups, salts, and some of their favorite Mexican dishes. With vibrant photographs throughout, this is the must-have book on the subject, perfect for home cooks, bartenders, and those who just want to know more about tequila and mezcal.
Synopsis
The first cocktail collection from two of the most critically acclaimed and award-winning bartenders in the world
Synopsis
A clever distillation of Americaandrsquo;s favorite libation, by the New York Times best-selling authors of The Essential Scratch and Sniff Guide to Becoming a Wine Expert.
Synopsis
The first cocktail collection from two of the most critically acclaimed and award-winning bartenders in the world Dead Rabbit Grocery and Grog in Lower Manhattan has dominated the bar industry, receiving award after award including Worldand#39;s Best Bar, Worldandrsquo;s Best Cocktail Menu, Worldandrsquo;s Best Drink Selection, and Best American Cocktail Bar,and#160;. Now, the critically acclaimed bar has its first cocktail book,and#160;The Dead Rabbit Drinks Manual,and#160;which, along with its inventive recipes, also details founder Sean Muldoon and bar managerand#160;Jack McGarryandrsquo;s inspiring rags-to-riches story that began in Ireland and has brought them to the top of the cocktail world. Like the barandrsquo;s dandeacute;cor, Dead Rabbitandrsquo;s award-winning drinks are a nod to the andldquo;Gangs of New Yorkandrdquo; era. They range from fizzes to cobblers to toddies, each with its own historical inspiration. There are also recipes for communal punches as well as an entire chapter on absinthe. Along with the recipes and their photos, this stylish and handsome book includes photographs from the bar itself so readers are able to take a peek into the classic world of Dead Rabbit.
Synopsis
A clever distillation of Americaandrsquo;s favorite libation, by the New York Times best-selling authors of The Essential Scratch and Sniff Guide to Becoming a Wine Expert Whiskey fever is sweeping the nation. Every day, craft distilleries are popping up in remote counties and urban centers, offering a wealth of great choices to consumersandmdash;and just as many puzzlements. Does the introduction of a simple andldquo;eandrdquo; to go from whisky to whiskey mean anything? Whatandrsquo;s the difference between Scotch and Rye? Whatandrsquo;s Canadian whisky anyway? And what about the whiskeys of Scotland, Japan, and Ireland? Whereand#39;s a humble Joe to start?and#160;and#160;In this witty kid-style book on an adult topic, Richard Betts boils down his know-how into twenty pages, cooling our andldquo;brown-sweatandrdquo; anxieties and dividing whiskey into three simple categories: Grain, Wood, and Place. While most whiskey tomes are about as fun as a chemistry lesson, Betts makes the learning slide down easy, reassuring us that this exalted spirit is just distilled beer and, through a nasal romp, helping us figure out which kinds we love best. Humorous illustrations and scratch-and-sniff scents (vanilla, sandalwood, grass, and more) help would-be connoisseurs learn their personal preferences. Language label and Map to Your Desires included.
About the Author
International barman SEAN MULDOON is the founder and general manager of the Dead Rabbit Grocery and Grog in New York City, and formerly the bar manager of the Merchant Hotel in Belfast.andnbsp;At the Merchant, Sean soon established himself as Irelandandrsquo;s preeminent cocktail authority by elevating the hotelandrsquo;s cocktail experience with artisanal ingredients, handcrafted techniques, and exceptional service. He helped create the Connoisseurs Club at the Merchant Hotel, which offers regular in-depth seminars by luminaries such as Dale DeGroff, Sasha Petraske, Audrey Saunders, and Gary Regan.
In his role as bar manager at both the Dead Rabbit and the Merchant Hotel, JACK McGARRY became internationally known for his extensive historically-based beverage programs.andnbsp;For each project, Jack thoroughly tested thousands of recipes from scores of cocktail books from the mid-nineteenth century, which sometimes involved making 50 to 70 versions of a single drink before one was deemed the best. In July 2013, Jack was honored with the prestigious Tales of the Cocktail andquot;International Bartender of the Yearandquot; award, making him the youngest-ever recipient and only the second in America.BEN SCHAFFER has been andldquo;the voiceandrdquo; of the Dead Rabbit since even before its launch, writing all its promotional materials, including advertising, website, and social media. In November 2012, Ben co-founded the consulting firm The Best Bar in the World with Sean Muldoon and Jack McGarry to offer their hospitality expertise worldwide.andnbsp;Based in New York City, he works as a writer, creative director, and consultant for companies in many industries, including beverages, finance, and the not-for-profit sector.
