IF THE BITTER CUP CANNOT BE PASSED, DRINK IT AND BE STRONG

Jeffrey R. Holland

November has arrived and we need a little restart here on the blog.  September and October were surprisingly busy and I am trying like heck to keep up with my life.  I am also noticing that a different sort of drink is calling my name these days.  As the leaves turn and fall off the trees, one of the warm-ups I relish is a lovely, mixed cocktail.  This is a bit of a departure for me, as in the past I would have called myself a wine or beer drinker, but last winter I discovered rye whiskey and a fabulous cocktail from Zig Zag Cafe, called a Blessed Event.  And it is just that… I was inspired to look at this drink a bit more closely and try to recreate it at home.

Over the last twenty years, both wineries and breweries experienced a surge in popularity and now it appears to be the distillery’s turn for a time in the spotlight.  Distilleries are popping up all over the Pacific Northwest, as well as a revival of prohibition-style speakeasy bars, specializing in the “craft cocktail”.  As we enter the season for entertaining, I recommend adding classic cocktails to your party menus.  A well-stocked bar is easy to pull together, as long as you have a few ideas of what cocktails you are ready to make for your thirsty guests!

Bitters are an ingredient in many of these classic cocktails that I had never spent much time thinking about, but they are an intriguing element to be sure.  With only a dash or two, bitters can transform your craft cocktail, adding warmth, complexity, and dimension.  For a full description of bitters, head over to The Kitchn for their conversation on All About Bitters.  Last winter it came to my attention that it is possible to make bitters.  My curiosity was immediately piqued and I tried it.  Over the course of a couple of weeks, I made my own bitters using wonderfully aromatic ingredients like orange peel, ginger, star anise, cinnamon, and cloves.  Although I made this during the summer months, I kept thinking how perfect it would be come autumn.  (Scroll down to see the recipe for orange bitters and the accompanying photos).  But, if a cocktail is what you seek, we’ll start there…

As I mentioned above, this fall has been a crazy one.  We have been getting used to the schedule of kindergarten, and this has been admittedly tougher than I thought it would be.  I’d like to raise a glass to the fact that we are two months into this new elementary school gig and all members of the Poole household are here to tell about it.  Sometimes it is just important to celebrate the fact that you are surviving.  So, without further ado… three “bitter” cocktails that you can raise your respective glass to:   

Part 1: Cocktail Recipes

1)  The Classic Manhatten

This classic cocktail was my grandmother’s favorite.  Listing it here is a nod to her and how eminently hip she was.

1 3/4 ounces rye whiskey or bourbon

2/3 ounce sweet vermouth (Carpano Antica formula is my favorite)

dash of bitters (homemade orange bitters, recipe below, was used)

maraschino cherry or twist of lemon (my grandmother always drank hers, “Up with a twist.”)

2)  Blessed Event

As I mentioned above, this is my current fave.  The renowned bartender, Erik Hakinen, at Zig Zag Cafe is credited with its creation, as a twist on the classic Boulevardier.

1 ounce rye whiskey

3/4 ounce sweet vermouth (Carpano Antica formula)

3/4 ounce Campari

1/2 ounce lemon juice

3)  Soda with Bitters

I loved the article written about the refreshing nature of this simple beverage found here on The Kitchn.  Bitters are known to have a medicinal quality and they add a light and refreshing, yet complex addition to a glass of soda.

Dash or two of bitters (Peychaud’s brand preferred)

Soda water

Wedge of lemon or orange

Cheers!

Part 2:  Making Orange Bitters

Orange Bitters