Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons.
It seems that most folks I talk to don’t really know what bitters are. And those who do only think of the Angostura variety you can pick up at the grocery store. But this book will change your mind about this amazing concoction. On those hot summer days when I want to drink something, but not a cocktail, I often put a few drops of bitters in a tall glass of tonic water. And I am satisfied. (Caution: for those who are concerned with any alcoholic intake, there is alcohol in this additive. Maybe not much, but for friends who don’t drink at all, I wouldn’t suggest this. Please be mindful here. And for those who do drink, please drink wisely.)
One of our esteemed customers had provided me with samples of his experimentation from this book, pear and orange bitters. And they are singularly divine flavors. But why bitters? Well, think about those ingredients you cook with but don’t really taste in the meal. But those ingredients provide a foundation for the flavors you experience. Bitters is such a foundation. This may be an esoteric line of food and drink but I think it’s worth the adventure.