Table of Contents
Introduction . . . . . 1
A Brief History of Bitters . . . . . 7
A Bitters Boom . . . . . 23
Making Your Own Bitters . . . . . 41
Apple Bitters . . . . . 52
BTP House Bitters . . . . . 54
Charred Cedar Bitters . . . . . 56
Cherry-Hazelnut Bitters . . . . . 58
Coffee-Pecan Bitters . . . . . 60
Grapefruit Bitters . . . . . 62
Husk Cherry Bitters . . . . . 64
Key Lime Bitters . . . . . 66
Maggie’s Rhubarb Bitters . . . . . 68
Meyer Lemon Bitters . . . . . 70
Orange Bitters . . . . . 72
Pear Bitters . . . . . 74
Root Beer Bitters . . . . . 76
Setting Up Your Bar . . . . . 79
Bitters Hall of Fame . . . . . 105
Old-Fashioned . . . . . 107
Manhattan . . . . . 108
Champagne Cocktail . . . . . 111
Sazerac . . . . . 112
Old-Guard Cocktails . . . . . 115
Abbey Cocktail . . . . . 116
Alaska Cocktail . . . . . 117
Allegheny Cocktail . . . . . 118
Angostura Fizz . . . . . 118
Bijou Cocktail . . . . . 120
Brandy Crusta . . . . . 121
Corn ’n’ Oil . . . . . 123
Cuba Libre . . . . . 124
Dark and Stormy . . . . . 125
East India Cocktail . . . . . 126
Fourth Regiment Cocktail . . . . . 127
Harvard Cocktail . . . . . 127
Horse’s Neck . . . . . 129
Japanese Cocktail . . . . . 130
Jersey Cocktail . . . . . 130
Martini . . . . . 132
Martinez Cocktail . . . . . 134
Mint Julep . . . . . 135
Negroni . . . . . 137
Old Hickory . . . . . 138
Pegu Club Cocktail . . . . . 138
Pink Gin . . . . . 140
Pisco Sour . . . . . 143
Remember the Maine . . . . . 144
Rob Roy . . . . . 144
Satan’s Whiskers . . . . . 145
Scofflaw Cocktail . . . . . 145
Seelbach Cocktail . . . . . 146
Toronto . . . . . 148
Vieux Carré . . . . . 148
New-Look Cocktails . . . . . 151
The 5th Avenue Cocktail . . . . . 153
Añejo Highball . . . . . 153
Autumn Sweater . . . . . 155
The Bitter Handshake . . . . . 156
Black Feather . . . . . 158
Black Scottish Cyclops . . . . . 159
Coxsackie Smash . . . . . 160
Cranberry Crush . . . . . 162
Cricket Ball . . . . . 163
Do You Believe in Miracles? . . . . . 164
Exile in Ryeville . . . . . 167
Fernet and Coke . . . . . 168
Gargoyle & Spire . . . . . 169
The Long Hello . . . . . 170
Michelada . . . . . 172
Mrs. Kitzel . . . . . 174
Pith Helmet . . . . . 175
Primo Avenue Punch . . . . . 177
Red Carpet Reviver . . . . . 178
Sawyer . . . . . 181
Scuppernong Sour . . . . . 182
Shady Lane . . . . . 185
Sorghum Flip . . . . . 186
Tipsy Nissley . . . . . 187
Tombstone . . . . . 190
Trident . . . . . 190
Turkey Shoot . . . . . 191
White Light/White Heat . . . . . 193
Woodland Sunset . . . . . 194
Zim Zala Bim . . . . . 195
Bitters in the Kitchen . . . . . 197
Broiled Bitter Grapefruit . . . . . 201
Sweet & Spicy Bitter Bar Nuts . . . . . 202
Compound Bitters Butters . . . . . 204
Bitters Vinaigrette . . . . . 206
Bourbon-Bitters Holiday Ham Glaze . . . . . 207
Chinese-Style Takeout Ribs with Lacquered Bitters Glaze . . . . . 208
Hot & Sticky Bitter Wings . . . . . 210
Bitters-and-Balsamic Macerated Strawberries . . . . . 211
Bitter Apple Fried Hand Pies . . . . . 212
Bitters-Sweet Chocolate Malted Pudding . . . . . 214
Boozy Bitter Granitas . . . . . 216
Aromatic Bitters Ice Cream . . . . . 218
Resources . . . . . 220
Recommended Reading for the Cocktail Enthusiast . . . . . 222
Acknowledgments . . . . . 224
Index . . . . . 227