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Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas par [Parsons, Brad Thomas]
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Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas Format Kindle

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Longueur : 240 pages Word Wise: Activé Composition améliorée: Activé
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Descriptions du produit


Cocktail culture has come a long way since I last worked behind the bar, which was in the early 1990s at Harpoon Eddie’s in Sylvan Beach, New York, a town optimistically billed as “the Coney Island of Central New York.” During college summer vacations I spent most of my shifts whipping up rum runners and strawberry daiquiris (by pressing a button on a constantly whirring machine that was eerily similar to the Slurpee station at a 7-Eleven), pulling endless pitchers of beer, and mixing innumerable Cape Codders. Our sour mix came out of a sticky soda gun, there was no such thing as simple syrup, and citrus juices were delivered to us in oversized cans from Sysco. I do remember a rarely reached-for bottle of Angostura bitters, with its distinctive yellow cap and oversized label, which was tucked away behind the house copy of Mr. Boston: Official Bartender’s Guide. The only time I reached for the bitters was when Maurie, one of our regulars, ordered the occasional Manhattan, which I served in one of the four cocktail glasses we kept hanging on the rack (most of the beach-bound drinks were served in plastic cups). Granted, slinging drinks during your college years at a popular beach bar has its allure: 25-cent hot wing Wednesdays, beach volleyball tournaments, a prime seat for Fourth of July fireworks, plenty of bikinis, and decent tips. I try to make it back to Harpoon Eddie’s at least once a summer when I’m back home, and I have a sneaking suspicion that the same bottle of bitters might still be behind the bar.
Most college students will drink whatever they can get their hands on--often to disastrous results (think grain alcohol holiday punch served from a Hefty bag–lined trash bin, spiked with peppermint schnapps and stained red from the box of candy canes the host dumped in as a garnish). In those days, my experience with what is now considered “speakeasy chic” was limited to the evenings when I would swing by the bar at the local members-only American Legion to ask my dad a favor (usually to borrow the car or twenty dollars; sometimes both). There the bartender would peer through the mirrored glass window to see who was at the door and buzz you in.
After several semesters of these ill-advised punches, fake IDs, and an excess of drinks that will never touch my lips again (I’m talking to you, Kahlúa and cream--and to any other cream-based drink that was pressed into my hands), it took me a long time to come to appreciate and understand the balance required of a proper cocktail. After college I cut my teeth on vodka martinis and vodka gimlets, but eventually I embraced brown spirits, especially bourbon and rye, and then, as a fully formed adult, I moved onto the pleasures of aperitifs and digestifs flavored with bitters, herbs, and botanicals.
*  *  *  *
Aromatic cocktail bitters--the kind you don’t sip but add in dashes to enliven a drink--were an essential ingredient in classic cocktails, and are now back and bigger than ever. Just as restaurant menus herald the local farmer who grew the heirloom carrots featured in that night’s special, cocktail menus increasingly single out house-made bitters and those made by artisanal producers. And indeed, seeking out the best bitters can become as much of an obsession as finding the freshest locally sourced ingredients. The same DIY ethos that made growing tomatoes on your apartment’s rooftop, making your own seasonal preserves, curing charcuterie on your fire escape, and all sorts of other hands-on kitchen projects so popular over the past five or so years has rolled out to bars. Today listing house-made bitters on the menu and displaying dozens of homemade tinctures is a benchmark for most serious bar programs. Once I’ve sized up a joint, I’ll ask the bartender, “Do you make your own bitters?” More often than not the answer is yes: orange, grapefruit, coffee, barley, cherry-vanilla, plum, rhubarb, rosemary, and lavender, to name just a few.
Asking that simple question makes me feel connected to an ongoing conversation about the history of the American cocktail. And it’s not just because the bartender is decked out in his nineteenth-century best and most likely sporting a Civil War–era beard or artfully waxed mustache. It’s because that simple old-fashioned--the one made with rye, simple syrup, bitters, and a lemon twist--is practically what you would be holding in your hand if you walked into a bar in the late 1800s and Jerry Thomas served you himself.
*  *  *  *
In 2009 I wrote a short piece on homemade bitters for Seattle Met magazine. I quickly geeked out on the topic, and sharing my enthusiasm with so many bartenders who were also on the bitters trail only increased my obsession. At the bar Spur in Seattle, where David Nelson was bartending when I wrote the piece (bartenders, like ballplayers, move around to other teams all the time), there were nearly two dozen squat glass bottles lining the bar, each filled with one of Nelson’s homemade bitters and tinctures. When David said, “You know, it would be pretty ingenious if someone wrote a book on bitters,” his words stuck with me, and I shared David’s sentiment with my friend A. J. Rathbun, who writes a new cocktail book nearly every year. He smiled and said, “Don’t look at me. That’s all you, my friend.” That night I revisited my dog-eared copy of Imbibe!, David Wondrich’s award-winning historical biography of Jerry Thomas, America’s first celebrity bartender and the man who in 1862 published the first known collection of cocktail recipes. I came across this quote in Wondrich’s book: “As for the bitters and syrups, were these to receive the attention they deserve, they would easily fill another volume the size of this one.” That sealed the deal for me. I was a man on a mission. It was fortunate that I got into the bitters game just as they were reclaiming their proper place behind the bar.
