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  • Re: Using tinctures for making bitters?

    Obrigado, Thiago! I've read that too: the higher the proof, the more quickly it extracts flavors and the better it preserves. I've also read that you shouldn't go over 100-151 proof for making bitters and tinctures. So, do bitters makers who use 190 proof grain alcohol water it down before...
    Posted to Cocktails and Mixology (Forum) by Jeremy Anderson on 5 Jul 2013
  • Using tinctures for making bitters?

    I'm new to making bitters, but as with most things I get passionate about, I want to do it right. I've been making several everything-in-one-jar recipes, but want to dabble in making single ingredient tinctures and then mixing them into bespoke bitters for the following reasons: I want to experiment...
    Posted to Cocktails and Mixology (Forum) by Jeremy Anderson on 4 Jul 2013
  • Re: San Diego Old Fashioned

    I would have thought the idea of replacing bitters with fruit was a dreadful one, however I've had an Old Fashioned made for me with a rich simple syrup of brown sugar and a massive amount of infused orange peel and somehow it was spicy and fragranced enough to warrant the omission. I ask the bartender...
    Posted to Cocktails and Mixology (Forum) by Adam George on 12 Jan 2012
  • Re: San Diego Old Fashioned

    Thanks for the reply. It seemed odd to me as well, but I've seen and tasted a lot of odd "versions" of cocktails. I thought maybe if you smashed the pith of the orange peel enough you'd get a bitterness mixed with the juice of the fruit and oil of the peel. Maybe on a slow day I'll...
    Posted to Cocktails and Mixology (Forum) by AE Collins on 4 Jan 2012
  • San Diego Old Fashioned

    I came across this paragraph today in the Old Fashioned article on Wikipedia: "Many bartenders add fruit, typically an orange slice, and muddle it with the sugar before adding the whiskey. This practice likely began during the Prohibition era in the United States as a means of covering the bitter...
    Posted to Cocktails and Mixology (Forum) by AE Collins on 3 Jan 2012
  • Re: Bar Myths

    [quote user="Evo-lution"]Seriously though Robert, you'd be surprised how many people in the UK believe it's poisonous. It was one of the first things I heard when I started bartending which I couldn't understand.[/quote] My mum warned me of the dangers of Angostura Bitters when...
    Posted to Cocktails and Mixology (Forum) by Russ Mcfadden on 18 Feb 2009
  • Re: how do you do a "dash?"

    Embury defines a dash as 10 drops or 1/6th of a tsp (1/3 of a barspoon). I have seen some bartenders transfer all of their bitters to eye dropper bottles (not all dashes are the same due to bottle size, hole size, fullness, and strength of the dash) and count the drops. For liqueurs, a dash of them would...
    Posted to Cocktails and Mixology (Forum) by Fred Yarm on 4 Jan 2009
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