Tom Douglas

Bitters, a Book Review/ by Shelley Lance, Blog Editor

An advance copy of Brad Parsons’ new book, Bitters,  (Ten Speed Press) came across my desk a couple days ago.

The publication of Bitters is brilliantly timed, since these alcoholic infusions made from a complex mix of herbs, roots, bark, seeds, spices, and flowers are the hottest of hot ingredients on the white-hot modern bar scene.

Who knew that two of my top favorite cocktails, the Manhattan and the Sazerac, would make it into Brad’s “Bitters Hall of Fame?”  (Though, since I’ve never had a good one in Seattle, I only drink Sazeracs when I’m in New Orleans or in the home of a good friend who keeps a bottle of Peychaud’s Bitters and a bottle of Herbsaint in his cupboard at all times.)

Along with many at Tom Douglas Restaurants, I’ve known Brad for years, from the days he lived in Seattle (he has since relocated to Brooklyn) and was a senior editor for Amazon.  I knew he was  smart, intense, and enthusiastic about everything food and drink, but I did not realize what a graceful and  gifted writer he is.  Because Brad is a lifelong cocktail geek and a dedicated bitters fan, his erudite prose goes down as smoothly as a sip of an Old Fashioned crafted with a dash of pear bitters.  (Pear bitters!! How delicious does that sound?)  Yes, in addition to the “spirited history” of bitters and a handy guide to setting up your home bar, there are recipes, about 60 of them, for cocktails, handmade bitters (including the pear bitters), and even a few sweets and savories.

Bitters comes out in November- good timing again- so you can pick up a copy for yourself and a few more for Christmas gifts.  (The above mentioned Sazerac-making friend is on my gift list.)

Photo credit: Ed Anderson 2011

“Reprinted with permission from Bitters by Brad Thomas Parsons, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.”

August 16th, 2011