In his article “Bitter Truth About Hard-to-find Bitters,” Gary Regan suggests trying The Bitter Truth Old Time Aromatic or Jerry Thomas’ Own Decanter Bitters if you should happen to run out of Angostura:
“Then there’s The Bitter Truth, a new – to this country, at least – line of German bitters that includes a great bottling called Old Time Aromatic Bitters and another that proudly wears a label proclaiming them to be Jerry Thomas’ Own Decanter Bitters.
The Jerry Thomas bottling is simply divine. When used in a Manhattan, it makes the cocktail jump all over your mouth yelling, ‘I’m over here now,’ then, ‘I moved over to this cheek,’ then ‘Catch me if you can.’ It’s a complex little potion.
I can’t tell you that any of the aforementioned bitters are a substitute for Angostura. There is no substitute for Angostura. These babies are worth taking out for a spin, though, as the Friar Serra Flip will demonstrate.”
Photo by Craig Lee / Special to The Chronicle
Friar Serra Flip
Adapted from a recipe by H. Joseph Ehrmann at Elixir in San Francisco.
- 1 ounce Dry Sack Sherry
- 1 ounce Combier orange liqueur (see Note)
- 3/4 ounce Bols Genever
- 1 egg
- 4 dashes Jerry Thomas’ Own Decanter bitters from The Bitter Truth (see Note)
- Pinch of ground cinnamon
- 1 orange twist, as garnish
Add all ingredients, except garnish, to a cocktail shaker and shake without ice for 10 seconds to emulsify the egg. Add ice, shake again, strain into a small wine goblet, and add the garnish.
Note: Substitute Cointreau or another high-quality triple sec if you can’t get your hands on Combier. Bitter Truth bitters are available from Cask (17 Third St., San Francisco) and other stores.