When I’m into something--a band, a book, a bourbon--I tend to get a bit obsessed. Growing up (and even well into adulthood), I collected Star Wars action figures. And that same completist spirit--needing to have every variation of every character--came back to me as I tracked down as many bitters as I could, both in stores and online. As soon as a new brand or flavor came on the market, I would scoop it up and take it home to experiment. I researched and tracked down old bitters recipes online and in vintage cocktail books to make my own bitters at home, and I scored samples of new releases and homemade bitters from bartending friends. Today I consider my bitters collection pretty impressive, but there’s still more out there, and more coming on the market every month. And there are still those holy grail bitters to track down, bitters that keep my quest alive: securing an unopened bottle of Suntory Hermes Orange Bitters from Japan is almost as impossible as finding the elusive 1979 mail-order rocket-firing Boba Fett.
*  *  *  *
One evening at the Seattle bar Vessel, as bartenders Jim Romdall and Keith Waldbauer were passing me sample-size bottles of new bitters to try, Keith said to me, “You know, by the time your bitters book comes out, it’s already going to be out of date.” A lesser man might have been discouraged by Keith’s remark, or the idea that a book won’t be able to keep up with all the new bitters entering the marketplace, but I actually think his words point to something exciting. As recently as 2003, there were only a handful of bitters available commercially, and it had been that way for more than 150 years, but now there are dozens of new flavors just a mouse click away. To stay abreast of new bitters trends, visit my website, where I’ll keep you up to date on any new bitters that enter the marketplace.
After reading news about this book, a cocktail writer posted on Twitter, “A whole book on bitters? I’m incredulous and delighted.” If this book inspires you to dig out that bottle of Angostura from the back of your cupboard or seek out an orange or celery or grapefruit bitters to play around with at home, then I’ve done my job, and I will be equally delighted.
Because it is predated by the bittered sling, the old-fashioned may not be the “oldest” cocktail; however, it hews closest to the original definition of the word (spirits, bitters, sugar, and water). Its origin is typically traced back to the 1880s at the Pendennis Club of Louisville, Kentucky. From there it traveled to New York City, when club member Colonel James E. Pepper took it on the road and introduced it to the bar at the Waldorf-Astoria Hotel. The original recipe is a thing of austere beauty: a lump of sugar dissolved with a little water and two dashes of bitters, whiskey, a bit of ice, and a lemon peel garnish.
Since then, many modern old-fashioned recipes have adopted the “fruit salad” approach, calling for an aggressively muddled pulp of sugary orange wheel and maraschino cherry, but the original is making a comeback. For me, tasting a supersweet old-fashioned with a bit of sugary grit on the tongue does invoke a memory of old-fashioneds past (mostly stolen sips from my father’s glass), but the historically accurate drink needs no more than the adornment of a lemon peel. Using simple syrup instead of a sugar cube takes the showy act of muddling out of the equation, but the syrup easily dissolves into the drink without leaving any residue.
The simplicity of the old-fashioned means that it lends itself to multiple variations. Just mix and match your bourbon or rye with different bitters, and the sugar can take the form of a flavored syrup or even maple syrup. I’m fond of putting an autumnal twist on the old-fashioned by using bourbon, cinnamon syrup, and apple bitters.
Combine the rye or bourbon, simple syrup, and bitters in a mixing glass filled with ice. Stir until chilled and strain into a chilled double old-fashioned glass filled with large pieces of cracked ice or a large ice cube. Garnish with the lemon or orange zest.
Makes 1 drink
2 ounces rye or bourbon
1/4 ounce simple syrup (page 92)
3 dashes Angostura or other aromatic bitters
Garnish: thick piece of lemon or orange zest
Better cocktail historians than I have presented and debunked endless accounts of how the Manhattan came to be, so I won’t waste ink here rehashing those colorful stories (see Gary Regan, William Grimes, and David Wondrich for that). While bourbon has become the de facto spirit in most Manhattans, the classic spirit for this drink is rye (though I would never turn down a bourbon Manhattan). Always stir this drink, never shake it. And a Manhattan isn’t a Manhattan without the bitters. Angostura is the way to go for a classic, but I personally like to split the difference and use one dash of aromatic bitters and one dash of orange. Going all orange tends to ramp up the sweetness without bringing the spice.
Combine the rye or bourbon, vermouth, and bitters in a mixing glass filled with ice. Stir until chilled and strain into a chilled coupe or cocktail glass. Garnish with the cherry or lemon twist.
Makes 1 drink
2 ounces rye or bourbon
1 ounce sweet vermouth
1 dash Angostura or other aromatic bitters
1 dash orange bitters
Garnish: amarena or marasca cherry or lemon twist

