MSP Aperitif & Digestif Guide

MSP SERIES - WEEK #4 -
APERITIF & DIGESTIF
Monday, 22 April, 13

Aperitifs & Digestifs

Itinerary
• Cocktail - Negroni
• White Wines
• Dry fortiﬁed wines
• Aromatized Wines (Wermut)
• Bitters
• Liqueurs & Cordials
• Brandy & Cognac
• Bitters
• don’t be bitter... (Kathy Casey Shout!)

Aperitivo

Aperitivo
• An apéritif (also spelled aperitif) is an alcoholic beverage usually served
before a meal to stimulate the appetite, and is therefore usually dry rather
than sweet. Common choices for an apéritif are vermouth; champagne; ﬁno,
amontillado or other styles of dry sherry (but not usually cream sherry,
which is very sweet and rich); and any still, dry, aromatized, light white wine.
• "Apéritif" is a French word derived from the Latin verb aperire, which means
“to open.”
• from Latin apre`- before the meal

Aperitivo
“to open.”
Digestivo

Aperitivo
“to open.”
• A digestif is an alcoholic beverage served after a meal, in theory to aid digestion. If
served in the middle of a meal, it is called a trou normand, and when served after a
coffee course, it may be called pousse-café.
• Digestifs are usually taken straight. Common kinds of digestif include brandy (Cognac,
Armagnac, Calvados, alambric, etc.) eaux de vie (fruit brandies), a pomace brandy
(likegrappa), various bitter or sweet liqueurs
Digestivo

• should be offer within the
ﬁrst thirty seconds after the
guests have been seated
Aperitivo

• It should be low in alcohol, so
as not to numb the taste buds
Aperitivo

• It should be Dry, so as to
stimulate the appetite
Aperitivo

• It should be Dry, so as to
stimulate the appetite
• …Sweet drinks can cause the
guest to feel full before the
meal has even begun.
Aperitivo

Negroni
• GLASS - Rocks
• 1 part Campari
• 1 part SweetVermouth
• 1 part Gin
• GARNISH - Lemon Wedge &
Orange Rind
• METHOD - add ingredients
to glass, stir well, orange rind
ﬁnish

Wines
• Wines “by the glass” are best served as “Aperitif”

Wines
• Guests may request for the wine list as to order a
bottle for aperitif as well.

Wines
• Or choose from some of the most popular wine
aperitif cocktails:

Wines
aperitif cocktails:
• Kir - chilled white wine and splash of crème
de cassis (black currant) w/ lemon twist

Wines
aperitif cocktails:
• Kir Royale - made with sparkling wine and
crème de cassis

Wines
aperitif cocktails:
crème de cassis
• Champagne Cocktail - Champagne with
a sugar cube, few drops of angostura and
lemon twist

Wines
aperitif cocktails:
crème de cassis
• Champagne Cocktail - Champagne with
a sugar cube, few drops of angostura and
lemon twist
• Bellini - Sparkling wines with Peach puree,
(invented at the Harry’s Bar inVenice by
Cipriani)

Fortiﬁed Wines

Fortiﬁed Wines
• These are wines that have been mixed with distilled
alcohol

Fortiﬁed Wines
alcohol
• (usually brandy) during the blending process to
“fortify” them.

Fortiﬁed Wines
alcohol
“fortify” them.
• Sherry, Porto, Madeira, Malaga, Marsala.

Fortiﬁed Wines
alcohol
“fortify” them.
• Dry Sherries such as:

Fortiﬁed Wines
alcohol
“fortify” them.
• Tio Pepe or Dry Sack - Nutty Woodsy ﬂavour

Fortiﬁed Wines
alcohol
“fortify” them.
• Harvey’s Bristol Cream - Dry zabaione wood taste

Fortiﬁed Wines
alcohol
“fortify” them.
• Alcohol content range between 16 to 23%

Fortiﬁed Wines
alcohol
“fortify” them.
• Since fortiﬁed wines tend to be somewhat sweet they
are ordered after dinner, except for sherry.

Fortified Wines
alcohol
“fortify” them.
• Since fortified wines tend to be somewhat sweet they
are ordered after dinner, except for sherry.
• Sweet fortified wines such as Madeira, are more
appropriate for after the meal

9
7 quick FORTIFIED facts...

