The bitters I have made from the ‘House’ recipe in Brad Parson’s Bitters book are now bottled and ready to use.
I was really pleased by the way my first attempt turned out: the sour cherries in the recipe have given the bitters a fantastic fruity kick, with vanilla and star anise notes from the spices. I would like to make the recipe a little stronger next time; perhaps I need to find a stronger alcohol base for the extraction in future.
I have bottled the bitters in some herbal remedy bottles that I picked up on my shopping trip to Baldwin’s, and these not only give the bitters a professional touch, but also make them easier to use. The design of the label is taken from the Periodic Table, and I took the idea of ‘Bt’ element name from the original ‘BTP House bitters’ recipe, in homage to Brad Parsons.
3-4 drops at a time of the bitters adds a fantastic depth of flavour to my drinks, and I have successfully used this recipe in my Manhattan and Old-Fashioned cocktails recently.
I am now thinking about the flavours I want to use in the next batch – perhaps using traditional English flavourings like sloes or similar.