Category Archives: Serious Eats

La Rosita

At Serious Eats, I contributed a drink to a new feature, “The Best Cocktails We Drank in [a given month].” This previous month being April, it was April’s turn to be the given month. The remit was, pick a drink you loved, whether out or at home. We don’t really get out much, for several reasons, so it would have to be a drink at home. I chose something new, a drink I’d never had or made before. My comments on the site were …

“Reposado tequila, sweet and dry vermouth, Campari, and Angostura bitters combine for the La Rosita, a spin on the classic Negroni cocktail. I mixed this one up at home for a crisp springtime refresher. Tequila and Campari play very well together, making for an herbal, lightly bitter drink that highlights tequila’s agave flavor.”—Michael Dietsch, Cocktail 101 columnist

Now, the recipe:

La Rosita

  • 1-1/2 ounces reposado tequila
  • 1/2 ounce sweet vermouth
  • 1/2 ounce dry vermouth
  • 1/2 ounce Campari
  • 1 dash Angostura bitters

Stir all ingredients over ice in a mixing glass. Strain into a chilled cocktail glass. No garnish.

For tequila, I used Espolon Reposado. For sweet vermouth, Cinzano; for dry, M&R.

Disclaimer: The Espolon and Campari were sent to me for review purposes by Campari America. I had never before had the Espolon and I quite liked it. I would consider buying it again, but I would consider other reposados before Espolon. As for Campari, I almost always have a bottle on hand, usually purchased with my own money. But to cover my ass, I probably can’t fail to disclose that Campari America sent me a bottle.

Photograph © Jennifer Hess

2012, and Back to Life

Time to get this blog shaking again. Quickly approaching my sixth anniversary here, and it’s time for some new material. Things have been very quiet around here, primarily because I’m a new father. If you follow me on Facebook or Twitter, you already know this. I care for the baby during the day, and when he’s asleep or otherwise occupied, I pursue the glamorous lifestyle of the struggling writer. But he’s an infant, and they ain’t low-maintenance.

What time I do have to write is largely filled with work for Serious Eats. If you’re not following me there, please do. Recent topics have included …

He Lives!

How sad. I log in to my blog’s dashboard so infrequently these days that it doesn’t even remember who I am anymore. But! That doesn’t mean nothing’s going on. Oh, there’s plenty going on.

Happy Anniversary, Baby

I completely missed the fact that A Dash of Bitters turned five last month. I normally spend some time at my blogiversary looking back at the previous year and forward to the year ahead. But oh man, the last year was one of some major churn. I seem to recall that I was, albeit briefly, actually behind the stick in 2010, working my ass off, climbing a steep learning curve, and generally having a great time, and I’m still just like wha? That happened?

More exciting was the presentation I led at Tales of the Cocktail, which now seems like a million years ago, on the topic of introducing basic mixology to rookies. I was pleased to have one of the foremost experts on the subject at my side that day, Robert “Drinkboy” Hess, along with Adam Lantheaume, proprietor of the Boston Shaker, a wonderful Massachusetts shop that sells drink paraphernalia and teaches cocktail classes for newbies.

What I never expected was that the Cocktail 101 idea would become a thing that I write about every week, but thanks to my editor, Maggie Hoffman, and the other fine folks at Serious Eats and Serious Drinks, that’s just what’s happened.

But now for the looking-forward part, and if you thought I was giddy with excitement last year, you ain’t seen nothing yet.

One Dead Rabbit

If you follow me on Twitter or Facebook, you already know the biggest thing that’s happening around here these days: my wife and I are expecting our first child this year, in September.

This has meant a few changes to our drinking rituals, as you can imagine. Jen is abstaining entirely right now. We’ve yet to decide whether rare, small portions of beer or wine are safe, later in the pregnancy (and that choice will probably remain entirely our business at any rate), but she’s off spirits and cocktails–not just through the pregnancy but while she’s nursing, as well.

For me, it’s also meant changes, and that will probably be a post in itself at some point. I tend to drink more when I have a drinking buddy, and now that my main one’s off the market, I’ve found myself slowing down. However, I’m also perfectly happy to drink an Old Fashioned (or two) every evening, which isn’t exactly interesting to write about.

So to keep things moving along, I’m planning to feature a new drink a week here, starting next week. Since I’ll be whipping up NA cocktails for Jen, expect some of my drinks of the week to be mocktails.

I also have some product reviews to work on, and I hope to feature those each week as well. I want to tackle new projects, such as milk punch. Erik Ellestad has several recipes up at Underhill Lounge. Honestly, I was skeptical about milk punch, but then Misty Kalkofen served us some at Drink one night, and I was hooked.

I want to sample new ingredients, whether that’s spirit categories that are somewhat new to me, or just bottlings I’ve never tried. And, finally, Ad of the Week will probably come back in some fashion, although I haven’t decided how yet.

Oh, and I should probably get back into this Mixology Monday thing at some point. It’s been months.

Odds and Ends

No one ever seems to blog much during Christmas week, and I’m no exception. Just wanted to drop a quick post linking out to a couple of other things I’ve been working on.

The biggest news is that I’m contributing to Serious Eats. I’m writing a weekly column for the next several weeks on basic cocktail techniques. Right now, I’m in the middle of a three-part series on party planning. Parts 1 and 2 are up, along with a recipe for a batched Negroni. Part 3 should be up next week. I still can’t believe people pay me to write about what I love.

I also have a recipe that’s part of a crowded field at Food52, competing for best Hot Toddy recipe. My entry, the Rum Tum Toddy, features baked apple and Smith & Cross rum. I love the drink and hope it has a chance, but we’ll see. Here’s a video of me flaming an orange twist to go atop the toddy. I sloppily managed to drop the twist pith side up, which irritates me, but I didn’t get a smudge of match soot on the peel, which would have vexed me even more. (Yes, that’s a box of wine behind me. Sigh.)