•Sherry is has to be made in the Jerez region of Southern Spain. It can be
made from three types of grapes – Palomino, Pedro Ximenez and Muscat.
9

•The style of Sherry made depends on whether yeast (ﬂor) has been
allowed to grow on top during maturation.
9

•Both Port and Sherry are made by the addition of brandies that help
arrest fermentation and so keep a high sugar natural content in the
product.
9

product.
•Sherry can be served chilled both as an Aperitif and a Digestif.
9

product.
•There are ﬁve different styles of Port –Vintage,Tawny, Ruby, Late Bottle
Vintage (LBV) and White.
9

product.
•Port can be made anywhere in the world but the best Ports come from
Porto in Portugal.
9

product.
•Port can be made anywhere in the world but the best Ports come from
Porto in Portugal.
•Port is normally served as a Digestif although White Port (from white
grapes) is often served as an Aperitif
9

Aromatized Wines

Aromatized Wines
• These are wines to which alcohol and some
ﬂavouring, such as: herbs, barks, roots, or spices

Aromatized Wines
• have been added during the process.

Aromatized Wines
• Vermouth or Doubonet Lillet are the most popular

Aromatized Wines
• produced by Martini & Rossi,Cinzano, NollyPrat or
Boissiere.

Aromatized Wines
Boissiere.
• Vermouth may be white or red, dry or sweet

Aromatized Wines
Boissiere.
• DryVermouth (Lightly ﬂoral and Herbal)

Aromatized Wines
Boissiere.
• SweetVermouth (Clove & licorice)

Aromatized Wines
Boissiere.
• they run between 16 to 20% in alcohol.

Aromatized Wines
Boissiere.
• They are served mostly on the rocks or

Aromatized Wines
Boissiere.
• They are served mostly on the rocks or
• if straight up, will be chilled and garnished with citrus
twist example Martini cocktail

11
5 quick ‘WERMUT’ facts...

•The word ‘Vermouth’ comes from the German
‘Wermut’ that translates as wormwood. It was ﬁrst
used by Antonio Benedetto in 1786.
11

•The area where modern vermouths are made is
known as ‘Savoy’ in NW Italy and SE France.
11

•Originally, Italian vermouth is based on red wines
whereas French vermouths were based on white
wines.
11

wines.
•Most Italian vermouths are made in Turin.
11

wines.
•Most Italian vermouths are made in Turin.
•Vermouths are, essentially, wine fortiﬁed with eau-
de-vie, ﬂavoured with herbs and spices and matured.
11

Bitters
• are made with alcohol and additions of
herbs or other aromatic plants to
make it bitter.
• “Campari”, spicy, bitter orange
• “Pimms”or
• “Angostura” are some of the most
popular.
• These bitters are often used as mixer
with club soda and lemon twist, or
other sodas in general

8 quick facts about bitters...
13

1.

Bitters are spirits that are ﬂavoured with any number of herbs, spices, fruits, ﬂowers, barks etc.
13

1.

2.

Most Bitters started off as medicines and many still have medicinal beneﬁts.
13

1.

2.

3.

There are two main types of Bitters: Bar Bitters that are used in very small amounts and
Pouring Bitters that are consumed in mixed drinks or neat.
13

1.

2.

3.

4.

Within Bar Bitters there are two main styles: 1) Fruit bitters that are (oddly enough)
ﬂavoured with fruits such as orange and peach and 2) Aromatic Bitters that have far more spice
and herb elements.
13

1.

2.

3.

4.

and herb elements.
5.

Bar Bitters are actually used to smooth out spirits within cocktails and the most obvious are
Angostura Bitters in a Manhattan and Old Fashioned and also in Pink Gin.
13

1.

2.

3.

4.

and herb elements.
5.

6.

Pouring Bitters are drank in cocktails (e.g. the Campari in a Negroni) or as digestifs (e.g.
FernetBranca).
13

1.

2.

3.

4.

and herb elements.
5.

6.

FernetBranca).
7.

Due to their reputed restorative abilities, the original herb and spice bitters were often made by
monks and apothecaries.
13

1.

2.

3.

4.

and herb elements.
5.

6.

FernetBranca).
7.

