Spirit, sugar, water, bitters — in whatever order you like. Regular “Cocktail College” listeners will be very familiar with that catch-all description that defines the cocktail. And indeed, we spend a lot of time here exploring those first two, if not three, ingredients. But bitters? Perhaps not as much as we should. That’s why we’re digging out one of the crown jewels from the “Cocktail College” vault and revisiting our conversation on everything you need to know about deploying bitters in drinks with none other than Sother Teague.
As a reminder — or perhaps an intro for some — Teague is synonymous with bitters, having built a stellar reputation using the potable variety at the New York bar Amor y Amargo. And more relevant to today’s conversation, he’s also created two of his own unique cocktail-seasoning bitters — the kind that come packaged in small bottles and are siblings of the ever-popular Angostura and Peychaud’s.
So without further ado, get ready for a trip to the moon and back as we explore everything you need to know about the wonderful world of bitters. It’s all right here on the “Cocktail College” podcast. Tune in for more.
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Links:
“Over and a Bounce” Reel
General Store by Amor y Amargo
Get in touch: cocktailcollege@vinepair.com
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Sother Teague
Amor y Amargo
The article The Cocktail College Podcast: Techniques: Bitters (Re-Run) appeared first on VinePair.
