Smoked: Italian Sausage
The Orange Squirrel: Bloomfield, NJ: Some initial thoughts

Peach bitters: messing around with bitters


When I started cooking as a serious hobby, there was a point right away where I thought I could do no wrong.  I think that point comes with most of my endevours endeavours (like spelling).  But as fact would have it, I'm usually not as good as I think.  With cooking, it took quite a few years to really acknowledge that I was doing a lot wrong, and that I needed to step back and focus on the simple aspects of cooking:  ingredients, technique, blah blah.

What age and experience has afforded me is the ability to quickly recognize this fact.  It is true:  I am a buffoon.  So, with my new hobby of cocktails, I'm pretty damned sure I'll be making lots of cocktails that I'll look back on in 10 years and think "oh, dear, what was I thinking?!?!!"

But that won't stop me from dicking around with my recent shipment of bitters from Fee Brothers, like a confused and over-excited child with a new toy.

Here's what I did to make this particular mess.  Sharpen your pencils, it's really complicated:

2 ounces bourbon
3/4 ounce Cointreau
3/4 ounce lemon juice
3-4 dashes peach bitters

Shake and strain into cocktail glass.

Does it taste good?  Yeah, to me, at least now in 2009 (I'll comment on this post in 2019 with a different opinion)
Does it make much sense, from a culinary or cocktailary point of view?  Unlikely.
Will I make it again?  Very likely.
Will I make the same thing, very soon, but with, oh, say, mint bitters instead of peach?  You betcha.