Due to their reputed restorative abilities, the original herb and spice bitters were often made by
monks and apothecaries.
8.

The biggest selling bitters in the world is Campari.
13

Digestivo or Digestif

• Can be of a sweet, dry, or bitter
ﬂavours
• Served at the end of the meal to
help in digestion
• Usually served at room
temperature
• by itself or as an accompaniment
of another beverage.
Digestivo or Digestif

Cordials and Liqueurs

• Are aromatic, sweetened and ﬂavoured spirits.

• A liqueur (US /lɪˈkɜr/ or UK /lɪˈkjʊər/) is an
alcoholic beverage made from a distilled spirit
that has been ﬂavoured with fruit, cream,
herbs,spices, ﬂowers or nuts and bottled with
added sugar or other sweetener (such as
high-fructose corn syrup).

• A liqueur (US /lɪˈkɜr/ or UK /lɪˈkjʊər/) is an
alcoholic beverage made from a distilled spirit
that has been ﬂavoured with fruit, cream,
herbs,spices, ﬂowers or nuts and bottled with
added sugar or other sweetener (such as
high-fructose corn syrup).
• In parts of the United States, liqueurs may also
be called cordials or schnapps,[1][2][3][4]
while in large parts of the British
Commonwealth,cordial means a concentrated
non-alcoholic fruit syrup that is diluted to
taste and consumed as a non-carbonated soft
drink, and in Germany and Scandinavia,
schnapps means a form of brandy or aquavit.
(wikipedia.org)

liqueurs
1.

Liqueurs are sweetened alcoholic drinks made by mixing or re-distilling spirits with
flavourings and colourings.They must have a minimum alcohol content of 15% abv and a
minimum sugar content of 100 grams per litre.
2.

All liqueurs have one thing in common.They all have spirits as a base.
3.

The first recipes for liqueurs appear in Egyptian tombs and classical Greek scrolls.
However, it is the monks who are credited with the development of liqueurs during the
Middle Ages
4.

The new herbs and spices being discovered and imported from the New World and the
East gave a greater range of exotic ingredients to use in the liqueurs
5.

There are five main ways of making a liqueur. Maceration, Infusion, Percolation,
Distillation, Maturation
6.

There are 2 main types of liqueurs – Generics and Proprietaries. Generics are known by
their ingredient, proprietary from their branding.
7.

Most generic liqueurs are known by their French name.
8.

Liqueurs current popularity is down to the cocktail, but of course they can be enjoyed
neat or over ice.
9.

5 most popular generics. Crème de cassis, fraise and Framboise, menthe and mure.
10.

5 most popular proprietaries. Cointreau, Grand Marnier, Baileys, Kahlua, Midori.
11.

Liqueurs are most commonly drank in poussé cafés such as B52’s or as modifiers in
cocktails

liqueurs
technical:
Liqueurs are sweetened alcoholic drinks made by mixing or re-distilling
spirits with ﬂavourings and colourings.They must have a minimum
alcohol content of 15% abv and a minimum sugar content of 100
grams per litre.

All liqueurs have one thing in common.They all have spirits as a
base.
trivial:
There are ﬁve main ways of making a liqueur. Maceration, Infusion,
Percolation, Distillation, Maturation

There are 2 main types of liqueurs – Generics and Proprietary's.
Generics are known by their ingredient, proprietary from their
branding.

Understanding Liqueurs
Both generic and proprietary liqueurs are used for their fruit and herb flavourings, but all
liqueurs used as a modifier or a base in cocktails add a sweetness to the drink.
Understanding how to balance the sweetness of the liqueur with the sour of the citrus first
needs the understanding of liqueurs.
Use these exercises on commonly used liqueurs;
1.

freshly squeeze and filter 1 litre of lemon and lime juice
2.

fill 6 rocks glasses with 25ml of lemon juice. Using different glasses do the same with
lime juice.
3.

In the first of the rocks glasses with lemon juice, add 5ml of sugar syrup (gomme). In
the next glass, add 15ml of sugar syrup, 25ml in the next, all the way up to 55ml. Follow
same procedure with fresh lime juice.
4.

Now follow the same procedure swapping sugar syrup with Cointreau.
5.

Now follow the same procedure swapping Cointreau withTriple Sec
6.

