tag:blogger.com,1999:blog-912732517283336092.post452624053951062480..comments2023-11-07T02:52:30.655-05:00Comments on An Exercise in Hospitality <br> Adventures with Cocktails & Food: Bitters Makes it Better, part IChris Stanleyhttp://www.blogger.com/profile/18029981658585665962noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-912732517283336092.post-71972412718232568902012-05-16T05:27:00.907-04:002012-05-16T05:27:00.907-04:00Eli,
Thanks for visiting!
I should clarify that ...Eli,<br /><br />Thanks for visiting!<br /><br />I should clarify that the dried Lemon peel should be freshly-made; i.e. Lemon peel that one places in a low oven briefly or leaves on a sunny windowill for a bit. <br /><br />Not super dry or completely dehydrated like the sort found in the spice aisle.Chris Stanleyhttps://www.blogger.com/profile/18029981658585665962noreply@blogger.comtag:blogger.com,1999:blog-912732517283336092.post-74930428918779739482012-05-14T15:47:27.742-04:002012-05-14T15:47:27.742-04:00A friend of mine (who steered me to your blog) had...A friend of mine (who steered me to your blog) had trouble with the dried lemon peel in this recipe. He found that the peel soaked up all the liquor and then didn't give it back. Have you had this happen before? Do you have any recommendations on how to avoid that?Elihttps://www.blogger.com/profile/05327437341980309987noreply@blogger.comtag:blogger.com,1999:blog-912732517283336092.post-84458976473121668622008-05-02T09:53:00.000-04:002008-05-02T09:53:00.000-04:00I'm with you on that one - though the Bitter Truth...I'm with you on that one - though the Bitter Truth's Lemon is only (to me at least) mildly more complex. A dash of those together with some Angostura or Peychauds is a bit more to my liking, but doesn't always work in some cocktails.<BR/><BR/>The Lemon bitters pair brilliantly anywhere Ginger is a constituant, so anything with Ginger Ale, beer, or fresh hits the top of my list (try in a Whiskey Highball). The corriander highlights some interesting notes in bitter-liqueurs like Pimm's or Campari (try in my Highball). A Picon Punch comes out nicely with the addition, as do several Gin-based cocktails (Negroni & Aviation are great). Finally, the Anise notes in the bitters work in tandem with gentle applications of Pernod (fantastic in a Corpse Reviver #2).<BR/><BR/>Cheers!Chris Stanleyhttps://www.blogger.com/profile/18029981658585665962noreply@blogger.comtag:blogger.com,1999:blog-912732517283336092.post-58124692312766747312008-05-02T05:12:00.000-04:002008-05-02T05:12:00.000-04:00I've always been unimpressed by the Fee lemon bitt...I've always been unimpressed by the Fee lemon bitters too. The Bitter Truth do a better lemon bitters, which offer more complexity. However, I've never really found any drinks to make much use of them. What cocktails do you use your lemon bitters in?Anonymousnoreply@blogger.com