Fee Brothers Bitters: What's Old Is New Again

Posted March 06 2013

Fee Brothers Bitters

As I've mentioned in a previous article on grenadine, the Fee Brothers are extremely busy cranking out orders for their products, probably more than they have ever had to deal with in the past. Why?

Fee Brothers Bitters Are In Demand. More importantly, all bitters are in demand it seems, from small batch to the classic and highly recognized angostura bitters. Okay, that doesn't really answer the question "why" but plainly states the obvious: people are finding enjoyment creating cocktails with the spice of life: bitters. Some may say it's trending, but I'm more inclined to say, "what's old is new again."

Bartenders, mixologists and home bar enthusiasts are starting to crack open old bar books and re-create recipes of old, often with a new spin. Why new? Because as the years have gone by and prohibition has come and gone, many of the old businesses couldn't survive a dry country and, if they failed to adapt, they disappeared into the history books and along with them many of our best bitters.

Fee Brothers is one of those brands that are bringing back some of the old bitter recipes and putting them back into the mainstream again. Once they've made the bitters available to the market, bartenders, home users and mixologists can start to bust out some old recipes or design brand new cocktail offerings. 

It may be the Fee Brothers Black Walnut Bitters for bringing a robust nut flavor to your creations or a reflection of the 1800's cocktail design with Fee Brothers Rhubarb Bitters. I tend to enjoy creating new flavorful combinations with bitters instead of constantly paying homage to the bartenders of old, but everyone is allowed their own enthusiastic direction.

The Fee Brothers Bitters family is extensive and dynamic so I have yet to sit down and explore each and every bitter offering just yet. But, it is my goal to get through the entire family, build tasting notes and reviews for each. A few that peak my interest immediately are the Fee Brothers Cherry bitters and Fee Brothers Cranberry bitters because I love the concept of a cherry in my cocktails; I'm slightly afraid of bitter cranberry because I feel it will hold up to a lot of recipe designs.

You may find it challenging to build a cocktail to pair Fee Brothers Plum bitters or Rhubarb bitters but what is life without a challenge? I'm not exactly sure how to pair Rhubarb with a cocktail but that shouldn't stop me from trying, right? Inspiration can come at any moment so having a wide variety of bitters gives you a bit more power to build something completely new and unknown to the world.

As bitters slowly creep into the industry again (or quickly?), we are at a crossroad in our cocktail creation lifestyle; do we continue to mix and blend common juices and sodas with every new spirit that exists, or do we take some of those old recipes we loved and spice them up--make them new again. Thank you Fee Brothers for giving us all access to get creative and explore the dynamics of true taste.