Now follow the same procedure swappingTriple Sec with crème de Mure.
Taste the glasses in sequence starting with the sugar syrup mixture. Comparisons should be
made across the liqueurs using the 25ml balance of lemon juice and sugar syrup as the
control.
The aim of the exercise is to identify the perfect balance of sweet and sour using the
control, and showing how using liqueurs as sweeteners as well as flavourings will greatly
effect the balance of cocktails produced. In achieving this you will be able to compare and
contrast the sugar quantities across generic and proprietary liqueurs.
liqueurs

Brandy
• Deﬁnition:
• “A spirit resulting from the distillation
of a fermented fruit-based liquid”
• Produced in the 16th century for the
purpose of transporting wine at less
volume and cost.
• The word Brandy derives from the
word “branywihn” literally “burnt wine”
• Grapes are the most common fruits
used in making Brandy
• Most brandies are between 80 to 94
proof

Cognac
• Is the most famous type of Brandy in
the world
• Producers include: Martel, Hennessy,
Hine, Remy Martin.
• Is a single distilled brandy from the
Armagnac region south of cognac
(sweeter)
• Calvados is an apple brandy from
Normandy

brandy
&
cognac

brandy
&
cognac
1.
Brandies
are
made
from
fruit
(any
part
of
it),
whiskies
and
vodkas
are
made
from
grain.
2.
Unaged
brandy
is
called
eau-‐de-‐vie
(or
aqua
vitae).
3.
The
science
of
disFllaFon
arrived
into
Europe
from
North
Africa
with
the
Moors
into
Spain

and
Southern
France.
4.
The
word
‘Brandy’
comes
from
the
Dutch
‘Brandewijn’
meaning
‘burnt
wine’.
5.
Cognac
and
Armagnac
are
both
types
of
French
Grape
Brandy
with
specific
appellaFons.

Armagnac
is
the
oldest
daFng
back
to
1419.
6.
There
are
six
regions
to
Cognac,
three
to
Armagnac
and
two
to
Calvados.
7.
The
Phylloxeravastatrix
louse
nearly
wiped
out
all
French
brandy
producFon
in
the
late

1800’s.
8.
The
main
grape
varieFes
used
in
French
brandy
producFon
are
Ugni
Blanc,
Folle
Blanche
and

Colombard.
9.
Brandies
can
be
made
in
both
pot
and
column
sFlls.
Cognac
has
to
be
double
disFlled
in
pot

sFlls
as
are
the
finest
Calvados,
Grappa
and
Foreign
(non-‐French)
Brandies.
Armagnac
is
made
in

column
sFlls.
10.
The
‘Big
Four’
of
Cognac
producers
are
Remy
MarFn,
Hennessy,
Martell
and
Courviosier.

They
are
responsible
for
4/5
of
Cognac
sold
outside
of
France.
11.
There
are
many
factors
affecFng
the
quality
of
the
brandy:
The
terroir,
the
quality
of
the

fruit,
the
sFll
type,
the
sFll
size,
the
maturaFon
period
(wood
type,
barrel
size
and
length
of

maturaFon),
and
the
fermentaFon
Fme.
12.
Most
brandies
are
blended
although
Armagnac
is
oben
released
in
vintages.

brandy
&
cognac
technical:
Brandies
are
made
from
fruit
(any
part
of
it)

The
main
grape
varieFes
used
in
French
brandy
producFon
are
Ugni

Blanc,
Folle
Blanche
and
Colombard.
trivial:

The
Phylloxeravastatrix
louse
nearly
wiped
out
all
French
brandy

producFon
in
the
late
1800’s.

The
‘Big
Four’
of
Cognac
producers
are
Remy
MarFn,
Hennessy

(“Terroirs”),
Martell
and
Courviosier.
They
are
responsible
for
4/5

of
Cognac
sold
outside
of
France.
(Kim
Jong
Il
&
Hennessey)

brandy
&
cognac
technical:
Brandies
are
made
from
fruit
(any
part
of
it)

The
main
grape
varieFes
used
in
French
brandy
producFon
are
Ugni

Blanc,
Folle
Blanche
and
Colombard.
trivial:

The
Phylloxeravastatrix
louse
nearly
wiped
out
all
French
brandy

producFon
in
the
late
1800’s.

