Cocktail Talk with Cesar: Aromatized Wine & Bitters

Cocktail Talk with Cesar: Aromatized Wine & Bitters

by Cesar Olivares

If you’ve been poking around the spirits section at Marché recently you may have noticed that we introduced a new line of Bitters made by “Fee Brothers” in Rochester NY. The arrival of our new friends sparked much talk amongst the team about classic cocktails and the history of mixology. In a specific conversation between Chef Brian, Daniel and Myself we tried to guess which classic cocktail came first. We debated that it was between an Old Fashioned, the Manhattan, or a Martini.

Which do you think came first? Drumroll Please ……….

  • Martini - 1860 - California
  • Manhattan - 1874 - New York
  • Old Fashioned - 1880 - Kentucky

Which brings us to the reason we started this conversation, Fee Brother Bitters, and a question that burns on the tongues of cocktail enthusiasts that very few people have the courage to ask out loud.

What are Bitters? 

Bitters fall into the same category as Vermouth and Wine Based Aperitifs - Aromatized Wines & Bitters. All of these creations involve fortifying wine or the distillation of a spirit with the addition of herbs and spices.

QUICK History Lesson

The Ancient Greeks were the first to document in medical records the use of herbs and spices in wine. Spirit serves as a preservative when added to wine, slowing oxidation and preserving aromatic infusions. Knowledge of distillation, transferred from Islamic alchemists to Christian physicians around the 12th century, had spread throughout Europe by the 13th century. The church was the first to experiment with transforming wine into spirit, which was spiced for health purposes. Later apothecaries and druggists acquired the technology which in turn led to the creation of commercial prescriptions that loosely resemble the bitters we speak of today. [Meehan]

Medieval Monks were the first to prescribe bitters as “Elixirs and Health Tonics” in Northern Europe, Italy, France and Spain.

Now, to the answer our original question - What are Bitters?

Bitters are concentrated spirit-based infusions or distillations of herbs, roots, barks, and spices. Bitters were popularized in the 16th Century in the Netherlands and can be split into two camps - Aromatic Bitters and Amari.

Amari is the Italian word for bitters. The biggest variety of these kinds of bitters in modern day cocktail world are found in Italy and include famous brands like - Aperol, Campari, Cynar, Luxardo, and Fernet Branca (to name a few).

AROMATIC BITTERS - Produced by infusing herbs, spices, roots, barks, peels, and seeds into a high-proof spirit - have a experienced a resurgence thanks to places like Marché and other history-minded cocktail enthusiasts.

Fee Brothers are on a short list of world famous producers responsible for maintaining a consistent production for these bottled liquid spice blends and infusions. For five generations (160 Years) the Fee Family has had a reputation for making quality products and for being leaders in innovation when it comes to the role they played in the creation of cocktail culture as we know it today.

At Marché you will find a selection of bitters curated for the Marché cocktail experience. When you scan the shelf you will find five options, listed bellow:

  • Black Walnut Bitters 
  • Rhubarb Bitters
  • Grapefruit Bitters
  • Aztec Chocolate Bitters
  • Old Fashioned Bitters

Please enjoy the following creative recipes responsibly

AZTEC CHOCOLATE KALIMOTXO 

  • 3 oz Dry Red Wine
  • 3 oz Cola
  • 1 Dash Aztec Chocolate Bitters
  1. Stir with ice.
  2. Serve on the rocks with a slice of orange 

MEZCAL HALF ACRE MICHELADA

Ahead of time, chill a glass and coat the rim with Kosher Salt, Celery Salt, and ground Black Pepper.

  • 1 oz Mezcal
  • .75 oz Lime Juice
  • 1 Dash Grapefruit Bitters
  • 4 Dashes Cholula
  1. Stir with ice and strain into the pre-chilled rimmed glass.
  2. Top with 6 oz Half Acre Pony Pilsner.
  3. Garnish with freshly grated orange and lime zest.

BLACK WALNUT BOURBON OLD FASHIONED

  • 2 oz Bourbon
  • .25 oz Grade B Maple Syrup
  • 1 Dash Old Fashioned Bitters
  • 1 Dash Black Walnut Bitters
  1. Stir with ice and strain into a chilled rocks glass filled with one large cube.
  2. Garnish with an orange twist.

SPRING FEVER

  • 1 oz Gin
  • .75 oz Elderflower Liqueur
  • .75 oz Lemon Juice
  • 4 Dashes Rhubarb Bitters
  1. Shake all ingredients in a shaker with ice.
  2. Pour all the contents of the shaker into a wine glass.
  3. Top off with 3 oz Sparkling Rose and garnish with a fresh strawberry.

Happy mixing! And remember, a little bitterness can be a good thing.

--Cesar Olivares

 

Check out our Bourbon Lover's Gift Box for the cocktail (and cheese) lovers in your life!

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