Recipe from Bitterman's Field Guide to Bitters and Amari | Hot Bittered Rum

The presence of mulling spices in a drink is no big thing, except when the spices are actually mulling in the drink. Adding cloves and lemon peel to hot alcohol results in lightning-fast extraction of flavors that at first sip are delicious but can quickly become overwhelming. By the time you’re done, you feel like you need to dip yourself in alcohol to extract all the clove and limonene from you. Let bitters do the heavy aromatic lifting, and enjoy the stability of balanced bitter sweetness as it supports the boozy, spicy warmth at the heart of the drink.





Recipe taken from Mark Bitterman's new book, Bitterman's Field Guide to Bitters and Amari.

Drinking Chocolate with Taha'a Vanilla Salt

Another way to experience the power and revel in the versatility of chocolate is to drink it.

The history of drinking chocolate dates back to the deepest shadows of pre-civilization; for hundreds of years, and possibly for thousands, French, Spanish, Aztecs, and Olmecs have consumed it as a drink. When melted down, superbly crafted dark chocolate reaches its fullest expression. It is complex and stimulating; an entire jungle of Theobroma cacao chocolate trees spring up from your taste buds, revealing before you unexpected textural dimensions and infinitely varied flavors.

Salt-Pressed Grilled Cubanos

Cubanos are usually encased in foil prior to grilling and pressing— it helps to keep the edges from crumbling and falling away. But when you’re grilling between hot salt bricks, wrapping is counterproductive. The bread toasts up beautifully, with the moisture lurking in the butter that’s slathered on picking up just enough salt to push flavor into this sandwich from the outside in. The effect is not unlike an explosion, a Cubano supernova.


Chicken & Cheese Enchiladas with Avocado and Black Diamond Flake Salt

Our Black Diamond Flake Salt works beautifully on dishes where a little visual and textural pizzazz is desired, such as on top of soups, grilled asparagus, and more. The deep, dark obsidian pyramidal crystals are very large and provide a nice toothsome crunch that makes for a marvelous counterpoint in texture on these enchiladas. Its raven color brings delightful contrast to a dish lighter in color and is sure to elicit an exclamation from your guests. Try it!


Recipe from Salted: A Manifesto on the World's Most Essential Mineral | Caramels with Bitterman's Fleur de Sel

Bitterman’s Fleur de Sel works beautifully on salted caramels.  The small crystals dissolve quickly on the tongue, pouring out a surge of salty intensity that’s backed by the buttery richness and creamy texture of the caramel. The resulting confection is one that’s flavorful, lusciously smooth, salty, yet sweet, and perfectly balanced on the tongue. Though many people believe that a fleur de sel must be from France, these caramels will show you that’s not the case.