The team at Bitter Truth have meticulously recreated the preferred brand of bitters of the legendary Jerry Thomas as it first appeared in 1862 in his book, that has now become gospel for folks in the trade, The Bar-Tender's Guide: How to Mix Drinks or The Bon Vivant's Companion. Reverse engineered based off of an old bottle from the era, this recipe dating back over 150 years has come back to life with concentrated notes of cherries, chocolate, coffee and spices.
The recipe for The Bitter Truth's Bogarts Bitters has been painstakingly reverse engineered from a bottle of the original Boker's bitters favorited by Jerry Thomas in his 1862 cocktail bible, "The Bar-Tender's Guide". 2 do. bitters (Bogart's) is seen throughout what is considered to be the first cocktail book ever published. Thanks to Dave Wondrich, who wrote the introduction to the copy I've been flipping through, we know that "do." means ditto, copying whatever the measurement was on the line above, usually dashes. These bitters have a depth and richness I don't normally associate with bitters. The liquid is oily and coats the glass. Strong flavors cardamom, clove, orange peel, and cola are joined by intense allspice on the finish. This will make an elegant, and truly classic, addition to any bar.
German wines are some of the most jubilantly fruity bottles in the world. The country's Rieslings have been prized worldwide for centuries, yet they have never quite caught on in the U.S.: this no doubt due to Germany’s arcane system of wine classification. The most useful words to know on German wine labels are “Kabinett,” which indicates an outstanding everyday wine, and “trocken,” which means...
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Astor Wines & Spirits 399 Lafayette St. New York, NY 10003
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