Fee Brothers Peach Bitters, 15 cl

Product Information

Once your mixture has steeped for the duration of the days, use a coffee filter to strain the liquid into a dark airtight bottle. This will keep the flavored bitters good indefinitely (as long as it’s not exposed to extreme temperatures or light). Once it’s fully crushed and muddled, add ice to fill the glass about halfway. If you like a stronger drink, you can use standard ice cubes or even a giant cube. However, smaller pieces will dissolve faster in the drink, if you prefer it more diluted. Allspice, Caraway, Cardamom, Cinnamon, Citrus peel, Clove, Fennel seeds, Ginger, Grains of paradise, Hibiscus flowers, Hops, Hyssop, Juniper berries, Lavender, Milk thistle, Nutmeg, Rosehip, Sarsparilla and Star Anise.

Bourbon is known for its typical vanilla, caramel, and baking spice flavors. Sometimes, other flavors like oak, citrus, cherry, and dried fruit come along for the ride in a great pour. Bourbon geeks love to pull out the flavors of a fabulous whiskey and can spend minutes nosing the pour before they taste it. Finally, fill the glass to the top with soda water. The carbonation adds a little bit of texture here, making the whole drink sparkle. You can give the drink another small stir so the bourbon is more uniform throughout, but don’t disturb the bubbles too much. The cardamom bitters can easily get away from you, so add just a single dash and adjust up according to your taste preference. Most bitters are 35 to 45% ABV (alcohol by volume), so they have a relatively high alcohol content. However, they’re used in such small quantities that the alcohol they add to a drink is nearly negligible.Muddle the peach and sugar together thoroughly in the glass. You really want to break up and smash that peach flesh into a nice puree. Meanwhile, the brown sugar will dissolve into the peach juice that is released, so you can see why you’d want to have a really ripe peach for this. Then, store the jar at room temperature in a dark place for 14-21 days, making sure to mix up the ingredients in the bottle every other day. What are bitters made of? Bitters are neutral alcohol infused with herbs, spices, fruits, roots, tree bark, and other botanicals. Common ingredients in bitters include orange peel, gentian root, cassia bark, cascarilla, and cinchona bark. I definitely suggest a syrupy and sweet or possibly wheated bourbon here. For something a little smoother that will cost a bit more, try Woodford Reserve, Maker’s 46, or Weller 12. I suggest making two of these at once so you can easily use up an entire peach. Grab a good sized one, close to three inches in diameter. Give it a good wash and then slice the peach in half right along the seam around the pit. Twist it to separate the two halves, and then use a paring knife to remove the pit.

Angostura bitters were first introduced as a medicinal tonic in 1824 by a surgeon stationed in the town of Angostura, Venezuela. The German surgeon, Johann Gottlieb Benjamin Siegert, used local ingredients to make the tonic. In 1875 the production plant moved to Port of Spain, Trinidad, where it remains today. What are Peychaud’s bitters? The key botanicals in this bottling — ideal in your Margaritas and Martinis — are Valencia orange peel, cinnamon, caraway and gentian, and there’s aromas of orange blossom and citrus on the nose and tangerine-kumquat acidity on the palate. If you’ve had a peach cobbler as a dessert and at another time fresh peaches and ice cream, you know the difference between fresh and cooked peaches. Fresh peaches are tart and tangy, almost sour beneath that heady fresh peach scent. Cooked peaches are sweeter, softer, more caramel and vanilla in their taste – and that’s without adding anything to them. As far as the flavors go, that all depends on what ingredients you’re including in your mixture for each bottle. Combine ingredients into an airtight jar and store in a room temperature place for two weeks, then strain with a coffee filter into a jar. How To Make Grapefruit BittersOne of the most commonly found bitters — and with good reason. Angostura is found in just about every bar the world over and has a long history. It’s been served in bars-cum-apothecaries during Prohibition in the States, and is, in our opinion, just as good as stomach-settling shot (that’s what they were originally created to aid) as it is as an ingredient to bind together flavours.