Post #750186 by AceExplorer on Wed, Sep 2, 2015 11:09 AM

I have observed that a few bars in my part of the country have gone crazy on the bitters bandwagon. But, on good advice, I purchased some Fee Brothers black walnut bitters when I became intrigued by a write-up in Gaz Regan's newsletter. I made a couple whiskey-based Wild Rovers last night, me and a buddy were very pleased. Credit for this recipe goes to Jimmy Hillegas, from Frolik Kitchen + Cocktails, in Seattle, WA:

1 sugar cube
7 dashes black walnut bitters
60 ml (2 oz) Jameson Irish whiskey
1 lemon wedge, as garnish
2 mint sprigs, as garnish

Muddle the sugar cube and bitters. Add ice. Add whiskey and stir, then add the garnishes.

As stated so elegantly by Kahuna Kevin earlier in this thread, and I'm paraphrasing here, bitters can be a blessing and a curse. I'm very careful with these ingredients in tiki drinks, even more so with the more "beefy" whiskey cocktails. The Wild Rover does the Irish whiskey justice, and with just a hint of extra sweetness. The drink beckons with nice and smooth whiskey warmth and flavor, all plussed with aroma and flavor from the black walnut bitters mingling with the delicate scents from the garnishes. We decided the Wild Rover was kind of a "Sazerac light" in a very good way, with the Jameson being surprisingly smooth, and adding nicely to our personal tasting repertoire. This drink is a nice way to relax and sip whiskey, and it and the bitters are keepers in my bar.

Cheers!

When I was a tiny little cocktail brat, even my own mother didn't trust me - she breast-fed me through a straw.