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
1⁄2 tsp Cold water
3 dashes Peychaud’s bitters
2 dashes Angostura bitters
1 1⁄4 oz Rye whiskey
1 1⁄4 oz Cognac
Garnish: Lemon peel
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.