Bitters

Question 1

Name 8 bittering agents.

Answer 1

cinchon bark/ quinine
angelica
gentian
bitter orange
rue
artichokes
rhubarb
bitter aloe

Question 2

What are the two ways of incorporating bittering agents?

Answer 2

Distill to obtain bitter oil.

Macerate in highly rectified spirit.

Question 3

What are the three categories of bitters?

Answer 3

1. Aperitifs.
2. Digestifs.
3. Cocktail bitters.

Question 4

What are the main bittering agents of Campari?

Answer 4

bitter orange
rhubarb
quninie

Question 5

Name three Italian aperitifs which are bitters.

Answer 5

Campari
Cynar
Aperol

Question 6

What is the main bittering agent of Cynar?

Answer 6

Artichoke. It has 13 other herb/plant ingredients.

Question 7

Name a French bitter-based aperitf.

Answer 7

Suze. Gentian root is the bittering agent.

Question 8

Name 4 sweet and bitter disgestifs.

Answer 8

Averno (Italy);
Calisaya (Spain) - the bark of calsaya (so therefore quinine); steeped in brandy with cinnamon, etc., sweetened and aged in oak.;
Becherovka (Czech Republic) - wide variety of herbs. Owned by Pernot Ricard;
Unicum (Hungary) - more than 40 herbs. Age in oak. 2 versions Unicum and Unicum Plum.

Question 9

Talk about Fernet Branca.

Answer 9

Italian other brands of Fernet avialable and very popular in Argentina. FB includes rhubarb, gentian, saffron, aloe, myrrh, iris, lime-tree, bitter orange, galangal, and cinnamon.

Question 10

Talk about Underberg.

Answer 10

German manufactured digestif; secret recipe of multiple herbal components; matured in Slovenian oak; known for it sale in 20 ml bottles.

Question 11

Talk about Jägermeister.

Answer 11

German digestif; 56 ingredients; repositioned itself as a shooter in bars.

Question 12

Talk about Angostura bitters.

Answer 12

A cocktail bitter but originally compounded to dispel sickness among Bolivar’s troops; by Johann Siegert, Venezuela, 1824. Bitter barks and tropical botanicals. Pink gin. Now manufactured in Trinidad and Tobago.

Question 13

Talk about Peychaud bitters.

Answer 13

New Orleans brand created circa 1830 by Antoine Peychaud. Gentian-based. Notes of cherry stone and anise.

Question 14

Who created Angostura bitters?

Answer 14

Johann Siegert.

Question 15

Fernet Branca ingredients mnemonic.

Answer 15

Real gents seldom ask more if long-term burnt offerings galvanise crowds.

Rhubarb, gentian, saffron, aloe, myrrh, iris, lime-tree, bitter orange, galangal, cinnamon.

Question 16

8 bittering agents mnemonic.

Answer 16

CAGBORARBA

Cinchon bark [qunine], angelica, gentian, bitter orange, rue, artichokes, rhubarb, bitter aloe.