:: bittermens bitters in SFGate ::

Couple take small-batch bitters in new directions

Great little article! It fails to mention that you can also try the bitters here in Boston at Green Street, as well as the other two locations mentioned in the story.

hanky panky

1 part gin
1 part sweet vermouth
barspoon of Fernet Branca
orange garnish

Let it be noted that Tommy @ Eastern Standard pours an extremely generous barspoon of Fernet if you ask nicely!

Very nice drink here, full of some of my favorite things. Warm, but not at all heavy. Quite easy to drink.

red carpet

1 1/2oz rye
3/4oz Amaro
1/2oz Aperol

Kit found this in the end-of-night log they keep at the Standard: it's where new drinks that seem interesting end up, and sometimes migrate onto the actual print menu. Nicely spicy, but the Aperol gives a sweetness that stands up to the herbals in a way you wouldn't expect from a wussy 22 proof liqueur. Good followup to my previous drink.

[herbal lovely thing]

1oz Fernet-Branca
1oz Amer Picon
1oz Yellow Chartreuse
dash Mole bitters from Bittermens
flamed lemon twist

The secret to having your blog stalked and then having your entries posted on a Facebook group is to mention Bittermens. Hi, Avery! :)

I was at the Standard with my surrogate husband R. last night (Husband is suffering from whatever it is everyone seems to have caught) and wanted something that involved both Fernet and Mole bitters. Jackson gave me this and I really, really am into this drink. You would think that it would taste only of Fernet -- and it is the major player here -- but it doesn't get overwhelming. That yellow Chartreuse has way more balls than I gave it credit for. Really a fabulous drink that deserves a name.

:: an ode to fernet-branca ::

Oh Fernet, yummy Fernet. I was inextricably connected to you the moment I first tasted you on my tongue. I have done things I never thought I would -- I learned how to take a shot! -- just for you. Your scent tickles and arouses, and the way you touch me! It is as if you are in my mind. You utterly disarm me. I have personally consumed an amount that must range into the liters now, and I do hope we can maintain this relationship forever because I just cannot live without you in my life. I love you.

I've been having trouble sleeping for weeks now, but last night? One little shot and I slept and slept peacefully. Tummyaches are eased away. I've allowed myself to get pleasantly schnockered in short order on occasion, with no ill effect (note: I have never had a hangover in my life, so this could just be me). One of the best compliments I've ever received was being told that "this stuff tastes like you smell" (I tend towards odd, spicy essential oil blends). And, oh, with chocolate? So so very good along with chocolate. The question remains: why am I drinking coffee right now?

Wikipedia
The Myth of Fernet
Distillerie Fratelli Branca

1794

(thanks to Avery Glasser of Bittermens for the correct drink name... I thought Misty had given me a year for the drink name but ADD girl that I am, I didn't hear nor retain it!)

1 1/2 oz Rye
3/4 oz Sweet Vermouth
3/4 oz Campari
1-2 dash Xocolatl Mole Bitters

Man, I've really been a teetotaler the past couple of weeks! It's unintentional; the weather has me going for teas I suppose...

Last night we had dinner plans with a (straightedge) couple we know, however they had to cancel because of a cold, I was in the city anyhow for an appointment... so we went over to Green Street instead! Misty made me this drink, the name of which escapes me. Andrea had told me about the small-batch bitters from Bittermens Bitters, and I was keen to try this particular flavor. She gave credit to John from no 9 for the recipe. Like with a Negroni (may favorite go-to drink!), I found that it got extra tasty after a few minutes of warming up -- maybe it's just me -- but it was a lovely balance, with the spicier ingredients propping up the Campari nicely.

Postnote: 9/28/17 by Frederic
It came up on Reddit that the 1794 was always made with molé bitters which was not the case. The drink was created in 2004 at Range, and the Bittermens produced the first reported molé bitters in 2007. The first published recipe with molé bitters I could find was the above one our blog. A recipe from February 2007 lacked it (as did an eGullet bar report from that time point), so I believe that bitters entered the equation sometime that year. Our post from late 2007 has it, but on the East Coast. Avery Glasser of the Bittermens chimes in here on this post's comments.

:: fee bros peach bitters ::

Found in Porter Square 12/13/07, at the liquor store with the name I don't recall that's in the complex where Tags is, next to Radio Shack. Husband tried them in an old-fashioned -- they are très délicieux!

pink lady

1 1/2oz gin
1/2oz Applejack
3/4oz lemon juice
splash grenadine
egg

Shake well with ice, strain into a wine glass. Recipe: Robert Hess

Finally, a drink I don't especially like! Seriously, this whole "oh everything is so good" thing I had going on was getting weird. Kit @ ES made me what appeared to be a perfect Pink Lady, it's just the citrus that turns me off. I think I'll do well to stay away from drinks that have more than 1/4oz. The drink itself was quite pretty, and I can see it as perhaps a good introduction to eggy cocktails? I did finish the drink, it just didn't really send me into paroxysms as their gin flip does (so I had two of those afterwards because I have no self control).

Kit also gave us a taste of an Aperol-based flip. That was really nifty!

toronto

2oz rye whiskey
1/4oz Fernet-Branca
1/4tsp sugar
dash Angostura bitters

Recipe: CocktailDB

Wonderfully balanced flavor, and awfully good with the brownie sundae... I'm just saying! I really liked this one and wonder if it might be a more gentle introduction to Fernet than taking a shot. Although I will say, I've managed to cajole three newbies in as many weeks into doing such a thing and all enjoyed the experience.

Well, except for C. the next morning: he did so after two Gibsons, and then some Rittenhouse 100 neat... over the course of something like an hour. Actually, I shudder to think what he would have felt like were it not for that Fernet at the end!