Re: SFGate: The Manhattan project: A bartender spills his secrets on the king of cocktails
- I'm trying a second attempt at an Orange Bitter.
1 oz Bitter Orange Peel (Seville orange)
1/2 oz dried lemon peel
1/2 oz dried orange peel (sweet)
1/2 oz fresh ginger
4oz neutral spirit
Let set for 12 days and filter and save the alcohol.
Put the herbs/seeds back in the original jar and add 4 oz water to
them. Let set for a day and filter and add to the alcohol filterate.
The recipe I started from called for simmering the herbs in water for
5 minutes and then letting it cool and set for two days. Filter and
add liquid to the original alcohol.
It was just plain nasty bitter from the bitter peel. One dash
destroyed a good Martini.
It was so bad I chucked the drink and the whole lot of bitters.
I'm doing small batches since the first batch used 4oz bitter ornage
at $2/oz and I don't feel like making such a big mistake again.
--- In Distillers@yahoogroups.com, Trid <triddlywinks@...> wrote:
> --- sonum norbu <blanik@...> wrote:
> > After that read, I think I'll have a Manhattan. :)
> > Blanik
> It's also giving me a hankerin' to try my hand at some DIY
bitters. Not to
> mention: "Instead of vermouth, he dissolved some light brown sugar
> Shiraz, then added it to 100-proof Rittenhouse rye whiskey."
> ...and I had no idea that *anybody* used Cynar.
> -need to check our archive to see if there are any recipes
for "Creme de