A bitter exchange

...or rather, a Bitters Exchange! (See how I did that? Don't try it at home. I'm a professional.) Mr. Jimmy Patrick is organizing a bitters make-n-swap program. This makes good sense, as most recipes have you creating gallons of the stuff and that doesn't get used up so fast three drops at a time. I guess he'll work out the specifics later but he's already got four people signed up. Go join the fun.

More Bitter

Rob Willey did a story for the New York Times on the bitters craze. It focuses mainly on people trying to recreate Abbott's Bitters or making other complicated bitters that require aging, but is a good round up of the brands on the market and who's doing what in terms of making their own.

Who's that girl?

I was perusing my ever-increasing list of booze blogs and saw Rick Dobbs' mention of Google's trend tracker and how you can use it to track wine trends. I went to try it out for liquor, my one and only love. I randomly put in "bitters" and it appears that my story in the SF Chronicle on homemade bitters was the sixth highest ranked bitters news story (and one of them was a sports story so that makes mine fifth) on Google over the past few years. This is: 1) Scary. 2) Freaking awesome!! I wasn't even surfing for validation today and I found it. Of course, I just got lucky that the bitters event was happening and I reported on it. But still, with all the new blog readers and upcoming trips and high Google ranking I'm starting to feel pretty darn good about what I'm doing here with the booze reporting. It's great that this stuff isn't just interesting to me. Now I just need to monetize my popularity so I can afford to live the life of excess befitting a person of my stature. The penthouses and fast cars and weekends in exotic drinking locales will surely follow, and I hope to be the first person to have his liver insured for 20 million dollars. But for now I'm focused on slightly less lofty goals: a few more writing gigs and the luxury of health insurance.

Cocktailing with Cameron Bogue, Part Two

So anyway, Cameron Bogue, Smirnoff Cocktail Consultant and I went out drinking in San Francisco. He had a map of all the places he wanted to visit but we didn't get all that far because we stayed too long at every place we did visit. Slanted Door- We were lucky enough to visit SD on a night when bar manager Erik Adkins was working, as he loves to talk shop and mix up a lot of drinks. (Both times when I spent more than 20 minutes talking with Erik I had more than six drinks in front of me, which seems normal to me but customers started making comments...) We tried a rhum agricole punch topped with grated nutmeg that was just great. I had a Casino, which is an Aviation with added orange bitters. These bitters were the homemade ones that I wrote about in the Chronicle, finally put to good use. They were also experimenting with homemade ginger beer, as Erik went off the menu and whipped us up so many more drinks. Eventually we had to flee as we had dinner reservations. Absinthe- Absinthe also has a Casino cocktail on their menu, so it turns out that I'm right about the Aviation being the new Negroni. We had a few other drinks with dinner there that were tasty, and I don't remember what they were but they were all terrific. Bourbon & Branch- It turns out that Cameron knows Todd Smith, and had considered working at B&B when it was going to open. That would have been stupendous. Anyway, we had several drinks and all were tasty. They've been brining their own olives for a while now, but recently made a brine with smoked salt and I think scotch. The smoky olives were fantastic, though I think they could find a better vehicle for them than a gin martini. In other news, Todd says that they're bringing back the Rouge No. 10 when strawberries are in season. Hooray! Rye- Normally Rye never dissapoints, but the execution of the cocktails we had there this time was off so we went back to B&B for a nightcap that I really didn't need but thought was a good idea at the time. The next day I was horribly, miserably, shamefully hungover. But I had a text message from Cameron before I'd crawled out of bed as they were headed to LA around 8AM. Yep, the guy is a pro.

Anyone speak German?

A German bartender posted a story about my story on the 209 Distillery bitters making event. Read it here, if you can. The story says things such as, "Die kleine Destillerie 209 lud seiner Zeit zu einem Bitters Making Event ein. Neben Barkeepern aus San Francisco war auch Cramper eingeladen und berichtete über diese Veranstaltung," which I believe translates as, "Die stupid Distillery 209 and your Bitters Making Event. Various bartenders in San Francisco also hate Cramper because he's very goodlooking."

