Fee Bros. Peach Bitters: Whisk Sips Video Cocktail Series
Fee Brothers' history and a Peachy Bourbon Sweet Tea recipe made with their classic Peach Bitters. From Whisk in Brooklyn.
About Fee Brothers
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. The name was changed from James Fee & Company to Fee Brothers in 1883. When prohibition began in 1920, Fee Brothers kept themselves afloat by making altar wine & distributing wine-making supplies. That didn't stop poor quality black market alcohol from flooding the market, so Fee Brothers developed a line of cordial syrups and drink flavorings designed to make inferior spirits taste like the real thing. When prohibition ended in 1933, they kept making their cordial syrups, and by 1950 their flavored cocktail bitters line really became a focus. Today they're best known for their huge selection of flavored cocktail bitters.
Celery Bitters
Celery bitters have actually been around since the 19th century. However, they've never been quite as popular as more traditional flavors like aromatic or orange bitters. They do have their place in the bar though, especially now that savory cocktails like bloody marys and picklebacks are so popular. These bitters add a celery-forward flavor with herbaceous notes and a distinctive savoriness, and they're perfect in gin and tequila based cocktails, especially a bloody mary.
The Fourth Regiment
1 oz rye whiskey
1 oz sweet vermouth
Aromatic bitters (1 to 2 dashes)
Orange bitters (1 to 2 dashes)
Celery bitters (1 to 2 dashes)
Lemon twist for garnish, optional
Add liquid ingredients to a mixing glass with ice and stir until well chilled. If desired, express the lemon twist over a chilled coupe or cocktail glass. Garnish with lemon twist if using. Strain the cocktail into the glass and enjoy!
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Fee Bros Celery Bitters: Whisk Sips Video Cocktail Series
Fee Brothers' savory Celery Bitters and a classic Fourth Regiment cocktail recipe. From Whisk in Brooklyn.