Revue de presse

Winner, James Beard Awards 2012- Beverage Category 
Winner, IACP Awards 2012- Wine, Beer or Spirits Category

“Finally, here is an entire book devoted to the history, culture, and uses of the herbal elixir.” 
— “Best Cookbooks of 2011”

“Gorgeous and fascinating… highly recommend for those interested in spirits.”
—Michael Ruhlman, 12/2/11
“Engaging…gorgeous….The book practically begs for a dark leather chair, a roaring fireplace, and a Manhattan…a nearly ideal gift.”
Serious Drinks, 12/1/11
“Stylish, engaging, geek-attack-inducing…The beautiful art in Bitters invites readers to touch, open and browse, and the prose is as intelligent as the photography is beautiful. Whether it's found on the coffee table, in the kitchen or behind the bar, this book incites readers to explore, create and share.”
—Shelf Awareness, 11/22/11

“This is graduate-level stuff and would be a welcome addition to any cocktail geek's library.” 
—Wall Street Journal, 11/19/11

“Brad Thomas Parsons tracks the bitters boom in his new book Bitters, and manages to elevate herbs to an art form.” 
—Newsweek, 11/14/11

“Fascinating…Parsons offer[s] techniques for making bitters at home as well as a great collection of unique cocktail recipes.” 
—The Washington Post, 11/8/11

“The literary apotheosis of the bizarre and undeniably beautiful artisanal and historic cocktail trend.”
—The Atlantic, 11/4/11

“Cocktails are very much in again and bitters are the belle of the ball. We are totally ready to geek out with this one.”
—The Huffington Post, 8/25/11

“Brad has not only written the definitive volume on bitters, but also proven himself a bartender of the highest order: an inspired mixologist and a gifted storyteller whose generous, engaging voice makes you want to order round after round.” 
—Matt Lee and Ted Lee, authors of The Lee Bros. Simple Fresh Southern

Bitters turns a potentially esoteric topic into a breezy read, packed with recipes for the bar and kitchen that we will certainly be adding to our repertoire. Brad’s witty, generous storytelling and excellent historical research, paired with the handsome visuals, set this book apart.” 
—Frank Castronovo and Frank Falcinelli, authors of The Frankies Spuntino Kitchen Companion & Cooking Manual and chef/owners of Frankies Spuntino and Prime Meats 

“I love bitters! Brad’s book is a must-have for all booze nerds. The history is fascinating and the recipes are awesome.”
—David Chang, chef/owner of Momofuku 

“Thanks to Brad Thomas Parsons’s inquisitive detective work, readers can discover how cocktail bitters rose from the ashes of Prohibition to become an indispensable ingredient for the country’s top mixologists.” 
—Jim Meehan, managing partner at PDT and author of The PDT Cocktail Book

“Similar to the mysterious and storied elixir it documents, Bitters is bright, refreshing, complex, and essential. It will also cure your gout. Any fan of cocktails will desire it, but so will any fan of fascinating history, good writing, or gentian root.”  
—John Hodgman, author of That Is All

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 22649 KB
  • Nombre de pages de l'édition imprimée : 240 pages
  • Editeur : Ten Speed Press; Édition : 1 (1 novembre 2011)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B004KPM12G
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Activé
  • Composition améliorée: Activé
  • Moyenne des commentaires client : 5.0 étoiles sur 5 3 commentaires client
  • Classement des meilleures ventes d'Amazon: n°234.178 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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Format: Relié Achat vérifié
Très bon livre qui traite le sujet des bitters, sujet normalement survolé dans chaque livre "standard" du monde du bar, ici vous aurez une explication plus approfondi du sujet et mes les instructions pour vous lancer dans la creation de vos propres bitters (assez compliqué a faire).
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A really good guide to the world of bitters, beautifully illustrated, nice sturdy cover and easy to read. The history and interesting facts about bitters is entertaining and informative. I highly recommend this book to anyone who is interested in making good cocktails.
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Nice book, well done, perfect for completing barman knowledge! Have fun by doing your own potion as a little alchemist!
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Commentaires client les plus utiles sur (beta) HASH(0x8e4fceb8) étoiles sur 5 160 commentaires
72 internautes sur 75 ont trouvé ce commentaire utile 
HASH(0x8e376864) étoiles sur 5 Merely good; it could have been great. 11 avril 2012
Par Matthew B. Rowley - Publié sur
Format: Relié
From Rowley's Whiskey Forge:

