Brad Parsons “Shop Talk” at the Dahlia Lounge/ by Shelley Lance, blog editor
I was lucky enough to snag a seat at last night’s Dahlia event featuring Brad Thomas Parsons, author of the new book, Bitters, which is already making its way onto “best” and “top ten” cookbook lists.
You may think there’s nothing to learn about that dusty, paper wrapped bottle of bitters that’s been hanging around your cupboard for a decade or two, but wait until Brad gives you his shop talk about the old world of traditional bitters and the new world of artisanal and handmade bitters, not to mention his recipes for some knock-your-socks-off modern cocktails.
Our resident super star chef, Brock Johnson, brilliantly paired the drinks with tasty bites, and as Brock explained, these types of cocktails don’t match easily with food due to their complex bittersweet flavors. An example: Autumn Sweater (rye, Amaro Nonino, maple bitters and orange bitters) with a great big ice cube, matched to white pepper pork belly and waffle. Sound intriguing?
Some people found the Autumn Sweater too sweet, but, despite the fact that I don’t have much of a sweet tooth, I was drawn to the almost syrupy but complex flavor of this cocktail with its bitter and herbal notes. (I first noticed the word “amaro” only a few days ago while chatting about the cocktail list with with our beverage manager, Adam Chumas.)
I’ve learned from Brad that I have a natural affinity for drinks with bitters, and I thoroughly enjoyed every one of the 5 generous cocktail “tastes” we were treated to at the event. My favorite cocktail is a Negroni, but Brad’s version with a dash of orange bitters and the drama of an ignited orange peel- was one of the best I’ve tasted with that bit of orange sweetness rounding out the other flavors. This was matched to a simple but very compatible plate of salty tastes of cheese, cured meats and fish, olives, and toasts prepared by Chef Brock (photo below).
If you missed Brad, you get another chance to see him at our upcoming Cookbook Social. Pick up a copy of his book for yourself and a couple more for gifts (I’m getting one for my 22 year old hipster niece in Chicago). You’ll find the cocktail recipes in his book. (If you want Brock to cook for you, you’ll have to make a resie at the Dahlia Lounge.)
The only cocktail recipe Brad served us last night that’s not in his book is the Cranberry -Spice cocktail that he developed for Food and Wine magazine. It’s so perfect for Thanksgiving that you’ll want to follow this link to the recipe.
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