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Bitters by Brad Thomas Parsons
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Bitters

A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas

A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas

By Brad Thomas Parsons
Photographs by Ed Anderson

By Brad Thomas Parsons
Photographs by Ed Anderson

By Brad Thomas Parsons
Photographs by Ed Anderson

By Brad Thomas Parsons
Photographs by Ed Anderson

Best Seller
Hardcover $24.99

Nov 01, 2011 | ISBN 9781580083591

Ebook $13.99

Nov 01, 2011 | ISBN 9781607740728

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    Bitters by Brad Thomas Parsons
    Hardcover $24.99
    Nov 01, 2011 | ISBN 9781580083591

    Buy from Other Retailers:

    See All Formats (1) +
    • $24.99

      Nov 01, 2011 | ISBN 9781580083591

      Buy from Other Retailers:

    • Nov 01, 2011 | ISBN 9781607740728

      Buy from Other Retailers:

    Buy the Ebook:

    About Bitters

    Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters.
     
    Author and bitters enthusiast Brad Thomas Parsons traces the history of the world’s most storied elixir, from its earliest “snake oil” days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process.
     
    Whether you’re a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends–ranging from Apple to Coffee-Pecan to Root Beer bitters–as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike.
     
    Also featured are more than seventy cocktail recipes that showcase bitters’ diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons’s own repertoire like the Shady Lane, plus one-of-a-kind libations from the country’s most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes.
     
    Part recipe book, part project guide, part barman’s manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.

    About Bitters

    Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters. 
     
    Author and bitters enthusiast Brad Thomas Parsons traces the history of the world’s most storied elixir, from its earliest “snake oil” days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process. 
     
    Whether you’re a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends–ranging from Apple to Coffee-Pecan to Root Beer bitters–as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike. 
     
    Also featured are more than seventy cocktail recipes that showcase bitters’ diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons’s own repertoire like the Shady Lane, plus one-of-a-kind libations from the country’s most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes.
     
    Part recipe book, part project guide, part barman’s manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.

    Read An Excerpt

    Read An Excerpt

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    See all books by Brad Thomas Parsons

    Also by Brad Thomas Parsons

    Last Call
    Distillery Cats
    Amaro
    See all books by Brad Thomas Parsons

    About Brad Thomas Parsons

    Brad Thomas Parsons is the author of Bitters (which was the winner of the James Beard and IACP Cookbook Awards, and a finalist for the Tales of the Cocktail Spirited Awards), Amaro, Distillery Cats, and Last Call. Parsons received an… More about Brad Thomas Parsons

    About Brad Thomas Parsons

    Brad Thomas Parsons is the author of Bitters (which was the winner of the James Beard and IACP Cookbook Awards, and a finalist for the Tales of the Cocktail Spirited Awards), Amaro, Distillery Cats, and Last Call. Parsons received an… More about Brad Thomas Parsons

    Product Details

    Category: Cocktail, Beer, Wine & Beverage | Cooking Methods | Food Memoir & Travel

    Hardcover | $24.99
    Published by Ten Speed Press
    Nov 01, 2011 | 240 Pages | 6-1/2 x 9 | ISBN 9781580083591

    Category: Cocktail, Beer, Wine & Beverage | Cooking Methods | Food Memoir & Travel

    Ebook | $13.99
    Published by Ten Speed Press
    Nov 01, 2011 | 240 Pages | ISBN 9781607740728

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    Praise

    Winner, James Beard Awards 2012- Beverage Category 
    Winner, IACP Awards 2012- Wine, Beer or Spirits Category

    “Finally, here is an entire book devoted to the history, culture, and uses of the herbal elixir.” 
    —BonAppetit.com “Best Cookbooks of 2011”

    “Gorgeous and fascinating… highly recommend for those interested in spirits.”
    —Michael Ruhlman, 12/2/11
     
    “Engaging…gorgeous….The book practically begs for a dark leather chair, a roaring fireplace, and a Manhattan…a nearly ideal gift.”
    —Serious Drinks, 12/1/11
     
    “Stylish, engaging, geek-attack-inducing…The beautiful art in Bitters invites readers to touch, open and browse, and the prose is as intelligent as the photography is beautiful. Whether it’s found on the coffee table, in the kitchen or behind the bar, this book incites readers to explore, create and share.”
    —Shelf Awareness, 11/22/11

    “This is graduate-level stuff and would be a welcome addition to any cocktail geek’s library.” 
    —Wall Street Journal, 11/19/11

    “Brad Thomas Parsons tracks the bitters boom in his new book Bitters, and manages to elevate herbs to an art form.” 
    —Newsweek, 11/14/11

    “Fascinating…Parsons offer[s] techniques for making bitters at home as well as a great collection of unique cocktail recipes.” 
    —The Washington Post, 11/8/11

    “The literary apotheosis of the bizarre and undeniably beautiful artisanal and historic cocktail trend.”
    —The Atlantic, 11/4/11

    “Cocktails are very much in again and bitters are the belle of the ball. We are totally ready to geek out with this one.”
    —The Huffington Post, 8/25/11

    “Brad has not only written the definitive volume on bitters, but also proven himself a bartender of the highest order: an inspired mixologist and a gifted storyteller whose generous, engaging voice makes you want to order round after round.” 
    —Matt Lee and Ted Lee, authors of The Lee Bros. Simple Fresh Southern

    “Bitters turns a potentially esoteric topic into a breezy read, packed with recipes for the bar and kitchen that we will certainly be adding to our repertoire. Brad’s witty, generous storytelling and excellent historical research, paired with the handsome visuals, set this book apart.” 
    —Frank Castronovo and Frank Falcinelli, authors of The Frankies Spuntino Kitchen Companion & Cooking Manual and chef/owners of Frankies Spuntino and Prime Meats 

