Bitter Bloom

One of the beautiful things about mixology is that all of our palettes are both different and dynamic. I can easily remember a time when I didn't drink beer, approached wine with caution, and avoided all dark and bitter spirits. What a limiting existence! Through adventurous experimentation, I have pushed my flavor preferences into new territory. This evolution has given me a sense of challenge and growth as I continue to mix with new ingredients and build my mental booze database. 

Aquavit is an excellent example of a spirit that would have terrified me 5 years back but is now one of my go-to cocktail bases. Originating in Scandanavia, Aquavit literally means "water of life" and plays a large role in the area's culture and gastronomy. The easiest way to describe it is an earthier version of gin. Aquavit starts as a neutral grain or potato spirit and is then infused with caraway and other spices such as dill, fennel, and coriander. Conveniently, it's currently gaining traction with US craft distillers, such as the local CH Distillery. 

I wanted to approach aquavit from a bitter angle to embrace its earthiness, so I chose to pair it with Breckenridge Bitter. You've probably heard of Breckenridge Distillery's whiskey or spiced rum, but their bitter liqueur is just starting to spread through the US. I was lucky to pick up a bottle when visiting the distillery over a ski trip and tasting their gamut of offerings. Composed of alpine herbs, bitter roots and spicy dried fruit, Breckenridge Bitter is strong in flavor yet approachable. It starts sweet on the palette and builds to a bold herbaceous bitterness as you enjoy it. Breckenridge Bitter is not as citrus or mint forward as some the other bitter spirits I have featured, so it's a great option for adding depth without introducing an overly dominant flavor. That being said, I recommend starting out with small quantities of this liqueur in your cocktails (especially if you're just starting to explore bitter flavors). 

My next step was giving this cocktail a spring feel and softening the flavor profile for broader enjoyment. I decided to try incorporating muddled green grapes as I find them to have a wonderful, lightly tart and floral character. To further enhance the floral quality, I mixed up a chamomile simple syrup. The flavors blended beautifully as the grapes gave the cocktail freshness while the chamomile seemed a natural extension of the Breckenridge Bitter liqueur. I garnished the drink with fresh green grapes, sliced in half the long way for more visual interest and juicy color. The resulting cocktail can be likened to the feel of an earthy, aromatic spring day just after a heavy rainfall.

Bitter Bloom

  • 1.5 oz Aquavit
  • 0.5 oz Breckenridge Bitter
  • 0.5 oz chamomile syrup*
  • 10 green grapes

Muddle green grapes in a cocktail shaker, then add all other ingredients and shake with ice until chilled. Double strain into a rocks glass over a large ice cube (using a fine mesh strainer helps remove the grape pulp for better cocktail consistency). Garnish with fresh grapes and enjoy while taking a deep breath of fresh spring air.

* To make chamomile syrup, add 1 cup water and 1/4 cup sugar to a small saucepan on medium heat. Stir until sugar dissolves, then add 1 tbsp dried chamomile flowers (or 2 packets of chamomile tea). Allow to simmer for 5 minutes, then strain and allow to cool. Store excess in fridge for up to 3 weeks. 

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the glasses and tray. 

 

Parla Italiano

I'm thrilled to share this cocktail with you for several reasons:

  1. It features three distinctive and lively Italian spirits, and
  2. I finally figured out how to mix with Fernet.

Fernet Branca is an Italian amaro, or bitter spirit, dating back to the mid-1800s. Its vibrant blend of 27 various herbs, roots and plants lends it to often be enjoyed as a "digestif," or a drink enjoyed following a meal to ease digestion. Through some experimentation, I discovered that this was a tricky one to mix with for mass appeal due to its boldness of flavor. I found Fernet Branca to start on the fresher side, hinting at mint or eucalyptus, and to finish dry and bitter. Both the freshness and bitterness can easily overwhelm a drink if not used sparingly or with the right complements. 

I decided to try balancing the Fernet with fruit and tartness to mellow the bitterness while harnessing the herbal brightness. Conveniently, I had recently received two perfect spirits for the task - Malfy Italian Lemon Gin and Fabrizia Spirits Limoncello. 

Malfy Gin is an excellent first step for gin non-believers. It hits with lemon rather than juniper on both the nose and the palette and is surprisingly smooth even when enjoyed on the rocks. If (unlike me) you don't seek out gins that make you feel like you're drinking a forest, then I encourage you to give this one a shot!

I chose to further enhance the citrus tang of this drink with Fabrizia's delicious Limoncello. If you haven't yet tried a limoncello, it's a traditional Italian lemon liqueur made from soaking lemon peel in neutral spirit and then adding simple syrup. Most of the limoncello liqueurs I had tried to date were overly sugary to the point of being undrinkable, but I truly can't get enough of this one. I love that it's true to the lemon taste and aroma with a balanced sweetness and an almost creamy finish. It's clear that this limoncello is made with huge attention to detail and generous fruit content - I really can't recommend it enough.

When I think of my travels to Italy, I immediately picture the colorful cliffs and blissful beaches of Cinque Terre. I wanted this drink to channel those sights and the timeless, carefree feel of the quaint coastal towns. I added color and lightened the cocktail with cold brewed hibiscus tea. Hibiscus adds a deep, fuchsia hue and is pleasantly tart for a floral ingredient. Using hibiscus allowed me to bypass using any additional citrus, making this a a fairly easy and convenient drink to make in bulk for spring entertaining. 

I garnished the cocktail with fresh mint to highlight the freshness of the Fernet and a lemon twist for an extra pop of color and uplifting citrus scent. The resulting cocktail is zesty, fresh and incredibly drinkable for all palettes! 

Parla Italiano

  • 1.5 oz Malfy Gin
  • 0.75 oz Fabrizia Limoncello
  • 0.5 oz Fernet Branca
  • 2 oz cold-brewed hibiscus tea*

Shake all ingredients with ice to chill, then strain into a sturdy, wide-mouthed wine glass over ice. Garnish with a sprig of fresh mint and a lemon twist. Enjoy outdoors with a wood-fired pizza and a view of the Mediterranean Sea. 

*To make cold-brewed hibiscus tea, steep 2 tbsp of dried hibiscus flowers per 8 oz of water for about 45 minutes, shaking occasionally. Strain and store excess in the fridge. 

Thanks to Belen Aquino for the stunning cocktail photography and to Gather Vintage Tablescapes for the glasses. The blue lacquered tray is from CB2.