A Bitter Discovery

July 10th, 2015 § 4 comments

As HG followers know, HG is a passionate devotee of those highly concentrated, pungently flavorful alcoholic beverage enhancers known as “bitters”. (Check the archive for Bitters Make It Better). HG uses Peychaud’s to give indifferent French brandy a boost and mixes pre-dinner vodka on the rocks with either Stirrings Blood Orange Bitters or Regan’s Orange Bitters (an SJ discovery and recommendation). Angostura Bitters is used by HG to flavor a non-alcolholic midday glass of Pellegrino sparkling water. Recently, HG made a happy discovery: Dr. Adam Emelgirab’s Boker’s Bitters. Boker’s was created by John G.Boker in New York in 1828. It was much used in fashionable bars. Disappeared during Prohibition. Dr. Emelgirab has brought it back, utilizing an 1853 recipe he discovered. He now manufactures Boker’s (and some other unusual bitters) in Scotland. Last night, HG poured vodka on ice. Gave the glass a squeeze of lemon. Added two drops of Boker’s…Swirled the glass. Gazed at the incipient sunset over the Bay of St. Lawrence. Raised the glass. Sipped. The HG palate exploded with flavor. Indescribable. The flavor was something like the Martini favorite of Parisian hipsters where St. Germain liqueur (sweet with an elderflower flavor) replaces the usual dash of dry vermouth. Boker’s, however, creates a much more powerful drink. Boker’s is so good, HG is going to try with other combinations. Maybe with gin and sweet vermouth. Sobriety, get thee behind me!!

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