The professor would be proud. Although we`re not sure he would know what smells like cider candies, We don’t know if they had them in 1860s. He might recognize, however, crystallized ginger and the oils of fresh tangerine and almonds slipping through. We`re sure he’d have known that it tastes of dried fruit with a finish of orange peel and a light sprinkling of Angostura bark. This homage is as characterful as its name sake, so join in, get experimental and doff your hat to the man who brought us the first ever published cocktail book.In honor of professor Jerry Thomas, formerly the principal bartender at the Metropolitan Hotel, New York and the Planters House, St. Louis.
The Bitter Truth Jerry Thomas’ Own Decanter Bitters is based on a recipe by Professor Jerry Thomas (1830-1885), who is considered to be the most important bartender of the 19th century. Of course the original recipe wasn’t copied exactly, but the formula was improved to comply with today’s demands.
Very fruity and very bitter. Citrus and dried fruit aromas unite with the spicy and bitter flavors of cloves, angostura bark and cinnamon.
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.
Gary Regan – gazregan.com
This is a 200 mL bottle.