November December 2012 - Just For Canadian Dentists Magazine

the thirsty deNtist [ continued]
Mmm
chocolate
bitters…
A TASTE fOr BITTErS
“Put a few drops of bitters onto your open palm, then rub
your hands together and bring them to your nose. How they
smell, and what notes I pick up, are my first inspiration of
what spirit or cocktail to experiment with.”
—Brad Thomas Parsons
AROMATIC BITTERS The “gateway” bitters most people
are introduced to in classic cocktails. Crack the cap and
the aroma is reminiscent of gingerbread, thanks to its key
ingredients: cinnamon, ginger, allspice, cloves. Boost the
spice factor in cocktails such as the Dark and Stormy and
Cuba Libre.
ORANGE BITTERS The flavour profiles can vary from fruity
to spicy, depending on the combo (cinnamon, coriander,
cardamom, cloves, ginger). Very versatile; use in cocktails
that call for a little citrus and spice. Angostura ® suggests
its orange bitters shine in clear spirits: white rum, vodka
and gin.
CHOCOLATE BITTERS Cacao and hits of spice (including
cinnamon) give these bitters complexity, not sweetness.
Bittermens’ popular Xocolatl Mole works well with dark
spirits, such as dark rum, bourbon and tequila. —J.G.
stocking their home bars with a wide variety
of the nouveau-style of bitters.”
Parsons’ first flirtation with bitters
involved Angostura, but it was the taste of
Seattle bartenders’ housemade bitters that
fueled his passion for the so-called cocktail
seasoning. “A few different people were
playing around with cherry bitters, and
then a bartender named David Nelson blew
my mind with his wizard’s lab of bitters.”
Their inspiration came from greenmarkets,
restaurant kitchens and ethnic enclaves.
“while not as pronounced as it is with
regional foods, specific cities and regions
across America have specific tics when it
comes to drinking—whether it’s a specific
cocktail, a certain spirit, or an overall style
and approach to service behind the bar,”
Parsons explains.
In Honolulu, mike Prasad and Kyle
reutner could win a 100-mile cocktail
contest with their nascent brand, Hawaiian
Bitters, which uses all-Hawaiian ingredients,
including the base spirit. The pair were so
certain that others would share their passion
for refining and redefining the Hawaiian
cocktail culture scene, they launched
their business on the crowd-funding site,
Kickstarter. within 45 days, the pair raised
$20,000, thanks to 500 people who have
“spoken for” almost 1,000 bottles of bitters
in seven original flavours, including a curious
combo: Kiawe wood and Pineapple. reutner
suggested using it to elevate the zombie, a
fruity mix of rum and juices, “to impart a lot
of smokiness to aged rum and play up the
pineapple.”
The subtle nuances of bitters, and the
range of flavours that run the gamut from
lime to lavender and mint to mole, are part
of what makes bitters so appealing to both
pro-pourers and cocktail enthusiasts who
appreciate a well-built drink. many would
agree that a cocktail just isn’t, if it’s not
anointed with bitters.
Parsons gamely discloses his “death row”
cocktail—a classic.
“one last old-fashioned would do
the trick. In particular, the one served at
Prime meats [Brooklyn, New York], my
neighbourhood joint. rye, homemade pear
bitters, a hand-chipped chunk of ice, and
a thick lemon peel garnish. And I’d make it
last.”
the thirsty deNtist [ continued]
CHAMPAGNE
COCkTAIL
1 sugar cube
4 to 6 dashes Angostura or
other aromatic bitters
Chilled Champagne
Garnish: lemon twist
Place the sugar cube on the
bottom of a Champagne
flute or coupe glass. Douse
the sugar cube with the
bitters and fill the glass with
Champagne. Garnish with the
lemon twist.
T he perfect
holiday apéritif.
Cheers!
a dash of bitters
PHOTO: ED ANDERSON
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