One of my favorite parts of the evening was learning a little bit more about bitters from this guy (see below.) This wealth-of-knowledge is Ian Reilly, the creator of Dallas-based Temperance Bitters. While you can find him most days as the bar manager at Chino Chinatown, he has now developed a complex line of bitters with wild herbs, roots and barks. The one I had the privilege to taste was actually inspired by an experience he has at Dude, Sweet Chocolate. Mark my words, you’ll hear more from him soon as part of the Dallas culinary scene.
While most people have heard of bitters, they actually don’t have a clue what it is. Considered a “digestif,” bitters was created as a cure-all “medicine” in the early 1800s, however, now these alcoholic concotions are used for cooking and mostly for enhancing cocktails. I have to admit I’m a little more excited to use them now that I know what they are…
Now equipped and a little more educated, I was ready to get to mixing.
Click here to Dallas Food Nerd to get these featured recipes from Milagro.