It has become a cliché of modern bartending that bitters are to cocktails as salt is to soup. They are the seasoning, the ingredient that can turn merely acceptable drinks into stellar ones. Or, as one Filipino friend explained to another in a turn close to my heart, "Bitters are to cocktails as bay leaves are to adobo." You may or may not be able to pinpoint the taste, but without it, everything has a certain flatness.

If you already make your own cocktail bitters, chances are that Brad Thomas Parsons' recent book on the subject holds little new for you. On the other hand, if you're just starting to dabble or don't know where to begin, Bitters conveniently brings together a lot of material in one place. With no other bitters manual in print, one might even call it indispensable for the DIY cocktail enthusiast.

After some introductory remarks and history, Parsons dives into the meat of the matter with short profiles of some two dozen players in today's bitters boom: Fee Brothers, Bittermans, The Bitter Truth, Dr. Adam Elmegirab's Bitters, Bar Keep Bitters, Scrappy's, and more. Not a bad lineup considering that a decade ago, Angostura, Fee Brothers, and Peychaud's were the three remaining bitters producers that survived Prohibition. He includes recipes for thirteen bitters such as apple, orange, rhubarb, coffee-pecan, and root beer bitters. A substantial collection of cocktail recipes using bitters -- more than half the book -- rounds out the pages.

Parsons clearly has spent much time obsessing over bitters; he interviews appropriate authorities and booze pundits, he includes the right companies and products, and he hits the high points of history. He's done his homework. Yet there's a clumsiness about his writing. After going on for some length about sassafras, for instance, Parsons calls for using it in a recipe -- but what part of the plant? The powdered leaves he writes about? The root he mentions? They are as different as ham and bacon. Or consider this entry under Snake Oil Bitters: "Not much is known about this lineup of Brooklyn bitters or their creator..." Really? That's either lazy or disingenuous.

The passage that prompted me to bark out in disbelief, though, is this:

"Once I've sized up a joint, I'll ask the bartender, 'Do you make your own bitters?' More often than not, the answer is yes."

Oh, come on. Laudable as making bitters is, I guarantee you that the vast majority of American bartenders do no such thing. I can only imagine that this is a sampling error stemming from Parsons' preference for places with what he deems "serious bar programs." I like those places, too, but they're far from the only game in town.

While there are welcome lists of bittering and flavoring agents, there's no attempt to give them Linnaean names or even thumbnail descriptions. When plants' common names vary from place to place and related plants often parade under the same name, specifying genus and species is especially important, a convention one finds in the most useful gardening books and horticultural tomes. The lists entirely omit traditional bitters coloring agents such as sandalwood, Brazil wood, and cochineal.

Don't get me wrong; I'm glad to own a copy. If you're into cocktails, you should get one, too, if only to understand this core ingredient better. Even if you have no intention to macerate, infuse, percolate, and use homemade bitters, there's a wealth of recipes for cocktails using commercial examples. It's just that I would prefer to have seen a stronger editorial hand here, a more rigorous historical and scientific review before Bitters had gone to print. If I sound disappointed, it's because the book is merely good; it could have been great.
69 internautes sur 75 ont trouvé ce commentaire utile 
HASH(0x8e3768b8) étoiles sur 5 History is to this book as bitters are to... 21 avril 2012
Par Scott Etter - Publié sur
Format: Relié
For a book that bills itself as "A spirited history..." this book is woefully short of interesting historical information. You do get a little, around a dozen pages worth, but even if you discount the early use of bitters in or as patent medicines or tonics, their place in cocktail culture deserves far better research and story telling that this book provides. Taking the case of Abbott's Bitters, which ceased production in the early 1950s, cocktail geeks far and wide have obsessed about the product for years, going so far as performing gas chromatography on samples and talking to surviving relatives of the producers. But the author apparently did none of that and only gives a couple of half-hearted paragraphs about a 1907 trademark lawsuit between the makers of Angostura Bitters and Abbott's before launching into a two-page personal anecdote about a bartender friend making him a Manhattan with the last of his antique Abbott's.

