Last month, I volunteered at a bitters making workshop that the SoFAB Institute hosted at a local bar and restaurant called SoBOU. El Guapo Bitters, a local New Orleans Company, co-sponsored the event and led the workshop. The bartender and cocktail aficionado who led the class was knowledgeable, poised, and captivating -- it was one of the best seminars on food that I have ever attended! One of my favorite parts of the event was smelling all of the wonderful herbs and spices they used in making the bitters - mace, clove, citrus rinds, cinnamon etc.
We also had the chance to make 3 different New Orleans cocktails that used these local bitters; they come in all sorts of flavors from Tex-Mex, to Gumbo, to Chicory Pecan. One of my favorite cocktails used the latter flavor marvelously -- creating a sweet cocktail called the "Dirty Blonde" that would work brilliantly at a holiday party.
We also had the chance to make 3 different New Orleans cocktails that used these local bitters; they come in all sorts of flavors from Tex-Mex, to Gumbo, to Chicory Pecan. One of my favorite cocktails used the latter flavor marvelously -- creating a sweet cocktail called the "Dirty Blonde" that would work brilliantly at a holiday party.
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