Bab Louie Bitters: We do it differently!
Bab Louie Bitters: We do it differently!
One of our dear friends went to her neighborhood bistro and ordered a cider. She began conversing with the bartender, who advised her to add some cocktail bitters. She consented to the proposal because she found it intriguing. She then took a sip of her beverage.
She said, "That's something I've never tasted before."
Cocktail bitters have that kind of power. Spirits, wine, cider, sodas, and other beverages can be transformed with just a few dashes. They're most famous for their use in classic cocktails like the Manhattan and the Sazerac. However, an explosion of mass- and craft-produced bitters has resulted in flavors for a wide range of cocktail styles.
Bitters: What are they?
We did a blog discussing bitters at stretch before, you can check it out. For the uninitiated, let’s break it down again.
The majority of bitters are created by steeping botanicals in a high-proof alcohol such as everclear or whiskey over a period of time. As the botanicals sit, the alcohol acts as a solvent, extracting flavors and volatile aromatics from them. Because the alcohol acts as a preservative, a bottle of well-made bitters can be kept for an indefinite period of time.
What’s it that Bab Louie does differently?
Notice the stress words in the paragraph above? Well, precisely that.
Bab Louie's Bitters are completely non-alcohol. Cocktails, as is well known, have a lot of sweet-sour notes, and adding a bitter to them makes them more flavorful and complete. In a nutshell, if you're looking to spice up your cocktail, a Bitter is the Holy Grail! Bitters are made out of a variety of ingredients, including fruit, spices, leaves, bark, roots, and herbs, all of which are classified as Botanicals.
Bitters are created by infusing plant materials in a clear spirit. After proper storage, in our case, all the essentials are macerated under an aging process of 8-10 weeks in European wooden barrels, and then the component Bitter is extracted, which can then be used as a lively cocktail ingredient.
Right now, we are offering three different Bitter variations:
Exotic herbals and organic herbs invigorate our aromatic bitters. This can leave a strong and pungent aftertaste in your cocktail. These bitters, which are fully non-alcoholic, belong to the tincture family and go great with classic cocktails like the Old Fashioned, Manhattan, Bramble, and Sidecar.
Our Orange Bitters are made using Seville orange peels, coriander, cardamom, anise, and caraway seeds. These homely components give this Bitter a citrus flavor, giving your drink a tropical touch. Bab Louie's homies are particularly fond of the flavor, which they can't get enough of in their Negroni.
While most bitters have varying vigour of coalescence of spices, certain bitters allow for the dominance of a single spice, and that’s what makes Bab Louie’s Cherry Bitters special. A bunch of Spice-forward bitters including Mexican mole, BBQ, Thai, and Jamaican jerk seasoning playfully resemble renowned culinary spice combinations.
Bab Louie Bitters and You: A Match made by the Cocktail-Gods!
Having fun, feel and flavor is what life’s all about, especially if you’re going around life with a cocktail in your hand.
You should choose your next bottle of cocktail bitters according to your personal preferences and the spirits you consume. That may seem like a cop-out for a bitter guide, but it's the truth. Cocktail bitters come in a wide range of flavors, so there's something for everyone. If you prefer gin, search for bitters with flavors like cucumber, rose, pine, or even rosemary to complement the gin.
Cocktail bitters are botanical tinctures produced with water, alcohol, and other ingredients (things derived from plants). Consider them to be condiments. To improve the flavor of your drink, use only a few shakes, dashes, or drops. You can overdo it, much like spilling too much hot sauce on your food, so start small and taste as you go. Bitters are divided into two categories: culinary products (such as vanilla extract) and beverages (like wine).
If you like fruit, try cherry bitters, cranberry, peach, plum, and rhubarb bitters. Celery bitters are a vegetarian option. With chocolate, cinnamon, and nut ingredients, you may make a dessert-like dish. Cardamom, roasted wood, and tobacco have all enticed our taste buds, and a particularly intriguing Old Fashioned with mole bitters will have you smacking your lips!
Takeaway: With Bitters you’ve got endless options!
To be honest, there are far too many excellent craft bitters on the market today to do justice to this rapidly expanding genre. It's difficult to go wrong whether crafting cocktails, experimenting by mixing them with cider or beer, or simply drinking them with soda water. So, embrace your bitter nature and experiment with cocktail bitters as a simple way to up your drinking game.
Amari, a drinkable bitter spirit sold in huge bottles and occasionally served by the glass, is related to bitters but is not as sharply concentrated or high in alcohol as bitters. As a result, Amari such as Campari, Cynar, and Fernet Branca are used in cocktails in varied ways.
Bitters are fragrant infusions of bittering botanicals and flavoring substances such as fruit peels, spices, dried flowers, and herbs, usually made with alcohol. They come in little bottles and are used to add complexity to cocktails in the form of drops and dashes. Bitters can also be used to connect and marry elements in a cocktail that would otherwise compete or be incompatible.
It might sound clichéd, but with Bab Louie Bitters, sky’s really the limit!