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Bitters #2: Black Peppercorn, Rosemary, Grapefruit
March 6, 2012Posted by on
I said before that I would let you know about the addition of butternut squash into the base bitters posted some time ago. Well, that didn’t turn out as well as I had hoped. Thankfully I didn’t use the whole 750 for that experiment. I batched off 250ml of the base and decided to try another combination: Black peppercorn, rosemary, and grapefruit.
I soaked six cloves and 2 tablespoons of black peppercorns for 10 days, then strained them out; soaked the peel of one large pink grapefruit (sans pith) for another 10 days, strained it; and then put an ounce of rosemary into the bottle for a week. After straining the rosemary out the bitters are now sharp on the front from the grapefruit, have very nice aroma throughout from the rosemary, and finish with a little bit of burn on the back of the throat from the peppercorns.
These work quite well in whiskey drinks as the pepper brings out a lot of the darker flavors, especially in a good rye. I have yet to work with this in any gin or rum drinks, but soon enough it will be the right weather for that.