Craft bartenders are notoriously particular about the ingredients they 
use--so much so that they often resort to making their own bitters, 
tinctures and syrups rather than relying on what's available. This bespoke 
approach, however, has left armchair mixologists in a bind, unable to 
procure such fanciful concoctions for their home bars. Thanks to the 
release of the new Barkeep Bitters (formerly called BarCode), that 
problem's been solved. In 2009, the GreenBar Collective 
http://www.greenbar.biz/barkeep.html (the creation of the 
California-based distiller Modern Spirits) harnessed the creativity of the 
country's finest cocktail professionals by holding a national competition 
to find the top bartender-made bitters. Fifteen competitors showcased their 
offerings in fruit, herb and spice categories for a chance to have his or 
her formula produced by professional distillers and distributed nationally. 
And now, the three winning recipes--Swedish Herb from Adam Seger of 
Chicago, Lavender Spice from Tobin Ellis and John Hogan in Las Vegas, and 
Baked Apple from New York's Marshall Altier--are currently available 
online. Each utilizes organic ingredients and inspires a wealth of boozy 
applications. This time of year, we've repeatedly turned to the Baked Apple 
bitters to add warm spice to our winter cocktails. Try them in a bourbon 
sour (click here to download the recipe 
http://tastingtable.com/recipe/baked_apple_sour_cocktail_tastingtable.pdf 
), culled from Altier himself.
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Fri. 21 Jan '11
Drinks | NATIONAL
 
Bitter Competition
A new line of bitters harnesses bartender creativity
 
GreenBar Collective
 
Craft bartenders are notoriously particular about the ingredients they use--so much so that they often resort to making their own bitters, tinctures and syrups rather than relying on what's available.

This bespoke approach, however, has left armchair mixologists in a bind, unable to procure such fanciful concoctions for their home bars. Thanks to the release of the new Barkeep Bitters (formerly called BarCode), that problem's been solved.

In 2009, the GreenBar Collective (the creation of the California-based distiller Modern Spirits) harnessed the creativity of the country's finest cocktail professionals by holding a national competition to find the top bartender-made bitters.

Fifteen competitors showcased their offerings in fruit, herb and spice categories for a chance to have his or her formula produced by professional distillers and distributed nationally. And now, the three winning recipes--Swedish Herb from Adam Seger of Chicago, Lavender Spice from Tobin Ellis and John Hogan in Las Vegas, and Baked Apple from New York's Marshall Altier--are currently available online.

Each utilizes organic ingredients and inspires a wealth of boozy applications. This time of year, we've repeatedly turned to the Baked Apple bitters to add warm spice to our winter cocktails. Try them in a bourbon sour (click here to download the recipe), culled from Altier himself.
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