Leah Koenig reminisces about Dr. Browns Cel-Ray soda in the Daily Forward and showcases a pair of new products inspired by the classic beverage – including our Orchard Street Celery Shrub.
Bittermens co-owner Avery Glasser told me that customers have been using Bittermens’ aromatic mix of celery, ginger, apple, caraway and apple cider vinegar to flavor “not just cocktails, but cooked dishes like potato salad, too.” As someone who falls squarely into the Cel-Ray fan club, I find this news exciting. And also rather elegant.
via Cel-Ray Soda Grabs New Fans – Forward.com.
June 5, 2012
2012 American Treasures Award Winner: Bittermens
Bittermens today announces that it is the recipient of the prestigious 2012 American Treasures Award. The award will be presented at the annual Take Pride in America celebration held at the United States Capitol on July 4, 2012. Bittermens is being recognized for making in New York the finest cocktail flavorings and extracts which are prized by mixologists and enjoyed by cocktail afficiandos around the world. The American Treasures Awards are presented annually to individuals and small producers in recognition of a singular and significant contribution to our Nation that preserves and/or fosters a unique all American craft and tradition. The winners are carefully selected and vetted through a deliberative process by a National Advisory Committee consisting of individuals with relevant subject matter expertise. A special Congressional Honorary Steering Committee supports the initiative.
Bittermens products will be featured at the 2012 inaugural American Treasures Culinary Experience to be held at the Washington Design Center on the Fourth of July. This singular tasting event will be prepared by a roster of distinguished chefs including Event Chair, Chef Nick Stefanelli of Enoteca/Osteria Bibiana, in Washington, DC and by: Chefs Adam Sobel, Bourbon Steak, Washington, DC; Bryan Voltaggio, VOLT, Fredericksburg, MD; Sean Brock, McCrady’s, Charleston, SC; Steve Geddes, Local 127, Cincinnati, OH; Dan O’Brien, Seasonal Pantry, Washington, DC and mixologist Derek Brown, The Passenger/Columbia Room, Washington, DC.
Bittermens, Inc. is one of the largest producers of all-natural handcrafted cocktail bitters and flavorings. Founded in 2007 by husband and wife team Avery and Janet Glasser, Bittermens strives to create a new set of flavors that will allow today’s bartenders to create tomorrow’s classic cocktails. From their offices and kitchens in Brooklyn, NY, Bittermens has recently launched a new division focusing on liqueurs and spirits. Available worldwide through their network of distributors and importers, you can learn more about their products at http://bittermens.com
About MADE: IN AMERICA:
MADE: In America is a not-for-profit educational organization based in Washington, D.C. The group’s mission is to foster a business climate conducive to the free exchange of ideas and information for the purpose of revitalizing and sustaining the competitiveness of American commerce and industry in a global economy. Made: In America consists of a coalition of business leaders, public policy makers, educators and concerned citizens dedicated to designing and articulating new and innovative ways to promote American enterprise in the 21st Century. The organization’s annual American Treasures Awards are the culmination of a deliberative year-long search to identify and honor America’s best. The award was created to heighten public awareness of American made products and a showcase the companies and individuals who create them.
In addition to conducting the American Treasures Award program MADE: In America also established the BEST: Made in America Award, the William Thornton Award for Excellence in Craftsmanship and the Build it in America awards to recognize outstanding American manufacturers. Beyond the awards programs, MADE: In America undertakes a wide range of other educational programs and services in cooperation with a network of coalition partners through the American Enterprise Initiative and In Service to American Business. These strategic educational initiatives are created for both manufacturers and consumers in order to shape public discourse and policy.
Janet was recently interviewed for the Village Voice’s Fork in the Road blog. Alexia Nader writes:
“After trying Bittermens gentian liqueur in the Shanty‘s Sauvetage cocktail, we decided to check out Bittermens Spirits, a Brooklyn-based company that specializes in bitter and herbal liqueurs. We found that its products have been embraced by some of the city’s top bars, like PDT, Amor y Amargo, and Dram, and caught up with one of the co-founders, Janet Glasser, who took time out from bottling to tell us where she gets ideas for her unique flavor combinations.”
Read the rest of the interview here!
