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A revival of bitters? Sweeeet!

Wine & Spirits

These aromatic flashbacks that tease the palate hold their own at the bar. And it's not just Angostura anymore.

January 25, 2006|Charles Perry | Times Staff Writer

Put a few drops of bitters onto the sugar cube and place it in a Champagne flute. Add the sparkling wine and the rest of the bitters and garnish with lemon peel.

Each serving: 209 calories; 0 protein; 21 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 1 mg. sodium.

**

Savage Sazerac

Total time: 2 minutes

Servings: 1

Note: This is the classic cocktail calling for Peychaud's bitters. We've turned up the volume.

3 ounces rye whiskey

3/4 ounce simple syrup

1/2 teaspoon Peychaud's

bitters

Herbsaint or another

anise liqueur, such as

Pernod or Ricard

Twist of lemon

Place the whiskey, syrup, bitters and ice in a glass. Rinse a chilled Champagne flute with Herbsaint and strain the drink into the flute. Add the lemon.

Each serving: 346 calories;

0 protein; 34 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 2 mg. sodium.

**

Old School Manhattan

Total time: 1 minute

Servings: 1

Ice cubes

2 ounces rye whiskey

1 ounce sweet red vermouth

2 to 4 dashes Angostura,

Peychaud's or orange bitters

Twist of lemon peel

Place the ice cubes in a mixing glass. Add the whiskey, vermouth and bitters, and strain into a chilled martini glass. Garnish with lemon.

Each serving: 181 calories; 0 protein; 5 grams carbohy- drates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 3 mg. sodium.

**

Grapefruit bitters

Total time: 25 minutes, plus 1 week infusing time, plus 1 hour standing

Servings: Makes about 2 cups

Note: A simple, memorably bitter infusion you can easily make at home. Everclear is available at Beverages & More stores.

2 grapefruits

1 tablespoon coriander seed

2 cups 151-proof alcohol

(Everclear)

4 tablespoons sugar

2 tablespoons water

1. Peel the grapefruits and mince the whole peel, including the white part. Place the peel in a quart jar with the coriander seed and alcohol. Seal for 1 week.

2. Put the sugar in a small pan and heat over medium heat until it turns light brown. Remove from the heat and carefully add water. Stir until the sugar dissolves.

3. Strain the peels and coriander from the alcohol and discard. Add the caramelized sugar. Return it to the jar and let it stand until the liquid is clear, about 1 hour, then bottle for use.

Each tablespoon: 101 calories; 0 protein; 2 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 0 sodium.

**

Marco Polo

Total time: 1 minute

Servings: 1

Note: From Jeremiah Doherty, Grace restaurant. Gingerita is available at Market Gourmet in Venice, Surfas in Culver City and John & Pete's in West Hollywood.

2 ounces Bombay gin

1/2 ounce Campari

1/2 teaspoon Gingerita

Place crushed ice in a wine glass. Add the gin, Campari and Gingerita and stir to combine.

Each serving: 173 calories; 0 protein; 5 grams carbohy- drates; 0 fiber; 0 fat; 0 saturated fat; 0. cholesterol; 1 mg. sodium.

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