…But I’m not bitter

One of my wife’s co-workers just gave her a bottle of Fee Brothers Black Walnut Bitters to pass along to me.  I did a little bit of cursory research and couldn’t find too much information on them, or any drink recipes to use them in.

I decided to try the bitters out on their own to get a sense of what they might bring to a cocktail.  They’re very dark, like a good porter or stout, and I found they smell quite strongly of vanilla and oak, with a hint of walnut coming through in the end.  On tasting them, my first thought was “cough syrup”, which quickly turned into a strong and lasting walnut flavour followed by intense bitterness.

I’m embarking on an ongoing mission to find the perfect mix to use these in.  My first attempt is chronicled below (it’s clearly influenced by yesterday’s delicious whiskey sour):

Experimental Black Walnut Cocktail #1

  • 1 1/2 oz amber rum
  • 1 oz lime juice
  • 1/2 oz amaretto
  • 2 dashes black almond bitters

I combined all ingredients and shook with ice, then strained into an ice-filled Old Fashioned glass rimmed with vanilla sugar* and garnished with half an orange slice.

My first sip tasted quite strongly of rum, with noticeable walnut coming through in the finish.  As the drink went on, the rum and walnut flavours subsided fairly quickly and the lime really started to overpower everything else.  While this was certainly drinkable and went down quickly enough, it was definitely not the right vehicle to make use of the bitters.

How would you audition this unique ingredient?  Suggestions will be greatly appreciated, and any resulting masterpieces will get their own post (with full credit given, of course).

Inuuhiqatsiaq!

* Vanilla sugar is very simple to make at home, but requires time to mature.  It provides a wonderful aroma and just a hint of vanilla on the tongue.  To make it, simply toss a whole vanilla bean (or two) into about three cups of sugar, throw on the lid, shake it up, and leave it in the cupboard for a few weeks (at a minimum; I have a batch that’s four years old and only gets better with age).  Just take it out and shake it every now and then to keep it from clumping.

Warming Up: Day 3

Today was so cold my dogs refused to go outside to take care of their business.  Continuing the week’s theme of hot drinks to warm a person up, I present my own heated variant of a New Orleans classic:

Hot Bourbon Milk Punch

Hot Bourbon Milk Punch

Between the drink and the glass, I swear I didn't time warp out of the 70s.

  • 2 oz bourbon
  • 1 1/2 tsp honey
  • 1 1/2 tsp dark rum
  • 3 oz hot milk (be very careful not to boil)
  • ground cinnamon
  • grated nutmeg

Combine bourbon, honey, and rum in a warmed Irish coffee glass and mix well.  Add the milk and garnish with cinnamon and nutmeg.  Milk cools off quite quickly, so it’s important to get to the drinking early (although it’s still good — in fact, many variants of this drink are shaken with ice and served cold).

This can be customized in any number of ways.  Feel free to use brandy instead of bourbon, or switch out the honey with another sweetener like maple syrup or simple syrup.  Switch out some of the milk with half and half cream.  Spiced rum can add an entirely new dimension.

Fisehatak!