Absinthe Bitters Food
ABSINTHE BITTERS
Yield makes 1 quart
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a liter bottle using a funnel. Cover or cork the bottle and gently turn it upside down three times to blend thoroughly. Store at room temperature. Will keep indefinitely.
- bitters
- Bitters do for a cocktail what pepper and bay leaves do for soup. Over the last few decades, bitters have not been a required ingredient in every cocktail; this does not mean they are reserved only for the cocktails of bygone eras. Bitters add depth, complexity, and a certain spark to cocktails. Once created for medicinal purposes, bitters are made by macerating bitter herbs and spices in high-proof spirits. They quickly found their way into cocktails, mainly to enhance the flavors of the rough rums and whiskeys of the past, making the spirits palatable in the form of a cocktail. Most bitters contain alcohol, and many of them are over 90 proof. In the old days of saloons and taverns, the barkeepers used to make their own bitters and guarded their recipes like gold. Today there are more styles of bitters on the market than ever, and bars are returning to the tradition of blending their own proprietary bitters.
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- Water. The most traditional way to drink absinthe is with ice-cold water, which helps dilute the drink's potent alcohol content without eliminating its signature anise flavor.
- Champagne. Legendary author Ernest Hemingway is best known for his literary masterpieces, but his love of drink is no secret, either. In fact, he "drank heavily" for much of his life and cocktails had a way of regularly making their way into his novels.
- Whiskey. Absinthe and whiskey — a classic combination that has withstood the test of time. It's a "simple yet potent" pairing that was reportedly invented in New Orleans way back in the 1800s and actually constitutes the base for one of the "first true cocktails" in the world: the Sazerac.
- Lemonade. Spiked lemonade is an essential summer thirst-quencher for cocktail lovers. Whether you prefer to use vodka, rum, or even wine, the tangy beverage pairs well with "many different types of liquor" and you can pour in whatever you have on hand, per A Couple Cooks.
- Gin. You can't go wrong with a classic gin and tonic, but how about trying a gin and absinthe, as suggested by Food & Wine? As The Spruce Eats notes, they may be "two equally bold ingredients," but they "actually work wonderfully together."
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