So simple to create at home, Bitters and Shrub Syrups will add an incredible depth of flavor to any beverage.
Historically, cocktail bitters, drinking vinegars, and even infused syrups were originally used for curing sickness with high concentrations of beneficial (healing) herbs and flowers. The slight alcohol base of bitters kept the often-fragile ingredients from rotting in the age before refrigeration. Bitters in the modern cocktail bar are embraced as concentrated and sophisticated flavor agents, although they are still used in holistic healing by herbalists. Shrubs add both tart and sweet notes to a craft cocktail or mocktail. They sate your hunger and quench your thirst, while stimulating digestion and good health of the gut.
The Cocktail Whisperer, Warren Bobrow, has been using bitters and shrubs in his quest for added zest in many of his craft cocktails, adding depth and mystery to a generic mixed drink.
Bitters and Shrub Syrups will send your taste buds back in time with 75 traditional and newly-created recipes for medicinally-themed drinks. Learn the fascinating history of apothecary bitters, healing herbs, flowers, fruits, vegetables, and vinegars that are making a comeback in cocktail and non-alcoholic recipes. If you love vintage cocktails, you'll surely enjoy this guide to mixing delicious elixirs.
PHILIP M. DOBARD, is the Vice President SoFAB Institute, Home of The Museum of the American Cocktail
Introduction Bitters and Shrubs: From Folk Medicine to Craft Cocktails Chapter 1 Shrubs and Shrub Cocktails Chapter 2 Quick Shrubs: Delicious Shrubs in 36 Hours or Less Chapter 3 Cocktail Bitters: Instant Flavor for Craft Cocktails Chapter 4 Classic Elixirs of Yore: Shrubs, Bitters, and More Chapter 5 The Bitter Twist: Modern Interpretations of Classic Cocktails Chapter 6 Cocktails Sans Alcohol: Flavor-Driven Mocktails Chapter 7 In the Kitchen: Cooking with Shrubs, Bitters, and Gastriques