Quite Continental Charm School: Day 15 – Brew Your Own Bitters
13/03/2013 § Leave a Comment
The Quite Continental Charm School
A modern guide to creating a charmed life
Greta Garbo, Beatrice Lillie and patrons at a New York City speakeasy, 1933.
Photo by Margaret Bourke-White for Life Magazine.
Editor’s Note: I’m very pleased to introduce today’s guest speaker! Please meet Lani Zervas, the exceedingly fabulous and fashionable lady behind the blog Mon Petit Chou Chou. While she’s a Boston native, I had the pleasure of meeting Lani in New York two years ago and we’ve been fast friends ever since. She’s been such an amazing partner in crime at Brimfield and New York Fashion Week, that I am more than a little upset with myself that it has taken me this long to feature her brilliance! Her charming blog encompasses her interests in fashion, interior design, art, cooking, two very lovely dogs and all things Boston — but wait, there’s more! She’s also getting ready to be the most fabulous mommy the world has ever seen! I’m sure that you will find her to be as lovely and as funny as I do. If you are not yet familiar with Lani or Mon Petit Chou Chou, it is my pleasure to introduce you.
Without any further ado, Lani’s tip for a charmed life.
Day 15: Brew Your Own Bitters
A proper lady knows when she has had too much, and likewise should know how to speed the road there when the occasion calls for it, with an arsenal of tried and true recipes to mix it up, at the bar and in life.
To that end, embrace your inner mixologist and commit to memory the recipes for some basic tipplers. I would suggest you have the classic Manhattan, Aviation, Martini, and Daiquiri in your repertoire and ready for the mixing at your home bar. Practice makes perfect and you’ll find your friends willing participants in your ‘research’ for cocktail perfection. When you have mastered these basics, time to take on more advanced studies, in home brewed simple syrups and bitters.
Simple syrup is, as the name would lead you to believe. painfully simple to make. It is a one to one ratio of sugar, water, and what ever you decide to steep. I personally like ginger, rosemary, cinnamon, and a turbinado, or raw, sugar syrup. These also make easy and chic gifts, appreciated by all hosts, and often immediately employed at social get-togethers (recipes and more on simple syrup here). Ahh, but the bitters, now these are more involved, take a bit more time, and are worth every ounce of effort. Not sure what bitters are? Or how they fit into the equation?
“People say bitters are the salt and pepper of the bar, but really, they’re like the spice rack,” (per Brad Thomas Parsons, author of Bitters: A Spirited History of a Classic Cure-all).
Bitters are a type of infused high-proof alcohol, with flavors derived from plants, barks and herbs. Originally brewed for medicinal purposes they evolved into flavorful additions to cocktails, via the classic brands Peychauds and Angostura, both of which rely heavily on gentian (a bitter herb for flavoring). You don’t need these store bought staples though, not when you can wow people with your home brewed batches.
It will take some initial effort to gather the more exotic ingredients — if you count ordering from Amazon effort — but once your pantry is stocked, you will have more than enough to make batch after batch of the home brew. The recipe below for Cranberry Anise bitters from Food & Wine is a personal favourite, and makes use of gentian root, an ingredient that usually repeats in all bitters recipes and which is a good foundation to start experimenting with your own creations.
Cranberry Anise Bitters
1 1/2 cups fresh or thawed frozen cranberries, each one pierced with a toothpick
1 cup dried cranberries
2 tablespoons chopped crystallized ginger
2 star anise pods
One 3-inch cinnamon stick
One 1-inch piece of fresh ginger, peeled and sliced 1/4 inch thick
1 teaspoon gentian root
1/2 teaspoon white peppercorns
2 tablespoons simple syrup
- In a 1-quart glass jar, combine all of the ingredients except the syrup. Cover and shake well. Let stand in a cool, dark place for 2 weeks, shaking the jar daily.
- Strain the infused alcohol into a clean 1-quart glass jar through a cheesecloth-lined funnel. Squeeze any infused alcohol from the cheesecloth into the jar; reserve the solids. Strain the infused alcohol again through new cheesecloth into another clean jar to remove any remaining sediment. Cover the jar and set aside for 1 week.
- Meanwhile, transfer the solids to a small saucepan. Add 1 cup of water and bring to a boil. Cover and simmer over low heat for 10 minutes; let cool completely. Pour the liquid and solids into a clean 1-quart glass jar. Cover and let stand at room temperature for 1 week, shaking the jar once daily.
- Strain the water mixture through a cheesecloth-lined funnel set over a clean 1-quart glass jar; discard the solids. If necessary, strain again to remove any remaining sediment. Add the infused alcohol and the syrup. Cover and let stand at room temperature for 3 days. Pour the bitters through a cheesecloth-lined funnel or strainer and transfer to glass dasher bottles. Cover and keep in a cool, dark place.