Comprehensive guide for anyone who is thinking about bitters. Probably quite boring if you are not. I enjoy this publication. Likewise, if you're thinking about making your own acerbes this is a good start., There has always been a gap in every mixologist's library; but who would be bold enough and nerdy enough to devote a book to the art of creating the sometimes delicate, sometimes potent seasonings that allow a true artist to provide her drinks a unique, personal flair? We have the answer in this book. The author was extremely smart to incorporate bitters recipes alongside cocktails and even food dishes that are made all the more special with the addition of bitters. I only wish that there i visited least one cocktail associated with each unique acerbes the author takes great care to teach. Still, one can experiment and find the right apps on their own. This particular book is a tremendous resource for those of all of us ready to take our mixing to the next level, and hopefully elevate the art as a whole. I have no doubt this book will be in mixologists' libraries for 50 years, and that many updated editions are in its future., I completely enjoyed this little publication. Still review it from time to time. Within addition to the quick history, the segment on making your own provides additional understanding. It was, however , the cocktail quality recipes that added another level of appreciation. Taking what most bars or people use as a standard recipe for a good drink, and adding one or more bitters gives a layer of difficulty for the nose and taste buds, and changes the drink into an exceptional experience. I now keep a wide range of bitters at the house., This is a fantastic book if for no other reason than it appears to be the sole game in town when it comes to really diving into bitters. I actually took one star off because some of the recipes could stand to be clearer. For example, in one recipe, the author explains that this individual likes using grated lime scale zest rather than thin strips because it brings the flavor out better. Then the recipe demands zest cut into strips as well as grated zest. This is not the only instance where directions are unclear. In case there were a little more explanation on components like that, it might be a glowing 5-star., In case you are thinking about bitters this is the current book I know of. It offers great cocktail recipes plus some food quality recipes as well. Should be on every mixologists bookshelf., The best part of this book isn't the knowledge it imparts (though there is so much to be learned), it's the ability the publication has to inspire a deep thirst in you. I only had to get 10 pages in before I could sense the impending desire to create and craft my very own concoctions including bitters from the chapters I was surfing around. Full of excellent history and many different recipes, this book deserves a great reading and many return trips., Brad Thomas Parsons is a wonderful writer. Within "Bitters, " he tackles a subject that is generally overlooked and seemingly mundane, and injects life, panache and celebrity into the bar's most modest all-star. The all-encompassing volume focuses on the rise of bitters and its use before Prohibition, its quick death and its sluggish return; homeopathic use; historical legal standing; current market share; recipes; complimenting products (i. e. simple syrups); and production guides. With a deft and interesting writing style, BTP fundamentally provides the industry with a comprehensive textbook that says just like a novel. Not only that, but its provided me a few more meet-and-greets and watering openings to increase my bucket list. "A Spirited History" indeed., I enjoy the resurgence of creative cocktail activity in cities and towns all over the world. Brad's book gives the reader an excellent historical account of the origins of acerbes, their early uses, apps to cocktails, and some recipes for how to make your own acerbes at home. I read it on a recent overseas trip and I actually found the historical information fascinating. Brad's recipes are easy to follow and give you the opportunity to experiment at home. I actually think this is a best publication for your home bar or for anyone looking to find out more on such a critical component, essential to most cocktails.
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