    “I love bitters! Brad’s book is a must-have for all booze nerds. The history is fascinating and the recipes are awesome.”
    —David Chang, chef/owner of Momofuku 

    “Thanks to Brad Thomas Parsons’s inquisitive detective work, readers can discover how cocktail bitters rose from the ashes of Prohibition to become an indispensable ingredient for the country’s top mixologists.” 
    —Jim Meehan, managing partner at PDT and author of The PDT Cocktail Book

    “Similar to the mysterious and storied elixir it documents, Bitters is bright, refreshing, complex, and essential. It will also cure your gout. Any fan of cocktails will desire it, but so will any fan of fascinating history, good writing, or gentian root.”  
    —John Hodgman, author of That Is All

    Awards

    IACP Cookbook Award WINNER 2012

    James Beard Cookbook Award – Beverage Category WINNER

    Table Of Contents

    Introduction . . . . . 1
     
     
    A Brief History of Bitters . . . . . 7
    A Bitters Boom . . . . . 23
     
    Making Your Own Bitters . . . . . 41
    Apple Bitters . . . . . 52
    BTP House Bitters . . . . . 54
    Charred Cedar Bitters . . . . . 56
    Cherry-Hazelnut Bitters . . . . . 58
    Coffee-Pecan Bitters . . . . . 60
    Grapefruit Bitters . . . . . 62
    Husk Cherry Bitters . . . . . 64
    Key Lime Bitters . . . . . 66
    Maggie’s Rhubarb Bitters . . . . . 68
    Meyer Lemon Bitters . . . . . 70
    Orange Bitters . . . . . 72
    Pear Bitters . . . . . 74
    Root Beer Bitters . . . . . 76
     
    Setting Up Your Bar . . . . . 79
     
    Bitters Hall of Fame . . . . . 105
    Old-Fashioned . . . . . 107
    Manhattan . . . . . 108
    Champagne Cocktail . . . . . 111
    Sazerac . . . . . 112
     
    Old-Guard Cocktails . . . . . 115
    Abbey Cocktail . . . . . 116
    Alaska Cocktail . . . . . 117
    Allegheny Cocktail . . . . . 118
    Angostura Fizz . . . . . 118
    Bijou Cocktail . . . . . 120
    Brandy Crusta . . . . . 121
    Corn ’n’ Oil . . . . . 123
    Cuba Libre . . . . . 124
    Dark and Stormy . . . . . 125
    East India Cocktail . . . . . 126
    Fourth Regiment Cocktail . . . . . 127
    Harvard Cocktail . . . . . 127
    Horse’s Neck . . . . . 129
    Japanese Cocktail . . . . . 130
    Jersey Cocktail . . . . . 130
    Martini . . . . . 132
    Martinez Cocktail . . . . . 134
    Mint Julep . . . . . 135
    Negroni . . . . . 137
    Old Hickory . . . . . 138
    Pegu Club Cocktail . . . . . 138
    Pink Gin . . . . . 140
    Pisco Sour . . . . . 143
    Remember the Maine . . . . . 144
    Rob Roy . . . . . 144
    Satan’s Whiskers . . . . . 145
    Scofflaw Cocktail . . . . . 145
    Seelbach Cocktail . . . . . 146
    Toronto . . . . . 148
    Vieux Carré . . . . . 148
     
    New-Look Cocktails . . . . . 151
    The 5th Avenue Cocktail . . . . . 153
    Añejo Highball . . . . . 153
    Autumn Sweater . . . . . 155
    The Bitter Handshake . . . . . 156
    Black Feather . . . . . 158
    Black Scottish Cyclops . . . . . 159
    Coxsackie Smash . . . . . 160
    Cranberry Crush . . . . . 162
    Cricket Ball . . . . . 163
    Do You Believe in Miracles? . . . . . 164
    Exile in Ryeville . . . . . 167
    Fernet and Coke . . . . . 168
    Gargoyle & Spire . . . . . 169
    The Long Hello . . . . . 170
    Michelada . . . . . 172
    Mrs. Kitzel . . . . . 174
    Pith Helmet . . . . . 175
    Primo Avenue Punch . . . . . 177
    Red Carpet Reviver . . . . . 178
    Sawyer . . . . . 181
    Scuppernong Sour . . . . . 182
    Shady Lane . . . . . 185
    Sorghum Flip . . . . . 186
    Tipsy Nissley . . . . . 187
    Tombstone . . . . . 190
    Trident . . . . . 190
    Turkey Shoot . . . . . 191
    White Light/White Heat . . . . . 193
    Woodland Sunset . . . . . 194
    Zim Zala Bim . . . . . 195
     
    Bitters in the Kitchen . . . . . 197
    Broiled Bitter Grapefruit . . . . . 201
    Sweet & Spicy Bitter Bar Nuts . . . . . 202
    Compound Bitters Butters . . . . . 204
    Bitters Vinaigrette . . . . . 206
    Bourbon-Bitters Holiday Ham Glaze . . . . . 207
    Chinese-Style Takeout Ribs with Lacquered Bitters Glaze . . . . . 208
    Hot & Sticky Bitter Wings . . . . . 210
    Bitters-and-Balsamic Macerated Strawberries . . . . . 211
    Bitter Apple Fried Hand Pies . . . . . 212
    Bitters-Sweet Chocolate Malted Pudding . . . . . 214
    Boozy Bitter Granitas . . . . . 216
    Aromatic Bitters Ice Cream . . . . . 218
     
     
    Resources . . . . . 220
    Recommended Reading for the Cocktail Enthusiast . . . . . 222
    Acknowledgments . . . . . 224
    Index . . . . . 227

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