The New Frontier – September/October 2010 Issue
The craft-cocktail revival has been accompanied by a flood of new spirits and flavors, some requiring a re-imagining of bitters. While living in San Francisco in 2007, Glasser and his wife, Janet, had the idea of creating a tequila-friendly bitters for a Mexico-born bartender at Bacar restaurant. Free-associating their way toward a flavor, the Glassers settled on a style with the rich, spicy character of molé. “I combined classic bitter theory with new flavors,” Avery says. “Classic bitters have cinchona and angelica and gentian, which are standard European digestive bitters components; but we also used Mexican-style cacao, Mexican cinnamon and hot pepper. I don’t think anyone’s used hot pepper flakes in a classic bitters recipe.”
While developing what became Bittermens Xocolatl Mole Bitters, the Glassers became part of a growing number of producers who are creating new styles.
This summer, the Glassers introduced two new styles of Bittermens Bitters: a citrus- and ginger-accented Elemakule Tiki Bitters made for tropical-style rum cocktails; and Boston Bittahs, flavored with citrus and chamomile and designed to work with gin.
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