Our Recipes

Recipe from Bitterman's Field Guide to Bitters and Amari | Roasted Orange Pears with Pine Bitters 0

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 0

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 0

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.  

Sole with Fleur de Sel de l'Île de Ré 1

There is nothing better for a creamy, romantic meal than a french fleur de sel, specifically the Fleur de Sel de l'Île de Ré. 

Recipe, words, and photograph by Mark Bitterman.