Sunday, April 20, 2008
Weekend Update- Blood Orange Saffron Bitters, Bacon Bourbon and Chinese Apothecary Bitters
Well, I'm flying out to spend the week on Salt Lake City tomorrow. I don't think I could be more underwhelmed by a business trip. I already hate business trips as a general rule, but spending a week at the Salt Lake airport, eating in chain restaurants and dying for caffeine and a decent drink. Anyway, the thought of living a monk-like existence spurred me to focus on some of my projects.
First, my Blood Orange-Saffron Bitters (pictured above) looked and smelled fantastic. I put them into an American oak barrel for a little aging, just to add some more depth and complexity. I think I'll pull them out when I get back.
Second, I think I've perfected my bacon infusing technique after a conversation with Phil Ward of Death and Co. I started a Bacon Bourbon (I used Bulleit because I liked the flavor profile with bacon), which should be ready in a couple of weeks. I want to do a homage to the wonderful Praline Bacon served by the Screen Door here in town. I'm thinking Bacon Bourbon and a Demerara Pecan simple syrup and maybe some bitters and I might have a cocktail.
I checked on my Apothecary Bitters as well. I should really quit calling them a bitters until I taste them, but they look good but I just want to give it a little more time to allow a little more extraction. Sven the seahorse is still as hard as a rock. Somehow, I thought Sven would be a little more pliable by now.
I tried feni this weekend. Kazkar feni to be exact. Made in India, feni is either produced from Cashew apples (as Kazkar is) or Coconuts. Think really funky cacahca and you might be close to the taste. The bouquet smells of old sweat socks, but the product itself mixes nicely and I thought it worked incredibly well subbing for cachaca in a caipirinha. I'll get a review up soon, when I have some time to mix it and play with it a little more. Fun stuff though.