Far Too Long

It has been far too long since I have posted in this blog section. I am now well into my 6th year of business. Some things have changed but the bitters have ultimately remained the same. I am still producing my staple flavors and a few seasonal ones every year. Currently, I am planning some new, future releases, including a flavor with Walnuts. 

Business is growing more and more every month. We can now be found in multiple retail locations and bars. The challenge these days is maintaining small batch production but also keeping up with demand. The batches I'm producing these days range around 100-200 bottles. I am looking forward to a busy summer including the Petaluma Drinks event coming up next weekend. 

I plan to stay more on top of keeping in touch with my website audience. 

Stay Bitter.

Erin Elizabeth

Baking with Bitters - Batch One (Imposter) Pound Cake - January 20, 2015

Thank you to my dear friend Kelly Sullivan for this great recipe with Bitter Girl Bitters.

Imposter Pound Cake

4 eggs

1-1/4 cups superfine sugar

2 cups all-purpose flour

A pinch of salt

1 teaspoon Bitter Girl Bitters Batch One

(If adding orange zest, cut back to 1/2 teaspoon bitters)

Finely grated zest of one orange (optional)

1 teaspoon baking powder

1 cup butter, melted and cooled

Preheat oven to 350F. Butter and flour a 9x5 inch loaf pan.  Separate the eggs.  In a bowl, beat the egg whites to stiff peaks with half of the sugar.  In another bowl, beat the egg yolks, Imposter and the other half of the sugar until thick and pale in color.

In a separate bowl, mix the flour, salt, baking powder and zest (optional) together.

Fold the flour mixture into the egg yolk mixture, then pour in the melted and cooled butter, stirring gently until the butter is just incorporated into the mix.  Finally, carefully fold in the egg whites.

Pour the batter into the prepared pan, then bake for 35-40 minutes or until the point of a knife comes out clean when inserted in the center.

The cake is best eaten the same day, but will keep in an airtight container for a day or two.

Try a drop of Bitter Girl Bitter Rose in your whipped cream

Preparation time: 20 minutes

Baking time: 35-40 minutes

The Scofflaw - January 11, 2015

I was working as a hostess when I started learning about bartending. I would work during the day and watch the bartenders make drinks and chat with the people. It was so glamorous. They made Mojitos, Cosmopolitans, and Bloody Mary’s that were like nothing I had ever seen before. I was about 19 at this time and my exposure to alcohol was raiding my parent’s liquor cabinet, or finding someone with a fake ID to buy vodka that we would then mix with lemonade and sugar.

About a week before my 21st birthday, I helped cater an event at the famous, old Sweetwater in downtown Mill Valley. A week later I was a bartender. I will never forget my first day. The bar smelled of old hippies and dark wood. It was the most fantastic smell to ever enter my young nose. The large, bearded man behind the bar could have crushed me with one swoop. He picked up a bottle, turned it upside down and said, “this is how you bartend.”

I can actually remember the first time I ever made a drink with bitters. I worked the day shifts at the Sweetwater from the time I was 21 until it closed a few years later. As my skills developed from making scotch and sodas and pouring pints, I started to expand my horizons. I’m not sure whether it was expanding or pure boredom, but I picked up a cocktail book and opened it up to a page.

Scofflaw

2 oz. Whiskey

1 oz. Dry Vermouth

.25 oz. Fresh Lemon Juice

.5 oz. Grenadine

2 Dashes of Orange Bitters

I’m pretty sure the Sweetwater didn’t even have a bottle of Angostura. A friend had to run down to the market to grab a bottle of Reagan’s Orange Bitters.

And it was a good drink. Even then, before I knew anything about alcohol, bitters, or life, I knew that I could make a good drink. And I knew what a good drink tasted like. This moment remains very present in my mind. I never made a Scofflaw again at the Sweetwater, but I always remembered the recipe and I always remembered how good it was and the complexity of the different flavors that I could feel on my tongue.

Of course, it was years later before I ever truly appreciated that moment, and that drink, and those bitters.

Back in late 2013, I was asked to do a cocktail for a competition. The requirements were that you had to use Charbay Flavored Vodka and a Perfect Puree. My idea required making bitters. I was going to use the perfect puree as the sweetener in the bitters process. I ended up not doing the competition, they aren’t really my thing, but I did make the bitters. And then I kept making them. From there they took on a life of their own. I wish I could pinpoint when the name came to me, but at this point, it feels like it just was. I was Bitter Girl Bitters.