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Homemade Bitters Exchange - Tue. 2/18/2014 6:30- Bar DeVille

Homemade Bitters Exchange - Tue. 2/18/2014 6:30- Bar DeVille
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  • Post #61 - January 8th, 2014, 8:44 pm
    Post #61 - January 8th, 2014, 8:44 pm Post #61 - January 8th, 2014, 8:44 pm
    I haven't settled on my final formula, but I've been working on ways to get a good smokey flavor into bitters and am going to go in that direction. It will be something that should work well with Manhattans, Negronis, and Boulevardiers.
    It is VERY important to be smart when you're doing something stupid

    - Chris

    http://stavewoodworking.com
  • Post #62 - January 11th, 2014, 7:37 pm
    Post #62 - January 11th, 2014, 7:37 pm Post #62 - January 11th, 2014, 7:37 pm
    My pine/hops bitters is tasting pretty awesome, but it's a bit thick due to the sap from the needles. I wonder if there is a way to break that down more.

    What is everyone else doing!?! Getting excited!
    Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

    -Mark Twain
  • Post #63 - January 11th, 2014, 7:57 pm
    Post #63 - January 11th, 2014, 7:57 pm Post #63 - January 11th, 2014, 7:57 pm
    Just got started today and don't yet have the high proof stuff but getting it in NWI tomorrow. Started with mostly vodka but did a few things in gin and one (ginger)in white whiskey. No idea what will end up in the final batch but I have 9 primary ingredients going (ginger, galangal, Thai chili, lemongrass, cilantro, tamarind, Thai basil, kafir lime leaves & mint), as well as various barks, roots and dried herbs). I'm pretty sure I'll end up doing 2 blends, and will certainly have extras of the individual infusions. Might I suggest that anyone who ends up making extra bring and anyone interested in taking home extra, bring a few extra empty bottles?
    image.jpg
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #64 - January 12th, 2014, 12:38 am
    Post #64 - January 12th, 2014, 12:38 am Post #64 - January 12th, 2014, 12:38 am
    boudreaulicious wrote:Just got started today and don't yet have the high proof stuff but getting it in NWI tomorrow. Started with mostly vodka but did a few things in gin and one (ginger)in white whiskey. No idea what will end up in the final batch but I have 9 primary ingredients going (ginger, galangal, Thai chili, lemongrass, cilantro, tamarind, Thai basil, kafir lime leaves & mint), as well as various barks, roots and dried herbs). I'm pretty sure I'll end up doing 2 blends, and will certainly have extras of the individual infusions. Might I suggest that anyone who ends up making extra bring and anyone interested in taking home extra, bring a few extra empty bottles?


    THIS LOOKS AWESOME! Now I'm SUPER stoked about this bitters exchange. I'll post pics soon too. More reports please!
    Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

    -Mark Twain
  • Post #65 - January 12th, 2014, 9:53 am
    Post #65 - January 12th, 2014, 9:53 am Post #65 - January 12th, 2014, 9:53 am
    Any idea when the dropper bottles will arrive?
  • Post #66 - January 12th, 2014, 10:40 am
    Post #66 - January 12th, 2014, 10:40 am Post #66 - January 12th, 2014, 10:40 am
    I'd like to have my bottles by next week if possible. Also like to know what the cost is going to be. Thx!!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #67 - January 12th, 2014, 12:15 pm
    Post #67 - January 12th, 2014, 12:15 pm Post #67 - January 12th, 2014, 12:15 pm
    I believe they'll be in within the next two weeks. $13 per dozen.
  • Post #68 - January 12th, 2014, 2:01 pm
    Post #68 - January 12th, 2014, 2:01 pm Post #68 - January 12th, 2014, 2:01 pm
    So I ordered whole sumac berries, but unfortunately they arrived ground up. I immersed the ground sumac today in 190 proof grain alcohol and the color immediately turned dark red and it already tastes like sumac. How long would you infuse ground spices? What's the risk of infusing too long?
  • Post #69 - January 12th, 2014, 2:04 pm
    Post #69 - January 12th, 2014, 2:04 pm Post #69 - January 12th, 2014, 2:04 pm
    Assuming the sumac doesn't turn the corner in a bad way, I'm definitely planning on working with that for the final product.

