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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 #91 - January 30th, 2014, 1:56 pm
    Post #91 - January 30th, 2014, 1:56 pm Post #91 - January 30th, 2014, 1:56 pm
    I'll bring a funnel.
    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 #92 - January 30th, 2014, 2:23 pm
    Post #92 - January 30th, 2014, 2:23 pm Post #92 - January 30th, 2014, 2:23 pm
    Thanks! Maybe we can even do a bit of impromptu mixing of some of our concoctions. I have an extra dozen bottles I'm happy to contribute to that cause.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #93 - January 30th, 2014, 2:25 pm
    Post #93 - January 30th, 2014, 2:25 pm Post #93 - January 30th, 2014, 2:25 pm
    The total was $13/dozen. It'll probably be simplest for everyone to just bring cash to the event. I do take venmo and quickpay (and various other online payment methods) if you'd rather, though.
  • Post #94 - February 6th, 2014, 12:45 pm
    Post #94 - February 6th, 2014, 12:45 pm Post #94 - February 6th, 2014, 12:45 pm
    Would Ward 8 be a good spot for the exchange? I suggest it because it's nominated for a GNR and I've never been. Just throwing it out there.
  • Post #95 - February 6th, 2014, 12:51 pm
    Post #95 - February 6th, 2014, 12:51 pm Post #95 - February 6th, 2014, 12:51 pm
    turkob wrote:Would Ward 8 be a good spot for the exchange? I suggest it because it's nominated for a GNR and I've never been. Just throwing it out there.

    Yes but they're closed on Mondays and Tuesdays, iirc.

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

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

    That don't impress me much --Shania Twain
  • Post #96 - February 6th, 2014, 12:56 pm
    Post #96 - February 6th, 2014, 12:56 pm Post #96 - February 6th, 2014, 12:56 pm
    You are correct.

    Monday & Tuesday - Closed
    Wednesday-Saturday - 5pm-12am
    Sunday - 5pm-11pm
  • Post #97 - February 6th, 2014, 1:54 pm
    Post #97 - February 6th, 2014, 1:54 pm Post #97 - February 6th, 2014, 1:54 pm
    Sorry Ward 8 isn't open because I haven't been yet either. Great idea though.

    Any thoughts on doing this at Sportsman's? If we're there early and it's not a busy night, it would be a fun place to meet up.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #98 - February 6th, 2014, 2:22 pm
    Post #98 - February 6th, 2014, 2:22 pm Post #98 - February 6th, 2014, 2:22 pm
    What about a BYOB that provides glasses and mixers (juices), like Mixteco? Not necessarily recommending that one in particular, but there must be similar. I think a quiet place we can do some onsite testing would be nice. (additional brainstorm: Half Acre? They love us, and bitters and beer is a thing, purl is on the rebound, we can bring them food?)

    Thanks again for the bottles, retrieved from Jen this week. My cardamom/allspice jar turned out so tastily I'm somewhat loathe to mix with the lovely saffron jar. Look forward to experimenting this next week.
  • Post #99 - February 6th, 2014, 2:26 pm
    Post #99 - February 6th, 2014, 2:26 pm Post #99 - February 6th, 2014, 2:26 pm
    I believe that the best way to taste the bitters is by putting a few drops in some club soda. I think we could get that just about anywhere.

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

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

    That don't impress me much --Shania Twain
  • Post #100 - February 6th, 2014, 2:59 pm
    Post #100 - February 6th, 2014, 2:59 pm Post #100 - February 6th, 2014, 2:59 pm
    I think the best way to taste bitters is from a dropper into my mouth LOL :)

    I know I'm going to be bringing some extras of my various extractions for others to mix, help themselves etc.--this should be a lot of fun.

    Almost wishing we were doing this at someone's house so we wouldn't have the added distraction of the bar/restaurant/other patrons, etc...

    When we did the condiment exchange, Bar DeVille was virtually empty since it was so early in the evening. It may be a good idea to seriously consider that again. The fact that they don't serve food is an added bonus--again, means they don't get people in early and we can bring in stuff if we want to...I think going to a restaurant, unless it was a completely empty one, would be much too distracting and won't enable us to walk around and taste/mix/etc.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #101 - February 10th, 2014, 10:40 am
    Post #101 - February 10th, 2014, 10:40 am Post #101 - February 10th, 2014, 10:40 am
    If we want to do this at a house, I (tentatively) volunteer mine. I live near Damen and Webster . WARNING - I have two dogs. Parking isn't bad if you are willing to park on Damen or another cross street and walk a block or so.
    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 #102 - February 10th, 2014, 7:19 pm
    Post #102 - February 10th, 2014, 7:19 pm Post #102 - February 10th, 2014, 7:19 pm
    Danny says Scofflaw would be happy to have us.