The
‘Big
Four’
of
Cognac
producers
are
Remy
MarFn,
Hennessy

(“Terroirs”),
Martell
and
Courviosier.
They
are
responsible
for
4/5

of
Cognac
sold
outside
of
France.
(Kim
Jong
Il
&
Hennessey)
Cognac
to
change
world
policy?

Regions
There
are
six
regions
to
Cognac
produc:on.
Each
area
has
diﬀerent
soils
and
climate
condi:ons
which
give

diﬀering
quali:es
of
Cognac.
Grande
Champagne
Pe:te
Champagne
Borderies
Fins
Bois
Bon
Bois
Bois
Ordinaires
The
best
Cognac
comes
from
the
Champagne
regions.
A
Cognac
can
only
be
called
a
‘Fine
Champagne

Cognac’
if
it
is
made
from
grapes
exclusively
from
the
Champagne
regions
(e.g.
Remy
Mar:n
V.S.O.P.).

There
is
only
one
Cognac
I
know
of
which
is
made
en:rely
from
grapes
from
the
Borderies
region
–
Reserve

de
Martell.
Most
Cognac
is
blended,
so
the
age
statements
refer
to
the
youngest
Cognac
in
the
blend.
Cognac
cannot

be
sold
in
France
un:l
it
is
at
least
2.5
years
old:
VS
(Very
Special)
-‐
2.5
years
VSOP
(Very
Superior
Old
Pale)
–
4.5
years
XO
(Extra
Old),
Napoleon,
Vieux,
Vieille
reserve
–
6.5
years
(since
2000,
8.5
years)

Grappa
• Is and Italian brandy similar to Marc from France
• Is a traditional Italian drink made from pomace
(pressed skins and seeds of grapes) after winemaking.
• The Pomace is fermented without adding any sugar
or alcohol, and then distilled.
• The resulting clear spirit is Grappa
• Usually between 80 and 90 proof
CIA list include:
• Banﬁ
• Nadini Riserva
• Zenato di Amarone
• Fruits infused Grappa: apricot, cranberry, and raisin

Bitter digestives “Amari”

Historically, the most popular digestives, have been
alcoholic bitters, which usually include:

• angostura bark (Angostura trifoliata),

• cinchona (or quinine) bark (Cinchona spp.),

• bitter gentian root (Gentiana lutea) and/or

• quassia chips (Quassia amara) as the principal
components.

components.
• There are other Bitters that have more liqueurs
consistency:

components.
consistency:
• Cynar, Fernet Branca, Ramazotti,Amaro Montenegro,
Amaro Averna, Unicum, Brancamenta, Jägermeister

components.
consistency:
• Flavour proﬁle:bitter minty, intense, palate coating

components.
consistency:
• Flavour proﬁle:bitter minty, intense, palate coating
• Due to the beneﬁcial digestive effect these beverages are
consumed toward the end of the meals and mostly at
room temperature, (not iced cold as Jagermeister).

don’t be bitter...

What is it?

What is it?
• Chances are there is a bottle behind your bar right now….

What is it?
• Bitters are….

What is it?
• Bitters are….
• The salt and pepper or soy sauce of cocktails– they round out
ﬂavours in drinks and highlight more subtle ﬂavours. Often the
difference between good … and great cocktails.

What is it?
• Bitters are….
• are an invaluable tool in the creation of classic and contemporary
cocktails.

What is it?
• Bitters are….
cocktails.
• The best-known commercial bitters are practically household names
though most people have little idea what exactly to do with them.

What is it?
• Bitters are….
cocktails.
• Angostura

Peychaud’s

Regan’s

What is it?
• Bitters are….
cocktails.
• Angostura

Peychaud’s

Regan’s
• If you’ve had a Manhattan, Martini, Rob Roy, or

What is it?
• Bitters are….
cocktails.
• Angostura

Peychaud’s

Regan’s
• If you’ve had a Manhattan, Martini, Rob Roy, or
• Old Fashioned, then you already like bitters

But what is it?

But what is it?
• Cocktail bitters as we know them today originated in the
19th century. Combining herbs, bark, and berries with
alcohol and promoting the initial results as medicinal tonics.

But what is it?
• In 1906, selling bitters as a health remedy was outlawed, so
today they are found primarily in cocktails.

