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There’s been a wave of popularity for drinks like the Aperol spritz, the Negroni, and a host of cocktails flavoured with “bitters”. Why are people turning their backs on sweet cocktails in favour of a bitter taste?
The last two decades have seen an extraordinary resurgence in cocktail-making on both sides of the Atlantic, with everything from Cointreau-sweetened Cosmopolitans to sugary Mojitos being drunk in vast quantities.
But there is now a definite trend towards bitter drinks. People are ordering whisky or gin-based drinks paired with vermouths. And there is growing interest in the US, UK and other European nations in Italian amari.
These complex, herbal, bittersweet drinks, with names like Averna, Ramazzotti, Montenegro and Fernet Branca, are usually consumed as aperitivi or digestivi – drinks thought to either encourage the appetite before dinner or help with digestion afterwards.
Their bitter mixer cousins, Cynar, Campari and Aperol, are increasingly being used in cocktails.
Aperol – based on bitter orange and rhubarb and containing classic bitter ingredients like gentian and cinchona (a source of quinine) – has rocketed in popularity in recent years following a push by owner Gruppo Campari.
Sales rose 156% in the UK in 2012 and 56% in the US. This year’s figures, announced soon, are expected to be even bigger. A poster campaign in the UK encourages people to try an Aperol spritz – prosecco sparkling wine and soda water mixed with Aperol.
A fundamental point of the spritz is its low alcohol content. Aperol’s slogan is “poco alcolico”, roughly meaning a little bit alcoholic.
“I think the Aperol spritz was probably the most asked-for drink in the outdoor areas of most decent bars in London this summer,” says World Duty Free mixologist Charlie McCarthy.
Laura Tallo, from Nonna’s Italian Cucina in Bath, says many British drinkers have returned after holidays in Italy, having seen certain drinks paired with tavola calda – the selection of hot, freshly-baked food.
“People are definitely beginning to embrace the Italian custom of drinking aperitifs. We have seen a definite trend emerging of people choosing classic Italian pre-dinner drinks such as an Aperol spritz, Negroni [equal parts Campari, gin and sweet vermouth], Americano or Martini,” she says.
Such drinks are not to everyone’s taste, of course. While many Italians have been brought up around the tradition of amari, they can baffle non-Italian palates at first taste.
“They say of a Negroni the first two or three sips you despise, and after you have had two or three drinks you start to like it,” says Tom Ross, bars manager of the Polpo restaurant group in London.
The taste of Fernet Branca – vaguely minty but with pungent undertones of cough medicine – is so powerful that comedian Bill Cosby constructed a seven-minute anecdote around his initial horror on encountering the drink in Italy. And yet Fernet is loved by many, being drunk with cola in Argentina and – accompanied by a separate shot of ginger beer – known as the “bartender’s handshake” in San Francisco.
One of the first recorded definitions of a cocktail was in a New York journal in 1803, which classified it as a mixture of any “spirituous liquor”, with water, sugar and “bitters”, known at the time as a bittered sling.
You can find the descendant of these traditional bitters (with the term typically referring to both singular and plural) in any decent bar in the UK or US. There’ll be a rather unusual bottle among the others – small with a yellow top and an oversized label covered in small print. It is the world’s most famous cocktail bitters, Angostura.
This bitters is the key ingredient in pink gin, the traditional officers’ cocktail in the Royal Navy. It’s also the bedrock of famous cocktails, including the Old Fashioned, beloved of Mad Men’s Don Draper, and the Manhattan. A supply shortage in 2009 caused panic throughout the world’s bartending community, according to McCarthy, and prompted bartenders to start making their own.
The current wave of speakeasy-type bars inspired by the prohibition years in the US, has prompted interest in traditional and hitherto forgotten cocktails. This in turn has prompted demand for more unusual bitters.
Bob Petrie, of Bob’s Bitters, started in 2005 when he was approached by the Dorchester Hotel to create a range.
Traditional bitters are very complex, with aromatic flavours brought out from a combination of barks, roots, herbs, and spices by macerating them in alcohol. He looked at pairing them with the “botanicals” in gin, and came up with a range including cardamom, chocolate, coriander, ginger, grapefruit, lavender, liquorice, orange and mandarin, peppermint and vanilla.
Amid the nostalgia-fest that is Christmas, news has broken that sherry – which many people will forever associate with that disgusting sweet liquor they sipped as a child from auntie’s glass when no one was looking – is suddenly terribly fashionable and selling like hot cakes. But to the sophisticates among you, this will be no revelation. In fact British appreciation of pale, dry sherries, which are nothing like the stuff granny served in dainty, cut-glass schooners, has been bubbling up for a decade, largely thanks to the rise in very good tapas restaurants.
Wednesday’s report points out that, along with sales going through the roof (M&S’s figures are already up a third on last year’s), specialist sherry bars are now popular: 35 opened in London alone over the past three years. This isn’t a bunch of students ironically knocking back a “blue-rinse” tipple – it’s young professionals sampling fine sherries in elegant wine glasses, which allow drinkers to appreciate the camomile and coastal aromas of their manzanilla.
What a turn-around – it isn’t that long ago that no one would have touched sherry with a barge pole…
Brewed by Harvest Moon Brewing Company, Montana
First brewed by Harvest Moon in 1997, this beer is a multiple award-winning dark ale brewed in the Burton, England style owing to the similarity of water chemistry in Belt compared to this classic porter producing area in England. Plenty of body without a sharp bite, this ale is brewed with pale, caramel, chocolate and black malts to create a creamy, smooth, roasted, slightly chocolate tasting ale with a touch of hops in the finish. This ale can be enjoyed in every season and is best when served cool, not cold. And why the name? While drinking this new brew one evening back in 1997, the local hog farmer showed up to collect our spent mash and we that what could be better for fattening pigs? – Harvest Moon Brewery
Reblog from: jenkakio
I am not a beer expert by no means. I can’t tell you by taste if a beer is made with wheat or hops. I leave that to the experts like TBQ. What I do know is what I like. All beers are not the same. I am always on the quest to finding the perfect beer, in the meantime, I will try all the beers in world–one pint at a time.
1. Wailua Wheat Ale