In a nutshell, that is either the strength or downfall of the entire book depending on your preference. The book is essentially a collection of recipes for several flavors of homemade bitters and an abundance of cocktails that make use of bitters. But most of the text of the book is a memoir of the author's personal experiences with and paean to the modern speakeasy (high-toned cocktail bar) and its place in today's foodie subculture. On that count, this book is reasonably well done. There is a lot of attractive photography of bartenders making beautiful looking cocktails. The writing isn't bad although it feels more like reading someone's blog than a professionally produced book.

As a counter example, I was expecting something along the lines of Jeff Berry's books, where the author's voice is present but fades into the background as he tells the stories of the personalities and places involved in the tropical drink and restaurant fad that began in the 1940s. There the history is the material, not the author's obvious love for the topic.

Regarding the actual meat of the book, the recipes, the selection of drink recipes contains something for every taste. I'm sure everyone will find something they think is new and interesting and fantastic and something they think is undrinkable. The bitters recipes themselves are probably what most people would buy the book for, and they unfortunately suffer from a pretty big flaw. The method used to make the bitters is the same for all of them. Not only does this waste a bunch of space as the same exact steps are duplicated for every recipe, but the method seems to work better for some recipes than others and is susceptible to a particularly strong or fresh ingredient throwing off the desired flavor profile of the batch of bitters. It's also a different method than what many professional bartenders who experiment with making their own bitters do (based on reading their blogs online).

All in all, if you're looking for a pretty book full of anecdotes about drinking in hip modern bars with cool bartenders and other foodies then this is a great book. If you're looking for good information about how to make your own bitters or especially if you're interested in the history of bitters, the interwebs are a better place to start.
49 internautes sur 53 ont trouvé ce commentaire utile 
HASH(0x8e376cf0) étoiles sur 5 More Than Just a Bitters Book 6 janvier 2012
Par T. Harty - Publié sur
Format: Relié
The title of the book is a bit misleading, because so much more than just some history of bitters and bunch of recipes. Everything from history to setting up your bar and mixology basics. This book is able to cover a wide variety of topics in a way that is surprisingly well focused and concise. The majority of the book is recipes (Bitters, Drinks and Food) and I can't help but to be impressed about the care taken with the them. Each one has a small introduction, with a little bit of history, a personal anecdote, or a little bit of whimsy that really helps the reader connect with the text. Nothing in this book is an afterthought or out of context filler like you see with so many drink books.

The book does go into comprehensive detail about the bitters available on the market today. The list is very comprehensive, even talking about fairly obscure Bitters such as BitterCube (Wisconsin). Brad goes out on a limb and makes a recommendation of the 11 comercial must have bitters for your cocktail bar. Once you have the feel for the commercially produced bitters you move on to how to make your own. The book breaks down the recipes into a very approachable format. If I were to have a criticism it's would be that there's only 13 actual Bitters Recipes in the book. However, I think overall the book leaves the reader with more than enough information to continue down the road of making bitters.

Who Should Read this Book: Drink Nerds, High Functioning Alcoholics with standards, Home-brewers.
17 internautes sur 21 ont trouvé ce commentaire utile 
HASH(0x8e3780d8) étoiles sur 5 Cocktail Enthusiasts Rejoice! 3 novembre 2011
Par Kenneth J Price - Publié sur
Format: Relié Achat vérifié
Grab a well chilled coupe glass and find inspiration for well-crafted potables in this gorgeous book. Cocktail culture is back, baby. Geek out on the history of bitters, learn how to craft your own bespoke bitters, or get right down to business and shake (or stir) something special from any of the 70+ recipes. I went with one of the old-guard recipes this eve and made a Martinez Cocktail with Carpano Antica. Thanks for the enlightenment, Mr. Parsons.
1 internautes sur 1 ont trouvé ce commentaire utile 
HASH(0x8e378084) étoiles sur 5 This book delivers. 16 février 2016
Par Holly Gordon - Publié sur
Format: Relié Achat vérifié
A very interesting read that definitely tells you the story of the cocktails’ unsung hero: the bitters.

Ever since reading it, I have found myself experimenting with bitters more and now own my own collection, and look forward to making my own soon. Anyone serious about home bar-tending should get this book and give it a read, unless you are already fully familiar with the use of bitters, in which case get it to hand to people who ask about why your drinks have so much depth and character. Or hand it to a self-proclaimed home bartender who’s drinks don’t have any depth or character, to help them out.
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