Oh, How Bitter It Is…

I’ve been messing around with some flavours that are based on earthiness at the moment.
Maybe I’m trying to rereate some of the flavours I made as a kid making mud cocktails (or was subjected to by a sibling)? But believe me, this isn’t as weird as it sounds. Earthiness has always been an aspirational flavour; I’ve even tried getting bricks into a drink. But it’s one of the aspects of bitterness I’ve been exploring. There are many facets to the category which people often lump together. My Chip Pan bitters (a combination of burnt fats used to fat wash [more on that later too!] a spirit to ‘age’ bittering agents) are used at the bar exactly for this. But other sides of bitterness have been on my mind too- hence my homemade ones currently at the bar- Chlorophyll bitters, my old Salt and Pepper bitters (cocktail seasoning!) and Roasted Yeast bitters.