Bittermens was featured in the Dallas Morning News:
Photo by Evans Caglage, Staff Photographer for Dallas Morning News
“A few drops of Bittermens flavored bitters or extracts lend zing to otherwise ordinary cocktails. Made in Brooklyn, N.Y., this artisanal product is new to Dallas. …slip a few drops of the Xocolatl Mole bitters into a margarita, a Manhattan or an Old-Fashioned; add the Hopped Grapefruit Bitters to a gin and tonic; spike tequila cocktails with the Celery Shrub or Habanero Shrub flavoring; and mix some Elemakule Tiki Bitters into a Mai Tai.”
via Mix drinks like a pro with Bittermens extracts and bitters
Bittermens was featured on Gizmodo, in an excellent article on bitters and cocktails written by Brent Rose for their weekly booze column “Happy Hour.”
“So, your home bar is obviously not complete without bitters. If you’re just starting a bitters collection, from Bittermens, Teague recommends the Hopped Grapefruit to go with light spirits (vodka, gin, etc) and the Xocolatl Mole Bitters for darker spirits (rye, dark rum, bourbon).”
via Sweet-Talk and Bitters
Bittermens and Amor y Amargo were featured in Edible Manhattan’s “The Alcohol Issue” (Jan-Feb 2012) (click to enlarge):
“Of course, all their products are behind the bar at Amor y Amargo (which translates as ‘Love and Bitters’). The most popular drink on the menu is the house Gin & Tonic, made with their quinine-laced Commonwealth ‘tonic cordial’ mixed with soda water, Bittermens Hopped Grapefruit Bitters, Maraschino liqueur and, oh yeah, gin. The drink was named one of Time Out New York’s 100 Best Dishes and Drinks of 2011.”
The article can also be found online at Edible Manhattan’s website: Indigenous Industry: Amor y Amargo
Avery and Janet were recently interviewed by Kara Newman for an article in Edible Brooklyn magazine (click to enlarge):
The article can also be found online at Edible Brooklyn’s website: To Steep, Perchance to Dream.
Jason Wilson of the Washington Post mentions Bittermens in his latest column about bitters:
“Over the past five years, a slew of new bitters, from companies such as Fee Brothers, the Bitter Truth and Bittermens — not to mention numerous bartenders creating their own house-made bitters — have ushered in a veritable Bitters Renaissance. Now, you can find peach, grapefruit and rhubarb bitters. Certain varieties, such as Fee Brothers Whiskey Barrel-Aged bitters and the Bitter Truth’s celery bitters and Bittermens Xocolatl Mole bitters, have quickly become new classics.”
via Bitters, the acid test for bartenders
The Boiler-Bach – which uses both Bittermens Orange Cream Citrate and Bittermens Xocolatl Mole Bitters – is one of Tasting Table’s Best Cocktails of 2011. From Tasting Table:
“At first glance, you may think Avery Glasser’s Boiler-Bach is simply a glass of beer. But this riff on the Seelbach cocktail and Boilermaker technique, in which beer is mixed or chased with booze, melds hoppy, Pennsylvania-made Stoudt’s pilsner with Cointreau and a trio of bitters. A shot glass of bourbon is plopped in as a final touch.”
The Boiler-Bach is currently on the menu at Amor y Amargo in NYC’s East Village.
via Tasting Table
Photo Credit: tastingtable.com
NPR’s recent story on the revival of soda fountain drinks included a recipe from Gina Chersevani (PS7′s, Washington DC) for an orange soda that includes Bittermens Orange Cream Citrate:
Photo by Maggie Starbard for NPR
2 scoops vanilla ice cream
1 oz orange/vanilla syrup *
1 pinch or half bar spoon acid phosphate
5 drops Bittermens Orange Cream Citrate
In a fountain glass (or Collins glass), add vanilla ice cream, orange/vanilla syrup, and acid phosphate. Top with seltzer water and stir until frothy. Serve with a spoon and straw.
* Recipe for orange/vanilla syrup:
4 medium naval oranges
2 cups sugar
1 cup water
1 vanilla bean
Juice the oranges, reserving the rinds. Place the juice and rinds in a saucepan with the sugar and water. Add the seeds scraped from the vanilla bean, and the bean itself. Simmer mixture for about 20 minutes until mixture becomes thick and reduced. Remove from heat, strain out orange rinds and vanilla bean. Keep liquid in a glass container. Refrigerated, it stores for about a month.
via NPR: In Soda Revival, Fizzy Taste Bubbles Up From the Past