The Bitter Truth
Alon Munzer, Bar Manager and Co-owner of Hungry Mother is feeling a little bitter these days. Don’t worry about him though; he’s pretty happy about it. That’s because he’s talking about the joys of bitters, that class of alcohol which is marked by herbal, bitter flavors and which, Alon says, can be drunk alone or as an ingredient in cocktails. These days Fernet seems to get all the attention, but there’s a whole host of bitters just waiting to be discovered.
I’m very excited about our potable bitters. We have a wide variety within a somewhat narrow spectrum.
We want guests to leave full and happy from their meal at Hungry Mother. Finishing off one’s dinner with a taste of an Amaro will leave you with a fresh taste and help in digestion, if you’ve had a few more bites than you should have.
Heather and Ned, our two bartenders have also been mixing these bitters into many drinks, showing their versatility and showcasing their subtle flavor nuances. The after dinner cocktail list alone contains concoctions that work in Becherovka, Punt e Mes and the aforementioned Amaro.
I have a distinct memory of working my first bartending job at an Italian restaurant. There was a dusty bottle of Cynar, which went untouched the entire length of my stay. I thought it was the craziest thing that it was made out of artichokes. Years later, I tasted it for the first time, and it, along with Campari and other Amari grew on me slowly… now I can’t get enough.
And now, he’s spreading the bitters gospel. Don’t let any more time go by before you check out these digestifs. We promise you’re in for a bitter sweet evening.
Posted:10/11/2011
Category: Spirits
Written By: Rachel Linthwaite, BostonChefs.com
