Tuesday, January 26, 2010

The Bitter Truth

photo from The Bitter Truth website

I am wondering why all of a sudden I am noticing that bitters are making into the food and beverage media lately. Last year it was food trucks...this year so far, it's all about the bitters. I guess I am glad for this new resurgence as I fancy bitter over sweet any day! You may have noticed I don't post a lot about desserts and sweets? Anyway, I think the real reason is because there is a shortage in the world of angostura bitters , made solely by a company in Trinidad and Tobago, recently shut down due to the recession and some other issues. Let's hope they get that all resolved!

Meanwhile, the New York Times just had a recent article as well as Food and Wine magazine on alternatives to the angostura. These amazing little elixirs, that once added to a cocktail or food , make for a balanced, sophisticated taste experience. Bitters are made from a mixture of water, alcohol, gentian root, and vegetable flavoring extracts. (Originally, the recipe was developed as a tonic for ailments like sea sickness and stomach maladies, in 1824 in Germany). Bitters are very concentrated and not meant to be drunk on their own, but added to enhance drinks like the Manhattan, Champagne Cocktail and Pisco Sours.

In August 2006, the first products from The Bitter Truth were released: an Orange Bitters and an Old Time Aromatic Bitters. Shortly following that, Lemon, Celery, Grapefruit and a Xocolatl Mole Bitters became available.

The Bitter Truth Elixier, is The Bitter Truth’s latest product, a digestive liqueur in the grand tradition of the Alps.

Don't know about you, but I am going to be sure to check out the drinks menu at my local bar and see what they are "stirring up" with bitters!

1 comment:

  1. Wow... so much I need to learn about bitters.