Making Your Own Cocktail Bitters

Tom and Mike answer listener mail about how to make your own bitters and what they can do for drinks. They talk about classic cocktails like the Sazerac, and the Angostura Bitter Shortage of 2009. Mike also talks about how Bitters + Soda are much better for an upset stomach than Ginger Ale

Buy Angostura Bitters here

Buy Peychaud Bitters here

Buy Bitter Making Kit here

INGREDIENTS IN THE SAZERAC COCKTAIL  

Absinthe, to rinse
1 Sugar cube
12 tsp Cold water
3 dashes Peychaud’s bitters
2 dashes Angostura bitters
14 oz Rye whiskey
14 oz Cognac 
Garnish: Lemon peel
Glass: Rocks

HOW TO MAKE THE SAZERAC COCKTAIL

Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.

In a mixing glass, muddle the sugar cube, water and both bitters.

Add the rye and cognac fill with ice, and stir until well-chilled.

Strain into the prepared glass.

Twist a slice of lemon peel over the surface to extract the oils and then discard.

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