Thirsty in LA has some nice things to say about The Bitter Truth in his writeup of the Los Angeles stop of the Domaine Select Classic and Vintage Road Show:

“We also sampled several fantastic releases from The Bitter Truth, based in Munich, Germany. Founders Stephan Berg and Alexander Hauck are on a mission to spread the gospel of bitters, which suffered greatly during Prohibition, but are finding their way back into the global cocktail consciousness. The Orange Bitters and the Old Time Aromatic Bitters were the company’s first releases, with the latter providing depth and complexity to the cocktails at First & Hope. Cocktailians may be lamenting the Angostura shortage, but as Gary Regan suggests, they need only reach for the Old Time Aromatic Bitters or Jerry Thomas’ Own Decanter Bitters.

New to the line is The Bitter Truth Creole Bitters, an ode to New Orleans that reminds one of Peychaud’s (similar red hue and anise notes), but with a spicier, more complex profile. We were also lucky enough to taste the SloeBerry BlueGin, not yet available here in the States. Unexpectedly smooth, slightly tart and naturally (but not cloyingly) sweet, the BlueGin is a remarkable sipping gin. Its initial sloeberry aroma gives way to an aromatic, fruity yet spicy finish. Let’s hope the BlueGin arrives before the summer, because served in a highball with tonic and ice, this will go down a storm.”

For the rest of the article, please click on the link below.

via All Roads Lead to Classic & Vintage Spirits « Thirsty in LA.

• 1 ¾ oz Scotch
• ¾ oz Carpano Antica
• 1/8 oz absinthe
• 2 dashes The Bitter Truth Orange Bitters

Stir with ice and strain into a chilled cocktail glass.

(circa 1935)

via Balvenie 17yr Madeira Cask & Drinking at Home « SpiritsAndCocktails.com.

Created by Brian Miller of Death & Co. in NYC, the South of North is crisp, fruity, and positively habit-forming.

• 1 oz Herradura Silver Tequila
• 3/4 oz St. Germain Elderflower Liqueur
• 1/2 oz Lime
• 1/4 oz Simple Syrup
• 1 dash The Bitter Truth Bittermens Grapefruit Bitters
• 2 oz Champagne (Pol Roger)

Shake all ingredients aside from the Champagne.  Strain into a Collins glass filled with ice cubes.  Top with Champagne.

Makes 1 serving

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
• Pinch of ground cinnamon
• 1 orange twist, as garnish

Instructions: 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.

via Bitter truth about hard-to-find bitters.

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.

via Bitter truth about hard-to-find bitters.

Stephan Berg and Alexander Hauck will be holding a Bitters Master Class at B&B Ristorante in the Venetian Hotel in Las Vegas on Monday, March 8. The class will begin at 4:00pm.

Stephan Berg and Alexander Hauck will be holding a Bitters Master Class at B&B Ristorante in the Venetian Hotel in Las Vegas on Monday, March 8th. The class will start at 4:00pm.

The Venetian is located at 3355 Las Vegas Blvd.

• 2 oz Cognac
• 2-3 bar-spoons sugar syrup
• 2 dashes The Bitter Truth Creole bitters
• 2 dashes absinthe

Stir with ice and strain in to an old-fashioned glass. Garnish with a lemon zest twist.

“Consistently excellent, I always look forward to new releases from The Bitter Truth, and happily this month sees another product join the line up. Their latest bitters are influenced by creole cuisine and New Orleans cocktail history.

Packaged in the 200ml bottle that is used for the new American editions, The Bitter Truth Creole Bitters feature a beautiful metalic-red floral-patterned label. The liquid itself is a fairly vivid cherry red colour, and has a light anise aroma. In the mouth a strong earthy anise flavour dominates, with just a hint of sweetness which quickly dissipates to reveal spices like cardamom and a subtle floral note. These linger as a medium bitterness develops on the finish along with some alcoholic heat.

The obvious bitters to compare these to is of course Peychaud’s, but while superficially they are similar – the bright red colour and anise flavours – the overall taste profile is quite different. Peychaud’s is more dominantly anise, and sweeter (though by no means over-sweet!) with a lighter more floral flavour. TBT Creole bitters on the other hand have a more complex combination of flavours with much more spice and bitterness, and a deeper, longer finish.

Sitting between a traditional aromatic bitters and Peychaud’s, The Bitter Truth Creole bitters offer a wonderful depth that really adds to cocktails. While I can see them working as a replacement for Peychaud’s I think the most interesting results will be found in their use as an alternative to traditional aromatic bitters in drinks like the Manhattan where they work very well. I also eagerly await the new cocktails that will undoubtably be inspired by Creole bitters.

Overall a great new bitters and a must for the shelves of anyone with more than a passing interest in cocktails.”

The Bitter Truth Creole Bitters will be available from The Bitter Truth Shop and retail stores by the end of March 2010.

via Review of The Bitter Truth Creole Bitters » Cocktail adventures at Oh Gosh!.