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August 2014
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MIRACLE MILE BITTERS

During Tales there´s always some bitters going around and i now have  five new bitters to play with and first out are 2 bitters from Miracle Miles – Chili-Chocolate and Yuzu.

Miracle Miles bitters are locally made artisanal bitters that started just over a year and a half ago. Louis Anderman – the maker of these bitters became friends with Joe Keeper from Barkeeper (an awesome barware shop n LA) and would always bring him some of his homemade experiments, bitters, Nocino, etc.

In December ’09 he did the Chocolate/Chili bitters, and Joe flipped over them and begged  for some. Louis tweaked the recipe a bit for the next batch and gave some to Joe, then after refilling his bottle for the second time in about 3 weeks he said, “Hey, why don’t you start selling these here?”

Then more and more bars started picking them up, and all of a sudden Louis was getting so much other momentum (e.g., interest from distributors) that he realized he was reaching a point where he had to go pro, or go home.

The varieties Louis currently makes are: Chocolate/Chili Bitters,
Gingerbread Bitters, Castilian Bitters, Sour Cherry Bitters, Yuzu Bitters, Forbidden Bitters and finally Orange Bitters.

That`s a bunch! and i don`t think they are out for purchase yet so i`m very happy i have got 2 of them.

CHILI-CHOCOLATE BITTERS

The chili-chocolate is made with fine Vahlrona chocolates and a mix of chilis.

In the nose you feel an exquisite and fine chocolate smell and when you taste it it´s there together with ginger, allspice and nutmeg, sweetened with molasses and maple syrup – with a slight chili bite.

The chocolate-chili bitters are perfect for dark rum drinks as well as bourbon, rye, tequila and well – any dark spirits really – anything that goes with well chocolate.

People also use them on ice-cream and coffee..mmm – i´m gonna try them with my blend of Community Coffee Nola blend with chickory and Pecan-Praline…oh my..

I stumbled upon a drink when i was sitting and reading an article about whiskey cocktails in Hawaii. Since ii like both cocktails, whiskey and Hawaii they had my attention.

The drink i was reading about – The Whiskey Thatcher – really looked interesting to me and looked like something where the chili-chocolate bitters would add a nice spicy touch. (btw the Whiskey Thatcher is a variation of a gin drink named after former British prime minister Margaret Thatcher- but don´t mix things up now…i`m not promoting Thatcher…and this blog is totally politics-free – i`m promoting booze!)

The Whiskey Thatcher was created by Dave Newman, bar manager of Nobu, Honolulu, Hawaii who was wondering if the Thatcher would work with whiskey which apparently it did.

Today people want spirits with more character – and i see whiskey coming back and also other flavorful, handcrafted spirits like rum, tequila and mezcal. Even vodka producers are going in that direction creating small batch vodkas with flavor – one example is Karlsson´s which contains 12 different potatoes.

The Whiskey Thatcher blends citrus and sweet, herbal and bitter with the depth and roundness of the whiskey. And besides, anything that contains campari is worth trying i think.

So here we go – the Whiskey Thatcher with dashes of chili-chocolate bitters!

WHISKEY THATCHER


0.5 oz Campari

2-3 mint leaves

A strip of lemon peel

1 tsp fine sugar. (i used Oxfam`s raw sugar)

1. 75 oz Bourbon

Hibiscus syrup ( a splash)

Bourbon ( a splash)

Top with dashes of Miracle Mile Chili-Chocolate bitters

Muddle a slice of lemon peel, two or three mint leaves, 1/2 ounce Campari and 1 teaspoon of fine sugar in a mixing glass.

Add 1. 75 oz bourbon, and a splash of hibiscus syrup and fresh juice from half a lime.

Shake with ice.

Put a splash of pernod and a splash of bourbon (the recipe calls for Wild Turkey but i had Maker`s Mark on hand) in the bottom of another (slightly preheated) lowball glass, light it on fire and burn off the whiskey and pernod. And fresh ice; and strain the drink from the first glass into the prepared glass and stir.

Top off with dashes of the chili-chocolate bitters. (I added a generous amount of dashes..)

Garnish with a fresh mint sprig and if you feel like it a lemon peel as well. (The garnish is not in the original recipe)

Yeah…I like it…it´s spicy…

From that i moved on to mix me this next drink because Louis told me to try it -  2oz demerara rum, 1/2 oz pineapple gomme, 2-3 dashes chocolate/chili bitters, built like an old fashioned – and indeed it was good – very aromatic and deep.

YUZU BITTERS

Now after these two very satisfying cocktails with dark rums it was time to try out the Yuzu bitters.

Released only a few months ago, it’s quickly catching up to the Chocolate/Chili in popularity in LA, and KL Wines in SF sold out of a full case within five days. In addition to the yuzu, cinchona is used for the bitter plus cardamom, cinnamon, and burdock root among the other spices, and two kinds of green tea to round out the finish.

The flavor of the yuzu bitters is something in between a lemon and a tangerine, with a deep citrus flavor. Yuzu is a citrus fruit rom SE Asia and which is a cross between sour mandarine and Ichang papeda – Citrus ichangensis × C. reticulata

Here`s a link to pictures of Yuzu.

These bitters would go well with anything that goes with citrus and i`m sure also with herbal liqueurs and so therefore i decided to try a variant of the Chartreuse swizzle adding Yuzu bitters thus turning it into a Yuzu Swizzle.

YUZU SWIZZLE


1 oz Green Chartreuse
1 oz Smith & Cross Jamaican rum
1 1/2 oz Pineapple Juice
0.75 oz Lime Juice
1/4 oz Falernum (i used B.G Reynold`s Dark Falernum)
3 dahses of Miracle Mile Yuzu bitters

Add ingredients to a large glass full of crushed ice. Swizzle to mix, lavishly garnish with mint, squeeze a bit and add a few extra dashes of the bitters on top of the ice as well.

After trying this i can say that it is tasty – no doubt – but i wonder if the yuzu and the green chartreuse might play out each other a bit…i cannot detect the flavors of the yuzu so clearly. Nevertheless – tasty it is. But i needed something “cleaner” to give the yuzu bitters space to play and the flavors to shine a bit more..

So how`bout a Yuzu daiquiri?

Hell yeah! and this is what i used:

2 Havana Club 3 yo

0.75 oz fresh lime juice

0.5 oz sugarcane syrup

3 dashes yuzu bitters

Float Coruba overproof

Now this was better in the sense of putting the yuzu flavors more forward and a Daiquiri is always a very nice cocktail – one of my favorite cocktails.

This has been fun and i`m very pleased with the Miracle Miles bitters, go try them when you get a chance.

And finally – try Yuzu bitters on oysters…

3 comments to MIRACLE MILE BITTERS

  • Roman Milostivy

    Wow! This turned me very curious! Among all the now-available different bitters these particular flavors seem sooo intriguing! thank you for the post and I’m embarking now in search of them!

  • I hope you find them! if not now they`ll be out commercially soon i hope! and sold worldwide..

  • [...] and other drinks. • A Mountain of Crushed Ice’s Tiare reviews and tinkers with two of Miracle Mile’s bitters, namely the Chili-Chocolate and the Yuzu. One of her drinks using these bitters [...]

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