But what is it?
• Bitters are prepared by infusion or distillation, using
aromatic herbs, bark, roots, and/or fruit for their ﬂavour
and medicinal properties

But what is it?
• Common ingredients include:

But what is it?
• angostura bark, chinchona, cassia, gentian, citrus peels,
angelica root

But what is it?
angelica root
• Modern bitters are made with all kinds of ingredients

But what is it?
angelica root
• Modern bitters are made with all kinds of ingredients
• Chocolate, rhubarb, peach, cherries, celery

Potable/Un-Potable

Potable/Un-Potable
Non- POTABLE
Bitters are classiﬁed as non-potable not because they are “unsafe” for
human consumption, but because of their strong ﬂavours and high
alcohol content (usually between 70 and 90 proof).
Also allows them to be sold in grocery stores…. there are no laws
currently on selling cocktail bitters.

Potable/Un-Potable
Non- POTABLE
Bitters are classiﬁed as non-potable not because they are “unsafe” for
human consumption, but because of their strong ﬂavours and high
alcohol content (usually between 70 and 90 proof).
Also allows them to be sold in grocery stores…. there are no laws
currently on selling cocktail bitters.
POTABLE Bitters
The best-known potable bitters are Fernet-Branca, Jägermeister, and
Campari
Poured as a digestive: to aid digestion after a big meal or pre-meal to
stimulate the appetite.
Can be drunk straight or mixed into cocktails
Sweeter than non-potable bitters.

Jerry Thomas
Aromatic
Peychauds:American
Personal Creation

Jerry Thomas
Aromatic
Peychauds:American
Personal Creation
Methods for tasting bitters:

Jerry Thomas
Aromatic
Peychauds:American
Personal Creation
On the hand -- AROMA

Jerry Thomas
Aromatic
Peychauds:American
Personal Creation
– Rub a small amount in between your
hands to warm and extract the essence
of the herbs and spices.“Clap your
bitters!”

Jerry Thomas
Aromatic
Peychauds:American
Personal Creation
bitters!”
Solo -- BITTER

Jerry Thomas
Aromatic
Peychauds:American
Personal Creation
bitters!”
Solo -- BITTER
- Taste aVERY SMALL amount straight
from your ﬁnger or a cocktail straw.
Bitters are very concentrated so be
careful not to overwhelm your palette.

Jerry Thomas
Aromatic
Peychauds:American
Personal Creation
bitters!”
Solo -- BITTER
With soda - SWEETNESS

Jerry Thomas
Aromatic
Peychauds:American
Personal Creation
bitters!”
Solo -- BITTER
With soda - SWEETNESS
- Diluting bitters will give you a better
sense of the ﬂavour, carbonation also
accents the sweet ﬂavours.

The Original
Angostura Bitters

The Original
Angostura Bitters
Oldest and most
recognized brand of
bitters. Invented by a
German doctor, in
Angostura,Ven. in 1824.
Now produced in Trinidad
using the same secret
recipe
Rum based, bittered by
gentian, and carry
dominating ﬂavours of
cinnamon, clove, orange
peel, and coffee.

American Classic
Peychaud’s Bitters
Invented by Antoine
Peychaud, an apothecary in
1830's New Orleans.
Peychaud mixed up his secret-
recipe bitters with brandy and
absinthe and created the ﬁrst
Sazerac. It is known for it’s
striking red colour. Based on a
neutral spirit, bittered with
gentian and carry a light
ﬂavour of anise and cherry.
The Original
Angostura Bitters
Oldest and most
recognized brand of
German doctor, in
recipe
gentian, and carry
peel, and coffee.

American Classic
Invented by Antoine
Peychaud, an apothecary in
1830's New Orleans.
Peychaud mixed up his secret-
recipe bitters with brandy and
absinthe and created the first
Sazerac. It is known for it’s
striking red colour. Based on a
neutral spirit, bittered with
gentian and carry a light
flavour of anise and cherry.
Modern Interpretation
Stirrings Blood Orange
Bitters
A sweeter and more
mellow interpretation of
‘bitter sweet’ flavours.
Made without the use of
a base spirit, so it has no
alcohol.The idea is to
add a complex element
of flavour to drinks
without overpowering
them.
The Original
Angostura Bitters
Oldest and most
recognized brand of
German doctor, in
recipe
gentian, and carry
peel, and coffee.

