Top products from r/bitters

We found 17 product mentions on r/bitters. We ranked the 10 resulting products by number of redditors who mentioned them. Here are the top 20.

Next page

Top comments that mention products on r/bitters:

u/CityBarman · 18 pointsr/bitters

Your options vary from 40 - 95% ABV (vodka, Everclear/NGS and other spirits as well). Your choice will depend on several factors:

  • Availability. Some only have access to a max 75.5% (151 proof) spirits.
  • What you're extracting. Generally, the higher the ABV, the faster and more complete the extraction. Certain components, like black tea or coffee, may overextract and be too tannic for your liking @ higher ABVs.
  • Do you want to macerate for one week or six? Timeliness sometimes matters. Also, certain components will give up some aromatics completely in a longer infusion, while leaving unwanted characteristics behind.
  • Desired final ABV, if this matters to you.

    I generally tincture with a base of 80% 151 proof spirit and 20% lower proof spirit(s). This yields me a base @ 60 - 68%. Given a base in this range, when tincturing is complete, I can usually expect a batch of bitters around 50% ABV. Just where I like 'em. I tend to extract components individually and blend a final bitters. For fresher components (read: with higher water content), like fresh citrus peels and herbs, lean closer to a 68% base. For dried components, like spices, lean closer to a 60% base. With a 60-68% base range, I can normally control the extraction process entirely with time. I can overextract if I want to, or be more controlling with less time.

    I hope this makes sense.

    I highly recommend Mark Bitterman's Bitterman's Field Guide to Bitters & Amari. At <$9 for the epub version, it may be the best resource currently available. I also recommend Brad Thomas Parson's Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas.

    ~Good luck!
u/CorrectCocktails · 2 pointsr/bitters

Well, different ingredients are best extracted with different alcohols by proof. For example, for making vanila extract 50-70% spirit will work much better than 96% or 40% spirit. I'd recommend DIY Bitters: Reviving the Forgotten Flavor, great book with information about what alcohol content is best suited for what herb, thought can't say it's 100% correct information.

u/ODMBitters · 4 pointsr/bitters

Welcome. This sub is pretty quiet. I would suggest checking out r/cocktails. LOTS of info over there. I make my own bitters, amari, and liqueurs and there are 3 main sources of information I consider “must have”

  1. Bitters, by Brad Thomas Parsons

  2. The Field Guide to Bitters and Amaro, by Mark Bitterman

  3. The DIY vs Buy series by Marcia Simmons on Serious Eats

    Good luck, and share your adventures on r/cocktails. Cheers!
u/hella_guapo · 1 pointr/bitters

Thanks! I'll add that to my wish list.


I also added [Apothecary Cocktails] (http://smile.amazon.com/Apothecary-Cocktails-Restorative-Drinks-Yesterday/dp/1592335845/ref=wl_mb_wl_huc_mrai_1_dp), which looks like it might round out the bookshelf nicely.

u/everydaydrinkers · 1 pointr/bitters

I highly suggest Homemade Bitters as the book to have, I also have Bitters: Spirited Cure All Cocktails and I have Bittermens Field Guide, but out of all I found Homemade Bitters to be the easiest to work with and has some more accessible recipes and a few cocktail recipes to pair with each recipe they supply.

It's a good starting point to making modifications as you go.

u/wlphoenix · 5 pointsr/bitters

The trinity of bitters is Angostura, Peychaud's, and Orange bitters. Since you have experience with 2 of the 3, I'd start by rounding out with orange bitters. They're typically used more with herbal spirits, although anything you garnish with a citrus peel is a good option. Regan's is the go-to, but there are plenty on the market these days.

From there, look into chocolate and celery bitters, which add flavors that aren't present in any of the above. Chocolate works well with almost any dark spirit, but tequila/mezcal especially. Celery is a bit harder to work with, but it works in savory drinks, as well as adds a different dimension to a martini.

If you really want to deep dive, look into the book Bitters by Brad Parsons. It has a lot of history, ideas, and several recipes for homemade bitters.

u/Nateobee · 2 pointsr/bitters

I got this book for Christmas, it got me going pretty well. Many bitters recipes.
https://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595/ref=sr_1_1

u/ryleyg · 2 pointsr/bitters

My chef gave me this so I'd stop bugging him :)

u/DirtyThi3f · 2 pointsr/bitters

I believe this book ( http://www.amazon.com/Whiskey-Cocktails-Rediscovered-Classics-Contemporary/dp/1592336396 ) had several cocktails with root beer flavour elements you could possibly play with. Let me confirm for you (I have to dig it out), because it uses absurdly obscure ingredients so the book may be a bust otherwise.

u/ConfidenceMan2 · 1 pointr/bitters

I got the recipe from this book. The hardest part was finding all the ingredients. I had to order cinchona bark online after trying 5 different stores, including two stores that specialize in herbs only. For the bottles, I ordered these.

u/chiefkeefOFFICIAL · 3 pointsr/bitters

I'm in no ways an expert, I've only made two batches before (orange and grapefruit), but in my experience, it's very difficult to get the complicated flavors balanced correctly that you would be looking for from a professionally made bitters. I think a lot of DIY recipes try to simplify a lot, which will give you a more straight forward, clean taste for what you're looking for, but maybe not all the crazy herbs and such because it's just so hard to properly balance them.

This would certainly seem to be a mild or more floral bitters, as they're looking to do most of the bittering with the actual lavender and orange peel. These can become quite bitter on their own, or you can even find bitter orange peel if you want more bitter notes. That being said, I used gentian in my orange bitters and holy hell was it bitter. I did infuse the ingredients separately - bitters in one mason jar, aromatics in another, but then promptly poured the two jars together... I would definitely suggest measuring and tasting when mixing. My orange bitters turned into more of an orange colored gentian bitters (and like 200ml of it...).

Mostly, I would suggest making a very small batches, infusing the flavors separately and mixing to taste. The bitter flavors will be strong, the fruit/floral flavors will be subtle. If I were to do this whole-hog again, I would probably separate all flavors your infusing and mix them to taste, but definitely do it by category (bitter vs aromatic, etc) so that you can mix them, taste, and adjust the proportions. Lastly, trying is the best way to see what works and see what you like.

u/shinertuesday · 3 pointsr/bitters

DIY Bitters: Reviving the Forgotten Flavor - A Guide to Making Your Own Bitters for Bartenders, Cocktail Enthusiasts, Herbalists, and More https://www.amazon.com/dp/159233704X/ref=cm_sw_r_cp_api_i_ZjzGDbC9PB96V

u/teemark · 2 pointsr/bitters

Quassia chips are not too expensive on Amazon - at least in the US - not sure where in the world you're located.