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View Full Version : 3 Bartender-Approved Cocktail Ingredients You Should Have at Home, And How to Use Them


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09-01-2015, 03:04 PM
By Carey Jones for DETAILS (http://www.details.com/?mbid=synd_huffpotaste).

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"What bartenders geek out about takes years to trickle down to the consumer," says Brad Thomas Parsons, the author of Bitters: A Spirited History of a Classic Cure-All (http://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595). For the past five years, that's been elaborate homemade concoctions like ginger-peppercorn syrup and habanero bitters--basically, anything that ups the ante on a craft cocktail. Now, instead of keeping those bottles behind the bar, they're selling them (online, mostly) to enthusiastic customers who are eschewing liquor-store stalwarts. Here, the best bartender-made secret ingredients to buy.

• • •

Bitters

Jack McGarry, co-owner of The Dead Rabbit (http://www.deadrabbitnyc.com/) in New York City, wanted bitters to match the 19th-century-style drinks he serves (cocktails in the 1800s were less sweet, more of the put-hair-on-your-chest variety). "I read a book from 1884 that talked about Orinoco bitters (http://www.deadrabbitnyc.com/shop/orinoco-bitters/) and how they were superior to Angostura," he says. "So I started researching." His Orinoco bitters mix Christmas spices (allspice, clove, vanilla) with cardamom and sharp, biting angostura bark--which, ironically, the eponymous product no longer uses. $25

Also try: Bittercube (http://bittercube.com/), which is based in Milwaukee, produces seven varieties, including the rum-friendly Jamaican #1 and #2. $10 to $22

Read more: 5 Cocktails Everyone Should Know How to Make (http://www.details.com/blogs/daily-details/2015/04/5-cocktails-every-man-should-know-how-to-make.html?mbid=synd_huffpotaste)

Syrups

Tiki drinks are notoriously complex to perfect: You need obscure-sounding components like orgeat, velvet falernum, and "Don's Mix"--which no one made to the standards of Blair Reynolds, who owns Hale Pele tiki bar in Portland, Oregon. "Then I realized, why shouldn't I?" he says. His B.G. Reynolds (http://bgreynolds.com/) line includes orgeat, an orange-almond syrup that's key to tropical drinks, notably the mai tai. $12 to $21

Also try: Small Hand Foods (http://smallhandfoods.com/), veteran bartender Jennifer Colliau's Bay Area line of pre-Prohibition-cocktail building blocks, offers pineapple gum syrup for pisco punch and tonic syrup (just add soda). Starting at $10

Mixers

Bottled mixes get a bad rap, and for good reason. But Bittermilk (http://bittermilk.com/), from the proprietors of the Gin Joint in Charleston, South Carolina, takes the just-add-booze concept off the supermarket shelf. Formulas include a Oaxacan Old Fashioned and a Smoked Honey Whiskey Sour. "If we gave people a recipe using smoked honey, they'd try to do it at home, and they'd do it at too high a heat," says co-owner MariElena Raya. $15

Also try: The Violet Hour (http://theviolethour.com/) in Chicago is launching a series of "sauces" that nail the proportions of classics. Mix the Original Sauce--scorched demerara sugar, bittering agents--with a brown spirit and you've got a professional-grade old-fashioned.

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