    Other than that I picked up a lot of interesting stuff. Some buddha's hand, kumquats, meyer lemons, and grapefruit in addition to a standard array of cooking spices. I'm infusing some cumin and fenugreek too which could go well with the sumac. We'll see how things look in a couple weeks.
  • Post #70 - January 12th, 2014, 2:09 pm
    Post #70 - January 12th, 2014, 2:09 pm Post #70 - January 12th, 2014, 2:09 pm
    I'm not sure there is much risk for infusing sumac for too long. With barks, spices, and anything woody, I know from experience (cloves) that infusing too long could result in a stale papery/woody flavor. Since sumac can be eaten straight and tastes fine that way, I'd imagine you'd be fine for however long you want, though I could be overlooking some other reason. Your bitters sounds awesome though! Citrus and sumac sound great together. Cumin and fenugreek could add a base earthy tone that may be hard to distinguish but gives it some character. I look forward to trying it out!
    Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

    -Mark Twain
  • Post #71 - January 12th, 2014, 3:41 pm
    Post #71 - January 12th, 2014, 3:41 pm Post #71 - January 12th, 2014, 3:41 pm
    Foiled in my quest for Everclear by arcane liquor laws in Indiana (no liquor sold on Sunday) and Chicago (No grain alcohol sold ever) so hoping to get my final brew going tomorrow. Interesting that the cinchona bark sucked up every drop of the vodka I covered it with in the jar. None of the other barks/herbs did that. Will likely have to add substantially more liquid to that one than any of the others.
    Last edited by boudreaulicious on January 12th, 2014, 3:57 pm, edited 1 time in total.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #72 - January 12th, 2014, 3:51 pm
    Post #72 - January 12th, 2014, 3:51 pm Post #72 - January 12th, 2014, 3:51 pm
    They sell 151 proof Evercleer and other rectified spirits in Chicago, just not the high-test stuff.
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #73 - January 12th, 2014, 11:57 pm
    Post #73 - January 12th, 2014, 11:57 pm Post #73 - January 12th, 2014, 11:57 pm
    Vas Foremost at Milwaukee and California has plenty of the 151 Everclear.

    We haven't discussed the location much at all, and I'm not sure if people are thinking of a restaurant, bar or residence. I'm open to all options, and can certainly offer my house as a location if it works for people (it's basically at 2200 N. Milwaukee). Otherwise does anyone have ideas of where to meet? I'm really looking forward to trying what everyone is making!
    It is VERY important to be smart when you're doing something stupid

    - Chris

    http://stavewoodworking.com
  • Post #74 - January 15th, 2014, 1:36 pm
    Post #74 - January 15th, 2014, 1:36 pm Post #74 - January 15th, 2014, 1:36 pm
    Things are coming along nicely! Pretty sure that the basil, cilantro, mint and kafir lime leaves are ready to be filtered in a few days, as are the bittering agents. The ginger, galangal, tamarind, chili and lemongrass will stay in a while longer. Blending should be interesting. I am definitely going to have to be careful about tracking what I'm doing which isn't my favorite thing to do. Looking forward to the results though!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #75 - January 15th, 2014, 9:45 pm
    Post #75 - January 15th, 2014, 9:45 pm Post #75 - January 15th, 2014, 9:45 pm
    Bottles are in and at my place. For anyone coming to the Homestyle dinner tomorrow, please PM, email or text me how many you ordered and I'll bring them. Mark--please let everyone know the cost so they can bring you money. For everyone else, I'll be home tomorrow from 11:00 til 6:00, Friday all day pretty much and probably most of Sunday so please get in touch to figure out a time to pick up your orders. Thanks!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #76 - January 15th, 2014, 11:00 pm
    Post #76 - January 15th, 2014, 11:00 pm Post #76 - January 15th, 2014, 11:00 pm
    The bottles are $13/dozen. Also, roster change: incite out, Ronnie in.
  • Post #77 - January 16th, 2014, 12:37 pm
    Post #77 - January 16th, 2014, 12:37 pm Post #77 - January 16th, 2014, 12:37 pm
    boudreaulicious wrote:Blending should be interesting. I am definitely going to have to be careful about tracking what I'm doing which isn't my favorite thing to do. Looking forward to the results though!