Better Food : Better Cocktails
revival vs. innovation
Food

Food
Revival:
• Purchasing local/seasonal
• Foraging
• Charcuterie
• Hand Crafted cheeses
• Canning/ preserving
• Butchering meats

Food
Revival:
• Purchasing local/seasonal
• Foraging
• Charcuterie
• Hand Crafted cheeses
• Canning/ preserving
• Butchering meats
Innovation:
Sous-vide cooking
Molecular gastronomy
Improved freezing and
refrigeration
Fusion
Using global products

Cocktails

Cocktails
Revival:
• Bitters
• Micro distilleries
• Classic recipes
• Service
• Glassware
• Technique

Cocktails
Revival:
• Bitters
• Micro distilleries
• Classic recipes
• Service
• Glassware
• Technique
Innovation:
Molecular Mixology
(foams, gels, gases)
ﬂavour combinations
Infusions
Collaboration and
networking

Bitters & Spirits

Bitters & Spirits
Taste cocktail as is.
Add Stirrings to the gin and tonic
Add Angostura to Whisky drink
(You can divide the cocktails in a
separate tasting glass and try both
combinations)
Stir and taste again
What ﬂavours come out in each cocktail?

Gin (Plymouth)
& Tonic
Bitters & Spirits
Taste cocktail as is.
Add Stirrings to the gin and tonic
Add Angostura to Whisky drink
(You can divide the cocktails in a
separate tasting glass and try both
combinations)
Stir and taste again
What ﬂavours come out in each cocktail?

Layering ﬂavours

Layering flavours
• Taste Margarita
• Add a dash of Peychaud’s
• Taste: note difference in flavour
• Taste again
• Note the complexity and flavour
layers of the cocktail.
• This is a perfect example of how to
take a classic presentation and make
a new seasonal or specialty cocktail
with lots of layers of flavours!

Layering ﬂavours
• Taste Margarita
• Taste again
Classic Margarita

Incorporating bitters in a
multi-unit location.

Incorporating bitters in a
multi-unit location.
• Find the stray bottle in your
bar… it’s there somewhere,
usually under the register or in a
cupboard somewhere.
• Conduct the ‘bitters challenge’
with staff.
• Get creative with classics, menu
standards, or creative inspiration
….

The bitter challenge...

• Just like salt in food, bitters
round out and ﬁnish the
combination of ﬂavours.

• Cocktails can be dramatically
improved with addition of
bitters.

• Cocktails can be dramatically
improved with addition of
bitters.
• Try with popular cocktails:Vodka
and Cranberry, Gin and Tonic,
Whiskey & Ginger, Martini,
Manhattan, Rum Drinks

the aromatics play just as
much a role as the bitter herbs

the aromatics play just as
much a role as the bitter herbs
The ‘ﬂavour Pot’ of herbs and spices focuses
on the bitter and aromatic qualities each
brings to the infusion.
Gentian, Cardamom,Anise, Schizandra
Berry, Orange Peel, Hibiscus, Fennel, Fir,
Citrus, Cinchona are a few of our selected
ingredients

to the .01 to be exact
We measured ingredients to the hundredth of a gram.To
extract the most of their natural essence, we toasted some
herbs, crushed others, before combining with the alcohol.

the mashes
Each one has its own distinct colourful and textural
charm.

straining the mash

Craft your own blend

• There are as many methods as there are mixologists, but the most important thing is how
the bitters perform in a cocktail.

• Alcohol:

• Alcohol:
• Use a spirit with a high proof or alcohol content, such as grain alcohol, vodka, rye or
whiskey.

• Alcohol:
whiskey.
• Higher-proof alcohols extract ﬂavour more quickly but can leave a harsh aftertaste.

• Alcohol:
whiskey.
• Aromatics
Here’s where you get to personalize your bitters and experiment.

• Alcohol:
whiskey.
• Aromatics
• Commercial bitters ingredients such as gentian, and angelica root.

Measure ingredients
carefully; bitter herbs are potent and a can become overwhelming. If you want to make it
again it is important to keep precise records of weights, time and volume of bitters.

