Monthly Archives: August 2010

Blood Meridian Bitters

Posted on August 12, 2010

Bottled, labeled and ready to ship. A few of these will be going out to various associates around the country for their consideration.

Spelling optional.

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Chocolate Bitters, again…

Posted on August 11, 2010

I sorta fucked that last batch up what with the flaming hot chipotle peppers. So I started a new one today…

500 ml 151 Bacardi

8 oz. Organic Cocoa Beans

1 pinch wormood

Gonna give this batch two weeks, see what’s what.

I also bought some organic vegetable glycerin today… added about 1/2 tsp. to 500ml of my hibiscus rose bitters. Not sure why… I am under the (probably misguided) impression that it will act as a flavor enhancer. We’ll see. Cherry bitters are doing very well, thanks for asking. Added some wormwood last week, and they’re tasting mighty fine. Gonna split the batch at the end of the week and add a vanilla bean to one of them. I know, I know, I’m a wild cat. Grapefruit bitters are sensational in a gin old fashioned. Lemon ones haven’t yet found a place within my heart / liver.

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Singapore Sling (kinda)

Posted on August 4, 2010

There are about as many variations on the Singapore Sling as there are cocktail books, so I tried a few out and came up with this one… Some of them call for pineapple juice, cointreau, and most are served on the rocks, topped with soda (cooler style). I find that whole business to be a sticky mess, and have opted for something a bit less shitty.

Singapore Sling

2 oz. Gin

.75 oz. Cherry Brandy

.75 oz. Lemon Juice

Dash Benedictine

Shake, serve up.

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Blood Meridian

Posted on August 2, 2010

The rose & hibiscus bitters are done, and they’re boss. Real boss. They’ve got a deep berry flavor, slightly citrusy with a hint of rose. They rounded out very nicely, and go extremely well with gin.

The Evening Redness in the West

Blood Meridian

2 oz. London Dry Gin

.75 oz. Aperol

.75 oz. Lemon Juice

1 tsp. Agave Nectar

Hibiscus Rose Bitts

Shake, serve up, add bitters on top.

Hibiscus Rose Bitters

2 oz. Dried Hibiscus Flowers

2 oz. Dried Rose Flower

750 ml Everclear

1 tsp. Gentian

Combine all ingredients in a large jar, and let macerate for about three weeks, shaking regularly. Strain out solids, add to a saucepan with about 1 cup of water and 1 cup of sugar, and simmer until about half the water is gone. Strain out the solids, and add the syrup back to the primary jar. Should be ready to bottle.

Posted in Uncategorized | Tagged Bitters, Gin, Recipes | 2 Comments