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

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

    That don't impress me much --Shania Twain
  • Post #103 - February 11th, 2014, 7:41 am
    Post #103 - February 11th, 2014, 7:41 am Post #103 - February 11th, 2014, 7:41 am
    I'm sure they would be happy to host but will we have a completely separate section with tables, etc.? The last few times I've been in, even early, they were quite busy...I'd really like to be able to talk to everyone about what they made and how--more so even than when we've done the condiment exchanges. I think people are bringing some extras for blending as well. I'm just afraid that it will end up being too crowded for what we are looking to do. Seems like Bar DeVille would be a better choice--they've always been very quiet pre-9:00ish, including on a Friday night after the Salvation Army cook (right before the holidays). Of course parking over there is pretty nightmarish...

    Was talking to mbh about this last night and she thought of Lizard Lounge, next to Small's. Not a very good cocktail bar but they have decent beers and there's plenty or room--guessing we'd pretty much have the place to ourselves on a Tuesday night...and it's next to Small's :twisted:
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #104 - February 11th, 2014, 4:53 pm
    Post #104 - February 11th, 2014, 4:53 pm Post #104 - February 11th, 2014, 4:53 pm
    Is there a problem with having it at Bar DeVille?
    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 #105 - February 11th, 2014, 4:58 pm
    Post #105 - February 11th, 2014, 4:58 pm Post #105 - February 11th, 2014, 4:58 pm
    leek wrote:Is there a problem with having it at Bar DeVille?

    I can't imagine there would be. My understanding is that we're just waiting for the event organizer to make the final decision. I think he might be traveling this week.

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

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

    That don't impress me much --Shania Twain
  • Post #106 - February 11th, 2014, 5:25 pm
    Post #106 - February 11th, 2014, 5:25 pm Post #106 - February 11th, 2014, 5:25 pm
    Sorry, I have indeed been travelling for the past week. The plan is Bar DeVille at 6:30pm. Let me know if that's a problem for anyone.
  • Post #107 - February 11th, 2014, 5:34 pm
    Post #107 - February 11th, 2014, 5:34 pm Post #107 - February 11th, 2014, 5:34 pm
    I also propose we head to dinner somewhere afterwards. Maybe Roots?
  • Post #108 - February 14th, 2014, 3:33 pm
    Post #108 - February 14th, 2014, 3:33 pm Post #108 - February 14th, 2014, 3:33 pm
    Are people planning on bringing an extra bottle of their bitters for the house? I know it was mentioned upthread and I think it's a great idea.

    Looking forward to checking out everyone's bitters on Tuesday.

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

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

    That don't impress me much --Shania Twain
  • Post #109 - February 14th, 2014, 4:19 pm
    Post #109 - February 14th, 2014, 4:19 pm Post #109 - February 14th, 2014, 4:19 pm
    I have at least a couple dozen extra bottles--and, likely, a fair amount of "extra" infusions--I'm planning to bring them for a blend your own opportunity and hope others, if they have extra, will do the same. And, definitely an extra bottle for the house. If anyone needs a 13th bottle and can bring your bitters in some other type of container, I'll bring a funnel as well.

    Looking forward to it!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #110 - February 14th, 2014, 4:54 pm
    Post #110 - February 14th, 2014, 4:54 pm Post #110 - February 14th, 2014, 4:54 pm
    Yup, I plan to bring some extra of each of mine for the house
  • Post #111 - February 14th, 2014, 5:03 pm
    Post #111 - February 14th, 2014, 5:03 pm Post #111 - February 14th, 2014, 5:03 pm
    Sadly I don't have any extra.
  • Post #112 - February 15th, 2014, 3:40 pm
    Post #112 - February 15th, 2014, 3:40 pm Post #112 - February 15th, 2014, 3:40 pm
    Please make sure to bring cash for the bottles if you haven't paid yet. Thanks
  • Post #113 - February 16th, 2014, 10:41 am
    Post #113 - February 16th, 2014, 10:41 am Post #113 - February 16th, 2014, 10:41 am
    I should be able to bring some for the house but I would need to buy a few more bottles, if there are any extra. I only ended up with 12. I'm happy to buy a few more, if there are any left.
    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 #114 - February 16th, 2014, 12:53 pm
    Post #114 - February 16th, 2014, 12:53 pm Post #114 - February 16th, 2014, 12:53 pm
    I have 2 doz extra bottles-- I'll bring them all.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #115 - February 17th, 2014, 11:54 pm
    Post #115 - February 17th, 2014, 11:54 pm Post #115 - February 17th, 2014, 11:54 pm
    Image

    Image

    Excited, and glad it wasn't tonight in multi-hour snow commutes. Thanks for the great idea and encouragement / bottles along the way; I have savored the few nights in the process my whole kitchen smelled like cardamom, saffron, and smoked paprika.