• Alcohol:
whiskey.
• Aromatics
• Commercial bitters ingredients such as gentian, and angelica root.

Measure ingredients
carefully; bitter herbs are potent and a can become overwhelming. If you want to make it
again it is important to keep precise records of weights, time and volume of bitters.
• Aging and Agitating
- These are key steps in flavour development.Aging (or steeping) helps extract flavour.Too
little time and your bitters will be flat; too much and they’ll be unbalanced.Agitating (giving
the mixture a shake every now and then) ensures that those flavours are dispersed
throughout the mix, with no unexpected taste spikes

Simple Orange Bitters

Simple Orange Bitters
• INGREDIENTS
• 1 (750-milliliter) bottle grain alcohol, such as Everclear 151
• 1/2 pound orange peel pieces
• 1 tsp fennel seed
• 1/2 tsp coriander seed
• 4 cardamom pods
• 20 drops gentian extract or aprox ½ teaspoon gentian root
• ½ tsp. dry chinchona
INSTRUCTIONS:
Combine all ingredients in a 2-quart jar with a tight ﬁtting lid. Close and store at
room temperature. Let steep 14 days, shaking the jar every other day.
Strain alcohol from spices and store in a jar with a tight ﬁtting lid in a dark place.

The amazing elixir for
every ailment!

every ailment!
• Other Uses for Bitters
Bitters can no longer be sold legally as health remedies,
many people still turn to them for just that purpose. Here
are a few of the more common (if unscientiﬁc) applications:

every ailment!
• Hiccups
Take a lemon wedge, coat it in sugar, then douse it with
some bitters. Bite down, and your hiccups are supposed to
disappear.

every ailment!
• Hiccups
disappear.
• Upset Stomach
A few dashes of bitters added to a glass of club soda or
ginger ale may cure indigestion.

every ailment!
• Hiccups
disappear.
• Upset Stomach
• Everything Else
Bitters are nearly a panacea: It is suggested that a few
dashes will cure anything from a headache to the ﬂu.

every ailment!
• Hiccups
disappear.
• Upset Stomach
• Everything Else
• Mosquito Repellent?

every ailment!
• Hiccups
disappear.
• Upset Stomach
• Everything Else
• Mosquito Repellent?
• Rub it on… It keeps away all the mosquitoes! (don’t quote
us on this one!)

Other Brands on the
market:

Other Brands on the
market:
• Fee Brothers Bitters:

Other Brands on the
market:
•

Produced in Rochester NewYork since the 1950's. One of the most diverse lines of bitters.

Other Brands on the
market:
•

•

-Offered in a multitude of ﬂavours such as grapefruit, mint, and peach, lemon, chocolate, and
whiskey barrel aged bitters.

Other Brands on the
market:
•

•

• Regan’s No.6 Bitters:

Other Brands on the
market:
•

•

•

One of the newest bitters on the scene, Regans' Orange Bitter No. 6 is a shining star in the
cocktail world. Gary and Mardee Regan, who in the 1990's wanted a better orange bitter created Regan’s.
The result is a versatile bitter of orange peel, cardamom, caraway, coriander and other herbs inspired by
an old recipe.

Other Brands on the
market:
•

•

•

an old recipe.
•

-This products character is exceptionally rich and carry ﬂavours of coriander, cardamom, and
orange including orange peel.

Other Brands on the
market:
•

•

•

an old recipe.
•

• The Bitter Truth:


Other Brands on the
market:
•

•

•

an old recipe.
•


•

The Bitter Truth was founded in 2006 by Stephan Berg and Alexander Hauck out of the frustration
of being unable to ﬁnd quality cocktail bitters in the European market. Since then,The Bitter Truth has
expanded its portfolio to include other ﬂavourings, liqueurs and spirits.

Other Brands on the
market:
•

•

•

an old recipe.
•


•

The Bitter Truth was founded in 2006 by Stephan Berg and Alexander Hauck out of the frustration
of being unable to find quality cocktail bitters in the European market. Since then,The Bitter Truth has
expanded its portfolio to include other flavourings, liqueurs and spirits.
•

-Offers various flavours from the lost Celery bitters to a rich Xocolatl Mole that exemplifies the
subtle character of bitter chocolate.

Thank you, and don’t be
afraid to be bitter!

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