Doug Fir Bitters

I have been fascinated with the incredible flavor of Doug fir added to an eau de vie by the amazing Clear Creek distillery and decided to fool around with the flavor myself. I have come up with a Douglas Fir bitters to add a splash of flavor to cocktails and even desserts.

It seems to work well with bourbon and Scotch based drinks although I haven't experimented too much with other liquors as yet. I may pick up some gin and mix away as well. It went pretty well on ice cream since it has a hint of the pine, not overwhelming.

Most fun was guests the other night could not guess the ingredient in their drinks so it was a terrific stumper.

Tangerine Bitters

Ever since making my own limoncello ten years ago (recipe below) I've enjoyed making spirits. From chocolate to cherry liqueurs I've experimented with a lot of different things over the years.

Now I've made almost entirely organic tangerine bitters. The rich flavor it adds to drinks is unbelievable.

I found organic Mexican cinnamon and gentian for it. And I have made a little extra, if you want some drop me a note.

You can make a great Old Fashioned (muddle a tangerine slice instead of an orange), Sazerac or Manhattan using these John E. made bitters.

Sazerac
1/2 tsp. absinthe or pernod
1 1/2 oz. bourbon, rye if available
1/4 tsp. John E. made tangerine bitters or Peychaud bitters
1 1/2 tsp. simple syrup (sugar syrup)
Lemon twist

Put the absinthe or pernod in an old fashioned glass and tilt to coat the sides of the glass. Add the remaining ingredients, stir, then add a couple of ice cubes and stir.

Manhattan
1 part bourbon
1 part dry vermouth
Dash John E. made or Angostura bitters
Cherry
Shake the first three ingredients and strain, or serve on the rocks. Add the cherry. For a Rob Roy use Scotch.

Update: More available December 10 or so.

johnemade@gmail.com

Handmade Tonic Water

Last year Imbibe Magazine published a recipe for making tonic water. I suffered through it like many others. The problem is the filtering of the cinchona bark, as discussed here. However, I've since discovered that a French press coffee pot works well as a filter.

Still, I have a lot of leftover cinchona bark so if you'd like some, drop me a note. While I'm going to try the French press version I'll never use it all up ... johnemade@gmail.com

Limoncello

I've made this for more than ten years, before it was imported in any quantity into the United States. I've tweaked this recipe, and I've never found any commercial limoncello to compare. Great gift.

10 or 12 organic lemons, washed
1 fifth (4 cups) Everclear or other neutral high-proof alcohol (do not use vodka)
2 1/3 cups sugar
6 cups water

Zest the lemons, but not with a zester, they should be in chunks and have as little pith as you can reasonably hope for. (Use the leftover lemons to make lemonade!)

Put zest into a large glass jar with a tight-fitting lid and add the Everclear (it should cover the zest, push it down into the alcohol to cover). Set aside in a cool, dark place (but not the fridge) for 3 or 4 days, stirring once or twice. The higher the proof of the alcohol, the faster the essence of the lemon will be extracted. When the zest turns pale and alcohol has a deep yellow color, strain, pressing on the zest, and place back in the glass container. Discard zest.

Make simply syrup by combining the sugar and 6 cups water in a medium saucepan over medium heat (do not boil). Stir until the sugar dissolves and the syrup is clear, about 10 minutes. Allow to cool before using.

Pour syrup into lemon-infused alcohol (it will turn cloudy). Set in the refrigerator for a few weeks to allow liqueur to mellow. Adjust flavor to your taste by either diluting with water or adding more alcohol in small amounts.

Guanciale

A local store makes their own guanciale -- Italian smoked bacon for the uninitiated -- which led to thoughts of a pasta Amatriciana.

A little place in San Francisco, Ideale, makes a version I like. I decided to try Batali's version but it came out not quite right. He likes to fry the guanciale with the vegetables but I find it too mushy.

So I came up with my own version. If you can't find guanciale use pancetta, thin sliced. Fry the guanciale until just crisp, then place on a paper toweled lined plate. Make a tomato sauce, adding red pepper flakes to taste. I finely chop an onion, carrot and maybe slice some celery and cook until soft, then add a couple of sliced (not minced) garlic cloves for thirty seconds. Add a big can of tomatoes and 1/4 cup chicken or other broth and bring to a boil. Simmer, and when done break up the guanciale and sprinkle on top. Cook some bucatini, add it to the sauce and cook for a couple of minutes longer.