    If anyone wants to put together very small test mixes of individual extracts (seems like the smart way to go), I can help you accurately measure volumes much smaller than a drop. No need to make more than a milliliter or so (1 mL is about 20 drops) of a blend only to find it's unpalatable and unsalvageable. PM me if interested (this goes for anyone in the Bitters Exchange).
  • Post #78 - January 18th, 2014, 11:27 am
    Post #78 - January 18th, 2014, 11:27 am Post #78 - January 18th, 2014, 11:27 am
    We have an extra dozen bottles in case anyone wants them. And if anyone picks them up from Jen they can give her cash or venmo or quickpay me the money.
  • Post #79 - January 18th, 2014, 12:02 pm
    Post #79 - January 18th, 2014, 12:02 pm Post #79 - January 18th, 2014, 12:02 pm
    Leek, attrill and Santander--please let me know when you want to pick up-- for Chris & Lee, I could also meet you someplace in my travels possibly. Matt--sorry but no plans to be in OP or out west any time soon.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #80 - January 18th, 2014, 12:03 pm
    Post #80 - January 18th, 2014, 12:03 pm Post #80 - January 18th, 2014, 12:03 pm
    And I probably have an extra doz that I don't need either if someone wants more.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #81 - January 18th, 2014, 4:42 pm
    Post #81 - January 18th, 2014, 4:42 pm Post #81 - January 18th, 2014, 4:42 pm
    Thanks. My infusing is underway, and I will try to relieve you of the bottles soon (will PM next week).
  • Post #82 - January 18th, 2014, 6:43 pm
    Post #82 - January 18th, 2014, 6:43 pm Post #82 - January 18th, 2014, 6:43 pm
    No hurry--just want to make sure it's not a rush right at the end.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #83 - January 27th, 2014, 11:29 pm
    Post #83 - January 27th, 2014, 11:29 pm Post #83 - January 27th, 2014, 11:29 pm
    I might have missed it but has a venue been chosen yet for this event?

    My attendance is up in the air but my bottles of bitters will definitely be there. I'll send them with one of the other attendees if it turns out that I cannot make it. But I'm very much hoping to be there.

    I'm really looking forward to trying everyone's recipes. I've had a few samples so far and they were quite tasty.

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #84 - January 28th, 2014, 11:28 am
    Post #84 - January 28th, 2014, 11:28 am Post #84 - January 28th, 2014, 11:28 am
    Still working on details but the fall-back plan is Scofflaw. I'd go early and hold down a table for everyone.
  • Post #85 - January 28th, 2014, 11:52 am
    Post #85 - January 28th, 2014, 11:52 am Post #85 - January 28th, 2014, 11:52 am
    Bar DeVille worked really nicely too when we did our condiment exchange...
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #86 - January 29th, 2014, 4:47 pm
    Post #86 - January 29th, 2014, 4:47 pm Post #86 - January 29th, 2014, 4:47 pm
    Not to tempt fate but it looks like I, along with my bitters, will definitely be in attendance.

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #87 - January 29th, 2014, 10:50 pm
    Post #87 - January 29th, 2014, 10:50 pm Post #87 - January 29th, 2014, 10:50 pm
    Bottled mine tonight. I'm pretty happy with how it turned out, though it is pretty high octane (I started with 190 proof). I figure better to leave it full strength than to water it down. My concoction ended up filling the bottles a little over half way. I hope that's ok.

    Here's how it ended up in order of concentration: sumac, wormwood, coriander, buddha's hand, mint, black pepper, cumin


    Looking forward to the exchange!
  • Post #88 - January 30th, 2014, 2:24 pm
    Post #88 - January 30th, 2014, 2:24 pm Post #88 - January 30th, 2014, 2:24 pm
    turkob wrote:Bottled mine tonight. I'm pretty happy with how it turned out, though it is pretty high octane (I started with 190 proof). I figure better to leave it full strength than to water it down. My concoction ended up filling the bottles a little over half way. I hope that's ok.

    Here's how it ended up in order of concentration: sumac, wormwood, coriander, buddha's hand, mint, black pepper, cumin


    Looking forward to the exchange!


    Sounds great!
  • Post #89 - January 30th, 2014, 2:44 pm
    Post #89 - January 30th, 2014, 2:44 pm Post #89 - January 30th, 2014, 2:44 pm
    We have an extra dozen bottles so Matt (laikom) thought it would be a good idea to gift some to our host bar. If you have extra bitters you can arrange to get an extra bottle from Jen (boudreaulicious) or we'll bring them to the exchange and can fill there.
  • Post #90 - January 30th, 2014, 2:48 pm
    Post #90 - January 30th, 2014, 2:48 pm Post #90 - January 30th, 2014, 2:48 pm
    Good idea--though I might request the "fill there" option unless you still haven't picked up from me, in which case I can add it to your bag (only me and 2 others whose bottles I still have). I've been telling everyone to just pay you--did we ever establish a total owed per doz., and what should we add to it to cover the extra bottle?
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington

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