It's okay to be bitter
Originating as a digestive tincture, since the Middle Ages bitters have evolved from a wide-ranging health tonic to an essential cocktail element. Like distillation itself, their use was pioneered in the Arab world by the world's leading physicians, as early as 975 CE.
Aromatic herbs and spices were soaked in a high-proof spirits to extract their therapeutic compounds. Sold as cures for common maladies, they were said to cure both insomnia and toothaches, as well as their most common use: soothing indigestion.
Though cocktails have been known since Roman times (and by that name since the early nineteenth century), they gained popularity during prohibition as "spirits of any kind, sugar, water, and bitters." For most of the 20th century, cocktails have included bitters, without fail, in one form or another.
Indeed, it has long been the hallmark of a truly talented bartender to keep a selection of house-made bitters on hand at all times. The recent resurgence in popularity of house-made bitters is surely part of a larger culture of artisan crafting and the DIY-spirit. Not only do bitters marry and elevate individual notes in the shaker--house-made bitters add a distinctly personal signature to liquid creations.
You can use house-made bitters in any recipe, though they are especially nice in simple drinks that allow space for their flavors to shine through. The bitters you can easily make at home are generally less concentrated than their commercial counterparts, so double that dash for the best results.
To make your own bitters, use a high-proof spirit (often a neutral vodka) with a blend of citrus peels, aromatic herbs and spices. Surprisingly easy to make, there are many great resources online. Start with a recipe you like and improvise, using flavor combinations that suit your tastes and your bar.
*A note on spices: feel free to improvise, but be careful not to overwhelm the mixture with any single note. Ginger, for one, can be overpowering. Use "true cinnamon" (Cinamomom myrianthum, "Canela"), if possible, in moderation--its flavor is far milder than the red-hot Cassia bark most often sold in North America as "cinnamon."
One of our favorite recipes is Boston Cocktail's recipe for Jamaican Bitters:
Makes scant 1/4 cup
- Zest of one grapefruit
- 1/8 Inch slice fresh ginger
- Few berries allspice
- Few whole cloves
- 1/2 Inch true cinnamon* stick
- 1/4 t Black peppercorns
- 3 T Portland 88 Vodka
- Macerate zest and spices together.
- Add to Portland 88 Vodka.
- Cover and store in the refrigerator for 1 week.
- Strain into small jar.
- Add a tablespoon or so of pure water to dilute.
- Use immediately.
Bloody Mary Sundays
Tomato season is just around the corner, and what better way to celebrate the summer produce season than with some fresh and juicy, house-made Bloody Mary Mix.
Head up to the Portland Farmer's Market on Saturday morning and stock up on plum tomatoes, English cucumbers and organic cilantro. Replenish your stock of Portland 88 or Hot Monkey Vodka (if you like your Bloody Mary's extra spicy). Come Sunday morning you'll be ready to cure all that ails you.
A smart way to use the abundance of summer produce...not to mention 2 cups of vodka!
- 1 3/4 lbs Italian Plum Tomatoes (or 1 (28 oz) can Whole Plum Tomatoes)
- 1 English hothouse cucumber, peeled, chopped (about 2 cups)
- 1/2 Cup fresh-squeezed lemon juice
- 2 T Fresh cilantro leaves
- 4 t Prepared horseradish
- 4 t Worcestershire sauce
- 2 t Celery salt
- 12 Dashes hot pepper sauce (not necessary if you plan to mix this with Hot Monkey Vodka)
- 1/4 Cup Hot Monkey Vodka, per cocktail
- Puree first 8 ingredients in blender until smooth.
- Transfer blended Bloody Mary mix to large pitcher; season with pepper.
- Chill until cold, at least 1 hour.
- For each drink, fill 8-ounce highball glass with ice cubes.
- Add 1/4 cup Hot Monkey Vodka.
- Add Bloody Mary mix; garnish with cucumber spear.
BitterSweet
Simple to make and infinitely better than the sugary, store-bought variety, house-made sweet & sour mix can be made 1 day ahead of time, covered and stored in your fridge. Our recipe makes about three cups--enough for about 16 drinks.
- 3/4 Cups water
- 3/4 Cups sugar
- 1 Cup fresh lemon juice
- 1/2 Cup fresh lime juice
- 1/2 Cup fresh orange juice
- Bring sugar and water to boil, stirring until sugar is dissolved.
- Transfer to a metal bowl set in a larger bowl of ice and cold water to chill syrup quickly.
- Stir together 1 cup syrup and remaining ingredients in a pitcher.
It's Oh So Simple
Simple syrup got it's name because of it's quick prep time and common household ingredients. Be creative and add your own flavorings after boiling the sugar and water. Or, try some of our favorites: bruised mint leaves, split whole vanilla beans, citrus peel, grated nutmeg. Let it sit a bit before straining the liquid into a pretty glass jar.
- 1 Cup granulated sugar
- 1 Cup water
- 1-2 T Flavorings of your choice
- 1 Glass jar
- In medium saucepan, combine sugar and water.
- Bring to boil, stirring until sugar is dissolved.
- Remove from heat and stir in desired flavorings.
- Allow to sit for 30 minutes to cool.
- Strain syrup into glass jar.
- May be stored in refrigerator for up to 2 weeks.
Pretty in Pink
This is a simple recipe for a grenadine that is bright and full of fresh pomegranate flavor, and leaves out the high-fructose corn syrup and red food coloring so prevalent in commercial varieties these days. Many thanks to Paul Clarke, who authors the charming and indispensable blog, The Cocktail Chronicles.
- 1 Cup unsweetened pomegranate juice (we like Trader Joe's)
- 1 Cup granulated sugar
- 1 oz Portland 88 Vodka, as a preservative
- 1 Glass jar with a tight-fitting lid
- Pour pomegranate juice into jar.
- Add sugar.
- Tighten lid onto jar, and shake until all sugar is dissolved.
- Stir in Portland 88 Vodka, re-seal jar, and store in freezer.
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