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.

Recipe from Bitterman's Field Guide to Bitters and Amari | Sazerac Cioppino

When the Italian fishermen of San Francisco threw together their combined catches, their respective gardens, and whatever wine they figured they could spare, they didn’t so much as create a masterpiece as procreate one. The heady addition of anise and fennel bitters marries the dish with the vibrancy of New Orleans: nothing short of physical passion in stew form.

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

 

Recipe from Bitterman's Field Guide to Bitters and Amari | Roasted Orange Pears with Pine Bitters

Crispy edged and richly concentrated, roasted pears are to poached pears what prime rib is to boiled beef. There’s no comparison. This method is practically effortless. Crank up your oven and throw in the pears with a little OJ, butter, and honey, and as they roast a remarkable transformation occurs. The juices reduce into a glaze and the pears coalesce into a confection. A drizzle of pine bitters completes the miracle.

Recipe taken from Mark Bitterman's new book, Bitterman's Field Guide to Bitters and Amari. Pre-order your copy now!

Recipe from Bitterman's Field Guide to Bitters and Amari | Ethiopian Chicken with Preserved Lemon Relish

You shoot a bird. You light a fire. You muster some African spices. You grab some salty-bittertart preserved lemons. Simple things unite, and your encampment is redolent with roasted spice and meat. Douse a bite with cardamom bitters. Now you stare up. The black night sky, buckshot with diamonds.

Recipe taken from Mark Bitterman's new book, Bitterman's Field Guide to Bitters and Amari. Pre-order your copy now!

The Heart Throb

Light and bright and slightly sweet, The Heart Throb is perfect before or after supper, and will endure well into the night. Lillet Rose lends a fruity aroma and playfully rosy hue. The Liber & Co. Grapefruit Shrub adds a hint of citrus fruit, a splash of acidity from the coconut vinegar, and a hit of allspice. A splash bubbles at the finish rounds out this delicately composed cocktail.  

Roasted Lemon Chicken with Bitterman's Sel Gris

We gave you a recipe to use with one of our three signature foundational salts, Bitterman's Flake, now here's a recipe for another one of the three, our Bitterman's Sel Gris.

Lemon chicken shows very nicely with a touch of  Bitterman's Sel Gris rubbed in the poultry’s cavity, and a more generous amount of this warm salt sprinkled at the end, lending a lush mineral crunch to balance the dish’s aromatic citrus zest and juicy sweet-sour acidity. 

Written by Mark Bitterman.