A bunch of celery and a new spice store that opened near my apartment has led me to try my hand at my first batch of homemade bitters.
I’ve seen a few recipes online, so I made a short list of some things to buy and hit up the spice shop. It’s great having one close by, though unfortunately they did not have any gentian root, so I had to make do without. I pretty much winged it from there, so I don’t exactly have a recipe to share, but here’s a list of some of what I used: celery (obviously), celery seed, white peppercorns, black cardamom pods, juniper berries, coriander seeds, salt, sugar, and a piece of green rock candy. I used a mix of JWray and Nephew overproof rum, gin (Fleischmann’s since I had some left) and water for the liquid. I’ve got my fingers crossed, so hopefully it will turn out good. I’ll keep you all posted!
Hello there everyone.
I realize I’ve been lacking on writing posts recently. I will partially blame this on having uninspiring photos of the awesome stuff I’m mixing up…the drinks are great but the pictures suck! I have to get a digital camera some day soon because this phone camera really isn’t cutting it.
But excuses aside, I just mixed up something so simple and yet so surprisingly familiar in taste that I had to share it. A simple “highball” style combination of liquor and soda – in this case London Dry Gin (Bombay in my case) and an amazing grapefruit soda called Ting. When mixed together, this happy accident both smells and tastes just like one of my favorite childhood breakfast cereals: Fruity Pebbles!
At any rate here’s a picture and recipe – seriously, you have to try this combo if you’ve ever had Fruity Pebbles. It’s uncanny!
Fish stirrer not required, but definitely a plus.
- 1 oz London Dry Gin (I used Bombay)
- Ting grapefruit soda
Build in a collins / highball glass over ice. Stir. Marvel at the familiarity.
