Comments on: The Bitter Truth http://urbandiner.ca/2008/10/27/the-bitter-truth/ A Fine Guide To Eating and Drinking in British Columbia Mon, 21 May 2012 19:17:12 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: otayyo http://urbandiner.ca/2008/10/27/the-bitter-truth/comment-page-1/#comment-15528 otayyo Tue, 28 Oct 2008 03:17:22 +0000 http://urbandiner.ca/2008/10/27/the-bitter-truth/#comment-15528 Thanks Simon. I feel so validated. :) Thanks Simon. I feel so validated. :)

]]> By: Simon http://urbandiner.ca/2008/10/27/the-bitter-truth/comment-page-1/#comment-15524 Simon Tue, 28 Oct 2008 02:55:58 +0000 http://urbandiner.ca/2008/10/27/the-bitter-truth/#comment-15524 I like the mixing bitters concept otayyo, you're taking it to a whole new level there! I like the mixing bitters concept otayyo, you’re taking it to a whole new level there!

]]> By: otayyo http://urbandiner.ca/2008/10/27/the-bitter-truth/comment-page-1/#comment-15486 otayyo Mon, 27 Oct 2008 20:57:21 +0000 http://urbandiner.ca/2008/10/27/the-bitter-truth/#comment-15486 My at-home standby is Crown + Fee's Whiskey Aged + Soda. For a nice refreshing drink I love a soda with around 8 drops of Peychauds and a couple of Angostura. *heads to fridge* My at-home standby is Crown + Fee’s Whiskey Aged + Soda.

For a nice refreshing drink I love a soda with around 8 drops of Peychauds and a couple of Angostura.

*heads to fridge*

]]> By: Ryan http://urbandiner.ca/2008/10/27/the-bitter-truth/comment-page-1/#comment-15485 Ryan Mon, 27 Oct 2008 20:52:34 +0000 http://urbandiner.ca/2008/10/27/the-bitter-truth/#comment-15485 Jerry Thomas Decanter Bitters were a small batch homage which will be almost impossible to get your hand on. I've just ordered a whole heap direct from Munich, Germany. You can email Stephan direct at s.berg@the-bitter-truth.com. They except Paypal. If you can get your hands on their orange blossum water, it's smokin'! Jerry Thomas Decanter Bitters were a small batch homage which will be almost impossible to get your hand on. I’ve just ordered a whole heap direct from Munich, Germany. You can email Stephan direct at s.berg@the-bitter-truth.com. They except Paypal. If you can get your hands on their orange blossum water, it’s smokin’!

]]> By: SL http://urbandiner.ca/2008/10/27/the-bitter-truth/comment-page-1/#comment-15479 SL Mon, 27 Oct 2008 19:57:05 +0000 http://urbandiner.ca/2008/10/27/the-bitter-truth/#comment-15479 Has anyone got there hand on Bitter Truths Celery bitters yet??? Sound interesting, they also do Jerry Thomas’ Own Decanter Bitters. Has anyone got there hand on Bitter Truths Celery bitters yet??? Sound interesting, they also do Jerry Thomas’ Own Decanter Bitters.

]]> By: Weston http://urbandiner.ca/2008/10/27/the-bitter-truth/comment-page-1/#comment-15472 Weston Mon, 27 Oct 2008 18:52:48 +0000 http://urbandiner.ca/2008/10/27/the-bitter-truth/#comment-15472 ah bitters makes a drink so much better because of adding balance, like adding acid to a rich stew still tasty but now even more tasty becasue of the balance ah bitters makes a drink so much better because of adding balance, like adding acid to a rich stew still tasty but now even more tasty becasue of the balance

]]> By: Simon http://urbandiner.ca/2008/10/27/the-bitter-truth/comment-page-1/#comment-15463 Simon Mon, 27 Oct 2008 16:57:14 +0000 http://urbandiner.ca/2008/10/27/the-bitter-truth/#comment-15463 Oh, awesome, great heads up Mark! Thank you. Woo hoo, rhubarb! Gotta go hit GW before work... Oh, awesome, great heads up Mark! Thank you. Woo hoo, rhubarb! Gotta go hit GW before work…

]]> By: Jeff Bashford http://urbandiner.ca/2008/10/27/the-bitter-truth/comment-page-1/#comment-15462 Jeff Bashford Mon, 27 Oct 2008 16:48:38 +0000 http://urbandiner.ca/2008/10/27/the-bitter-truth/#comment-15462 I for one will be checking out the Free Brothers. I get really excited when I hear about artisans turning their passions toward any niche market. I also agree that bitters add a layer of complexity to many cocktails and add a touch of class too. Unfortunately I don't have any secret recipes for UD but I hope a few are posted before my Free Brothers arrives. I for one will be checking out the Free Brothers. I get really excited when I hear about artisans turning their passions toward any niche market. I also agree that bitters add a layer of complexity to many cocktails and add a touch of class too. Unfortunately I don’t have any secret recipes for UD but I hope a few are posted before my Free Brothers arrives.

]]> By: Mark http://urbandiner.ca/2008/10/27/the-bitter-truth/comment-page-1/#comment-15425 Mark Mon, 27 Oct 2008 10:07:27 +0000 http://urbandiner.ca/2008/10/27/the-bitter-truth/#comment-15425 Great article. But it'd be better if you listed Vancouver sources for these bitters ;) BTW, Gourmet Warehouse just got their full stock of Fees bitters, including (but not limited to), peach, grapefruit, whisky barrel aged (bonus!), cherry, lemon, orange, rhubarb (!!!) and traditional. Bought a few days ago - including the rhubarb, which I can't wait to find applications for, both in cocktails and cooking: http://www.flickr.com/photos/coffeegeek/2973359306/ I'd love to find a localized source for Regans, though. Great article. But it’d be better if you listed Vancouver sources for these bitters ;)

BTW, Gourmet Warehouse just got their full stock of Fees bitters, including (but not limited to), peach, grapefruit, whisky barrel aged (bonus!), cherry, lemon, orange, rhubarb (!!!) and traditional.

Bought a few days ago – including the rhubarb, which I can’t wait to find applications for, both in cocktails and cooking:

http://www.flickr.com/photos/coffeegeek/2973359306/

I’d love to find a localized source for Regans, though.

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