Thursday, September 17, 2009

Bitters Make it Better

Leah delved into making her own bitters earlier this summer. Her orange bitters are now available at the Lounge, most often added to Old Fashioneds and Manhattans. Her lavender bitters totally kick butt, and they made it immediately - and successfully - into a parade of delicious gin and tonics. Usually I don't like lavender in my beverages because I feel like I'm drinking massage oil or lotion, but the lavender gin and tonic is divine to imbibe, as is Felicia's non-bitter lavender lemonade. (Regarding a chocolate bar with lavender in it, I would prefer it if you melted it and rubbed it all over my back, thank you.)

The coffee bitters smell like fresh roasted coffee, but they definitely are not for the faint of heart. When I tasted them, I wanted to add sugar, cream and Monin toffee nut syrup. So far, we haven't gotten past the urge to turn the coffee bitters into a latte.

Anyone have suggestions for what kind of drink to make with coffee bitters?

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frederic said...

From my experience, coffee bean flavors pair rather well with tequila. As a secondary suggestion Batavia Arrack or certain rums.

Anonymous said...

Would be tasty in a Black&Tan, or just straight Guiness.

--Your Brother

Rhett Redelings said...

I made my own coffee bitters (missed your blog on it until now, unfortunately) and used them with what I would call success in conjunction with Fee Brother's Cherry bitters in a Black Manhattan (Bourbon and Averna in place of the sweet vermouth). I would imagine any bourbon or rye-based drink would benefit from coffee bitters.