Bitters are in Out

My latest piece for Out Magazine should be hitting newsstands about now. I wrote about the revival of bitters, what they can do for your drinks, and reviewed the major brands. It's a solid cocktail article that could go in any magazine, so it's cool Out doesn't require a gay angle to get printed. Pick up a copy, and don't be shy about telling the editors how much you love it!

The Bitters Truth

Reinventing bitters House-made concoctions give cocktails a signature spin

Camper English, Special to the Chronicle

Friday, January 19, 2007

Bitters, the cocktail flavoring agent once considered a crucial ingredient in drinks, fell out of favor after Prohibition. Though a few brands like Angostura and Peychaud's have been continually produced since their inception, most bitters makers closed up shop long ago.

With the recent classic cocktail revival, bartenders and home mixologists have renewed interest in the ingredient. Bartender Jennifer Colliau of San Francisco's Slanted Door says, "It may be that we've run out of ways to infuse vodka. Now there are more people who are interested in booze that tastes like booze. (Bitters) alter the flavor of the liquor but in an aromatic way, rather than adding sugar or acidity -- lemon or lime juice -- or adding a mixer like soda."

The classic Sazerac calls for Peychaud's bitters, the Manhattan and old-fashioned cocktails require Angostura, and an early version of the martini (now making a big comeback) requires orange bitters. With a variety of bitters to use, bartenders can put subtle spins on well-worn cocktails by swapping in one flavor of bitters for another. They can also use bitters in new cocktails to form a bridge between ingredients that don't align perfectly on their own.

Only a few brands of bitters have come on the market in recent years, including new fruit flavors from Fee Brothers and Chronicle Cocktailian columnist Gary Regan's Orange Bitters No. 6. But these and other sought-after bitters like the European brand Bitter Truth can be hard to find in the Bay Area, forcing consumers to call around or order the products online.

read the rest of the story here. When I was writing this story it was the holiday season and all the bitters were sold out around town. I was able to find several flavors of Fee Brothers' bitters at Plumpjack wines in Noe Valley, and I spoke with Domenic Venegas who works at John Walker & Sons downtown (as well as bartends at Bourbon & Branch and at Range). He says that they carry Regan's, the Fee Brothers' line, Angostura, Peychaud, and will be getting in the Bitter Truth bitters as well as some other European ones shortly. That might be your best bet for buying them in San Francisco. You can also buy bitters directly from the manufacturers. (Regan's are on the Buffalo Trace website.)

Drinks to have and not have

Lately I've been having a lot of drinks out on the town with grapefruit in them. I think it's because grapefruit is a bitter flavor, and bitter drinks are all the rage these days. Bring on the Campari, amaros, and homemade bitters. I actually have three articles in different publications coming up that focus on cocktail bitters. I've been playing with some grapefruit drinks lately with mixed success. Here is one that's just gross (found on DrinksMixer.com): Petite Fleur 1 part grapefruit juice 1 part white rum 1 part Cointreau Don't try this at home, kids! It's the essence of wrongness. But then I tried this one: Nevada Cocktail 1 1/2 ounce light rum 1 1/2 ounce grapefruit juice 1 dash bitters 1 ounce lime juice 2 tsp superfine sugar I like the drink because it tastes simple and still. The bitters are so necessary and subtle they make a huge difference. The drink tastes to me well-balanced (surprisingly not too sweet) and also not too acidic. My experimentation will continue, but tonight, I'll just have another. *update* I had another and it wasn't anywhere near as good. I am the worst bartender in the world.

Bitters

Yesterday I went to the 209 Gin distillery on Pier 50 in San Francisco. They invited local bartenders to a make-your-own bitters day a few weeks ago, where they could pick herbs and spices to mix with alcohol and let soak for a couple of weeks. They could follow ancient recipes found in old cocktail books or on the web, or try to invent new ones. Yesterday they went to pick up the finished jar of bitters, strain it out, dilute it with water, add sugar, and bottle it. I heard about the event, so I went to watch. I met head distiller Arne Hillesland, who gave me a great tour of the facility. They only distill on demand, so unfortunately weren't doing it that day. It's approximately a three-day process because they leave the juniper and other herbs to soak in the gin overnight before they fire up the heater to distill on the next. I could go into detail about the day, but I'm going to write an article about it so you'll read it in the Chronicle later. In the meantime, click here to check out my photoset on Flickr from the day.