Historically it was the addition of bitters to alcoholic beverages in the late eighteenth and early nineteenth centuries that defined a new category of mixed drinks called the cocktail. The word first appeared in print in 1806 in a New York periodical called The Balance, and Columbian Repository. Historically it was the addition of bitters to alcoholic beverages in the late 18th and early 19th centuries that defined a new category of mixed drinks called the cocktail. In response to a reader’s inquiry about what it meant, the editor replied, “Cock tail is a stimulating liquor, composed of spirits of any kind, sugar, water and bitters.” It was commonly known as a Bittered Sling. Various types of aromatic bitters were once a popular ingredient in cocktails. Up until Prohibition there were numerous commercial brands and hundreds of proprietary brands of bitters in use. During the latter half of the twentieth century the use of bitters declined to the point that they all but vanished. The running joke among bartenders was “Which will last longer: your marriage or your bottle of bitters?”

Bitters are now back and many inspired bartenders have returned to classic recipes and searched out not just that bottle of Angostura but several of the lesser-known products like Peychaud’s and Fee Brothers bitters. The Fee Brothers company of Rochester, New York, has recently expanded its markets overseas and introduced two new products to its line. It’s good to see bitters finding their way back, not just in classic recipes but also by way of bartenders’ introducing them into their original and signature cocktails.

Delicious Fall Beverage

Ingredients & Directions:
- 150ml / 5oz Pimm’s No 3 – winter
- 400ml / 14oz clear apple juice
- Heat gently until warm but do not boil (makes the alcohol evaporate and you don’t want that)
- Garnish with slivers of apple and orange to enhance the fruity flavour
- Serve in thick walled tall glasses (so you can warm your hands around it) \

via: american heritage