Yesterday of few of us from KegWorks had the pleasure of attending an afternoon seminar at ARTISANworks titled International Trends in the Craft Cocktail Movement, hosted by Fee Brothers. We’ve long had a relationship with Fee, who makes many of our fine cocktail bitters and mixers, so we couldn’t wait to partner up for this educational opportunity. We had the pleasure of hearing from a panel of distinguished, world-renowned mixologists Jeff “Beachbum” Berry, Simon Ford and Allen Katz. More to come on these fine fellows, plus some recipes, in subsequent posts.
Joe Fee opened up the seminar with a bit about bitters, and its place in the cocktail. Much like vanilla extract in baked goods, a little bitters goes a long way, adding dimension to whatever you make. We tasted two cocktails with the same ingredients, except one was without Fee Brothers bitters, and the difference was clear. The cocktail that contained bitters had a far more complex flavor, full of spice and one could even better taste the bourbon itself.
If you’re making drinks at a bar or even at home and you’re not using bitters, I urge you to take another look at this classic ingredient. Remember the classic definition of a cocktail, after all; liquor, water, sugar and bitters.
On a completely un-cocktail-related note, the ARTISANworks in Rochester, NY is quite a sight to behold. If ever you have the opportunity, I most definitely recommend a visit.
[techtags:ART OF THE COCKTAIL, FEE BROTHERS, ARTISAN WORKS, COCKTAIL BITTERS]