Peach bitters: messing around with bitters
February 18, 2009
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.