Whisk Sips Video Cocktail Series featuring Fee Brothers Aztec Chocolate Bitters

In 1864, James Fee opened a grocery and liquor store in Rochester, NY to help support his large, close-knit family. His brothers helped him grow the store into a successful winery and wine import business, and in 1883 the name was changed from James Fee & Company to Fee Brothers.

When prohibition began in 1920, Fee Brothers kept themselves afloat by making altar wine, distributing wine-making supplies, and consulting with homeowners to legally make their own wine at home. While it was legal to make a small amount of wine for personal use, making and selling stronger spirits was strictly forbidden.

That didn’t stop people from bootlegging though, and the result was a flood of poor quality hooch being made by people who didn’t have a clue as to what they were doing. Since most of the alcohol being sold in saloons and speakeasies tasted terrible, Fee Brothers saw an opportunity and developed a line of cordial syrups and drink flavorings designed to make inferior spirits taste like the real thing. Benedictine, Chartreuse, Brandy, and Rum flavorings were among their most popular products.

When prohibition was repealed in 1933, Fee Brothers returned to the sale of liquor, but their cordial syrups remained so popular that they soon decided to focus on mixers, syrups, and flavorings instead. By the 1950s their line of cocktail bitters really became a focus, and today they’re best known for their huge selection of interesting and unusual flavored bitters.

Fee Brothers’ Atzec Chocolate bitters are a unique offering that combines a rich cocoa flavor with a touch of heat and a pleasant bitter finish. Made with cocoa beans, chili peppers, warm spices like cinnamon, and traditional bittering agents; they’re a perfect compliment to dark spirits like rum, whiskey, or tequila. Please watch the video below for an idea of how to put Fee’s Atzec Chocolate bitters to use in your home bar.

The Campfire Sling
2 oz rye whiskey
1/4 oz real maple syrup
3 or 4 dashes Aztec chocolate bitters
Orange twist

Add whiskey, maple syrup, & chocolate bitters to a mixing glass with plenty of ice. Stir to chill and strain into a rocks glass with a large ice cube.
Flame an orange twist over the glass (hold a lit match between the orange twist and the glass, & squeeze the twist to release the oils toward the glass. The oils will flame up as they’re released)
Rub the orange twist along the rim of the glass and add the twist to the cocktail as garnish.
Enjoy!

Whisk Sips Video Cocktail Series featuring Scrappy’s Firewater Habanero Tincture

After years of experimenting with flavors and extraction methods, Scrappy’s Bitters was founded in 2008 by Seattle, WA bartender Miles Thomas. He was constantly searching for bitters with cleaner, brighter flavors, so he decided to take matters into his own hands and immersed himself in the world of herbs, botanicals, and bittering agents. He learned to pair multiple ingredients to intensify the flavor he was seeking, and came to understand that different methods of extracting flavor from the same source could yield vastly different results.

He perfected and released a range of flavors based on fruits, spices, and herbs, and Scrappy’s has been handcrafting their bitters with a small dedicated team ever since. Their commitment to quality shows in the boldness and purity of their flavors and they consider their bitters to be the best in the world.

Firewater Habanero Tincture is Scrappy’s first official product line that isn’t technically considered a cocktail bitter. Made in a similar manner to traditional bitters, this tincture features all the flavor and heat of habanero peppers without any bittering agents. Perfect for adding a clean spice and heat to any drink or dish, this tincture balances the heat of Habanero peppers with their delicate floral notes and subtle sweetness.

It should be noted that this tincture is extremely spicy and should be used sparingly and handled carefully.

The Bollinger
2 slices cucumber
2 lemon wedges
2 oz dry Gin
1/2 oz yellow Chartreuse
Simple syrup to taste (up to 1/2 oz)
2 dashes Scrappy’s firewater tincture

Muddle cucumber in a cocktail shaker, then add and muddle lemon wedges. Add remaining ingredients and plenty of ice. Shake well and strain over ice in a rocks glass. Garnish with thinly sliced cucumber.

Whisk Sips Video Cocktail Series featuring Scrappy’s Cardamom Bitters

After years of experimenting with flavors and extraction methods, Scrappy’s Bitters was founded in 2008 by Seattle, WA bartender Miles Thomas. He was constantly searching for bitters with cleaner, brighter flavors, so he decided to take matters into his own hands and immersed himself in the world of herbs, botanicals, and bittering agents.

He learned to pair multiple ingredients to intensify the flavor he was seeking, and came to understand that different methods of extracting flavor from the same source could yield vastly different results. He perfected and released a range of flavors based on fruits, spices, and herbs, and Scrappy’s has been handcrafting their bitters with a small dedicated team ever since. Their commitment to quality shows in the boldness and purity of their flavors and they consider their bitters to be the best in the world.

Scrappy’s cardamom bitters are made with a touch of citrus to bring out the sweet citrus notes already present in caradamom pods. If you’re not familiar with the flavor of cardomom, it’s strong and aromatic with a spicy, herbal, floral character, and much like cinnamon, it can be used to add warmth to savory and sweet dishes alike. Cardamom is native to India, where it’s most often used to perfume rice or add brightness to curries, but it’s also commonly used in Middle Eastern cooking and Northern European baking. Vikings discovered cardamom in Constantinople on their travels through Europe in the days of the Holy Roman Empire, and the spice has been popular in Scandinavian pastries ever since.

Cardamom bitters can be used in cooking and baking, to add flavor and depth to curries and rice, or to pies, pastries, and ice creams. In cocktails, the warm, exotic flavors of cardamom pair perfectly with rum & whiskey, as well as sweet mixers like apple cider or citrus juices. Watch the video below to see cardamom bitters put to good use!

The Elegant Spice
1 1/2 oz White Rum
2 1/2 oz Fresh Grapefruit Juice
1/2 oz Cointreau
1/2 oz Dry Vermouth
1-2 Dashes Scrappy’s Cardamom bitters
Squeeze of lime

Combine all ingredients in a cocktail shaker with plenty of ice. Shake and strain over ice in a tall glass. Finish with a straw and a lime wedge.