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Sepulchritude Forum » The Absinthe Forum Archive thru June 2002 » Archive Thru April 2002 » Question... « Previous Next »

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Posted on Friday, April 26, 2002 - 7:25 am:   Edit PostPrint Post

Yeah, angostura or peychaud bitters are used in small amounts to make lots of different cocktails. I don't think they contain any alcohol.
What I was talking about was bitter spirits which are drunk on their own, as digestives. I have heard (ok, I have no personal knowledge) that Fernet Branca has levels of thujone which fall under the 35 mg/kg restriction.
Posted on Friday, April 26, 2002 - 7:07 am:   Edit PostPrint Post

Wolfgang, at least a dozen classic cocktails call for Angostura bitters. Mix yourself some martinis!
Posted on Friday, April 26, 2002 - 5:15 am:   Edit PostPrint Post

I bought a nice little angostura bottle because I've read about it on this forum some time ago and it was dirt cheap anyway but honestly I have no clue what to do with it. ;-)
Posted on Thursday, April 25, 2002 - 9:40 pm:   Edit PostPrint Post

If you or anyone else can do a shot of angostura or peychaud bitters then you are da man!!!!! these two are indeed bitter!!!They are damn good for mixing however!!
Posted on Thursday, April 25, 2002 - 8:12 pm:   Edit PostPrint Post

Fernet Branca, for example. It has lots of different herbs, and supposedly has a lot of wormwood. I can't get past the taste...

Other types of bitters are amaro, which is taken by almost every Italian, it seems, after dinner. It is yummy. Cynar, made from artichokes is also a bitter. They are all meant to be drunk after dinner as a digestive aid.
Posted on Thursday, April 25, 2002 - 7:58 pm:   Edit PostPrint Post

"The European Community Codex Committee on Food Additives has restricted the levels of thujone to 0.5 ppm (mg/kg) in food and beverages, 10 ppm (mg/kg) in alcoholic beverages containing more than 25% alcohol, 5 ppm (mg/kg) in weaker alcoholic beverages, and 35 ppm in bitters."

Ok, sorry for the eh...ignorance, but I don't know anything about bitters. Who, what, when where and why if you know what I mean.

Is there something called a 'Wormwood Bitter?'

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