Now, you young folks won’t remember this, but back in my day, when you wanted to make a cocktail, and you needed some cocktail bitters, you went to the soda-pop aisle of your grocery and found the shelves dedicated to mixers for adult beverages, and if you were lucky, you’d see a bottle of Angostura right there sitting next to the lime cordial and the sour mix and the tonic water.
Then about eight years ago, the bartender and booze writer Gary Regan formulated the newest and greatest recipe of his orange bitters, sensing a need in the marketplace, and so it came to pass that Regan’s Orange Bitters No. 6 became available to bartenders and cocktail nerds.
These days, you kids are spoiled for choice. I decided one day to count the number of upstart companies producing bitters, and I had to stop when I got to 30 because I can’t count much higher than that.
I’ve heard a rumor that in other parts of the country, the weather is turning colder, leaves are starting to drop from the trees, mountain men and other rustic types are gathering wood for their fireplaces, and drinkers are turning their bloodshot eyes toward the brown spirits.
Me? I have the air conditioning on as I type this. It’s about 80°F out there. Then again, my bloodshot eyes never turn away from brown spirits even when the temperatures crack the triple digits, but I’m unusual that way.
A few months ago, I provided a primer on Scotch terms. Today, I thought I’d turn my gaze inward and explain a few things about good old bourbon whiskey.
[Fill 'er up!]
Next time you’re at the gym or the salon or the grocery, and someone says it’s a sacrilege to mix Scotch into a cocktail, promise me you’ll grab that person, take him or her out back, and…
[Want to know my picks for five essential Scotch cocktails? Read on!]