Magnificent Bastard

Wednesday, November 26, 2014

Stockpile Angostura Bitters Before It's Too Late!

Angostura Bitters via KegWorks, $7.99
Angostura Bitters via KegWorks. $7.99.
Has it only been a week since we chose the winning MB Cocktail? We feel like we've been drinking them for years already. And here in Pulaski, we fear we're putting a serious dent into the local supplies of Bulleit, Apfelkorn, and Angostura bitters. (We're OK on the Laphroaig 10-year, since the MB Cocktail requires just an 1/8 oz per serving.)

The Angostura pipeline is especially iffy. This old-school bitters, the yellow-topped one we used to pass over while pillaging Dad's liquor cabinet in the '90s, is in short supply worldwide due to an ingredient shortage and "financial restructuring" at House of Angostura.

No way you should let a lack of gentian root or the global financial crisis curb your thirst for Bryan Swanson's delicious contribution to humanity. So grab Angostura while you can, and grab a lot. A pallet of the stuff recently arrived at KegWorks and we've already secured a case for our immediate needs. And if things get really dire, there's always Dad's liquor cabinet. But he sleeps with a shotgun next to the bed and frankly he's getting a little jumpy as he gets on in years. Ordering through KegWorks is the safest bet.

POURCAST

BETA

Sazerac

  • 3 shots rye whiskey (or to taste)
  • 1 sugar cube
  • Peychaud's Bitters
  • quarter shot of Absinthe
  • lemon twist

Soak the sugar cube with the bitters and place in the bottom of a highball glass. Mash with the back of a spoon (or muddler, which we hope has not been used to make a Mojito), add the rye whiskey and fill the glass with ice. Stir for about 30 seconds and then strain into another lowball glass that has been rinsed with Absinthe and filled about halfway with ice. Garnish with a lemon twist.


In-Depth Sazerac Coverage:

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