    I could not bring myself to finely filter the infusion, so mine will be cloudy and impart some color and murk to drinks (but then, so does Angostura). Like Onur, I only made enough to half-fill the bottles, and worked just with 151-proof without diluting, so this is strong stuff. The process was fun enough that I already look forward to repeating, and can't wait to have my spice drawer stocked with the other varieties in this round. I'll try to bring some extra labels and a marker just in case we need them; I also have one bottle on the side of the pure saffron tincture without bittering agents.
  • Post #116 - February 18th, 2014, 3:41 pm
    Post #116 - February 18th, 2014, 3:41 pm Post #116 - February 18th, 2014, 3:41 pm
    I'm excited for this evening, but I really have palate fatigue.
    image.jpg
    For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
  • Post #117 - March 17th, 2014, 6:55 pm
    Post #117 - March 17th, 2014, 6:55 pm Post #117 - March 17th, 2014, 6:55 pm
    Has everyone else been enjoying their bitters as much as I have? I've been dropping different bitters in a glass of rye for the past week and they're all awesome. As I write this I'm sipping on a glass of redemption rye with a healthy dropperful of laikom's pine bitters. Fantastic stuff!
  • Post #118 - March 17th, 2014, 7:39 pm
    Post #118 - March 17th, 2014, 7:39 pm Post #118 - March 17th, 2014, 7:39 pm
    I made a lime michelada (no tomato) last week with quite a bit of the sumac bitters that was pretty damn tasty.

    I've been using the pimento dram and the pear bitters in place of Angostura in my two favorite refreshers - over Trader Joe's unfiltered apple juice on ice, and over dry lemon soda. Every time I open that cabinet I get excited about what's there (and how long it'll keep).
  • Post #119 - March 18th, 2014, 7:50 am
    Post #119 - March 18th, 2014, 7:50 am Post #119 - March 18th, 2014, 7:50 am
    I'm really sorry that I missed out on this. My dad was in the hospital and I just completely forgot. (plus I haven't even bottled my bitters yet.)

    When they're finished, I'll mail them out to anyone that would like a sample.
  • Post #120 - May 4th, 2014, 11:55 pm
    Post #120 - May 4th, 2014, 11:55 pm Post #120 - May 4th, 2014, 11:55 pm
    I've been using the bitters from the exchange over the last few months, and wow - I not only appreciate how great all of them are, it's also had a big impact on how I make cocktails and has been a great kick in the ass to experiment more. Off the top of my head here's what I've been using most of them for (sorry if I've left any out, they're all great).

    Turkob's Sumac Bitters - Works great with any brown liquors, kind of like Angostura with a deep spicier kick to it.

    Hibiscus - I waited for warmer weather for this one, and have been enjoying a squirt of it it in beer - lighter Polish lagers and Weiss beers. Seemed to work with Prosecco as well (need to experiment with that one more).

    My Thai Bitters - I didn't start using this much until it warmed up a bit, but it is great in Pimm's Cups and just used it this weekend in a Mint Julep which worked great - awesome. Probably would be good in a Mojito as well.

    Fropone's Pear Bitters - I think this one is in a really nice place in between spicy and fruity, and can go in almost anything. We're doing a cross country drive this summer with limited room and I'm saving this one for our all purpose bitters on the trip.

    Pimento Dram - This one's been really interesting, my favorite so far has been Bourbon, splash of Fernet Branca, juice from one lime and then about 10 drops of these bitters. Really nice! A good squirt of this can definitely stand in for some Allspice Dram in any recipe.

    Ronnie's Oranillamon Bitters - I'm using this with great success in my regular cocktails - Boulavardiers, Remember the Maines, Old Fashioneds...another great bitter for the brown liquors.

    Cardomom/Saffron - I really like this in Gin cocktails, and have been using it in Negronis. Donna strongly disagrees, but I'm sticking with it and will keep experimenting with this with warmer weather cocktails.

    Pine Bitters - This one has been a big point of contention in our house. Donna has declared it to be bug repellent. I think a few drops of it make Vodka become a weird bastard cousin of Gin, and have been using it that way.

    I'm sure I left some out, but overall I've been amazed working with all of them.
    It is VERY important to be smart when you're doing something stupid

    - Chris

    http://stavewoodworking.com

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