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is a distillation of aromatic herbs, barks, roots and plants, steeped in alcohol. Bitters has a high alcohol content – roughly 45% - but is used in small amounts to flavor cocktails or food, and has a distinctly bitter or bittersweet flavor. (Think of vanilla extract. It’s also very high in alcohol, but not something you’d want to drink straight.)
Today, most recipes calling for bitters seem to refer to Angostura Bitters, originally developed as a stomach medicine by a German doctor living in Venezuela. Angostura Bitters is actually the single most widely distributed bar item in the world. But it’s not the only variety of bitters available. |
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| In technical terms, vermouth is what is known as an aromatized wine. It is a liquor, not a liqueur, made from wine and flavored with herbs. An Italian by the name of Antonio Carpano is credited with creating the first vermouth recipe in the mid 1780’s. Carpano is said to have been inspired by a German wine flavored with wormwood, and named his creation wermut, the German word for wormwood. Vermouth was first seen in cocktails in the United States almost a hundred years later, when it began being imported in the 1870’s. |
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| What are you doing? (Mandarin) |
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| You re Beautiful (Mandarin) |
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