The Tasting Panel magazine

December 2011

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Page 92 of 128

drınk dısh the "W Coming in from the Cold BRIDGET ALBERT GOES TO THE BITTER END: TO BARRIO IN MINNEAPOLIS, FOR SEASONED DRINKS AND DISHES photos by Jenn Cress hat lasts longer? Your bottle of bitters or your marriage?" Petrossian barman Dink Mertz said this in 1998 while grabbing the Angostura from my well in Las Vegas. He was making an old bartender remedy for a guest who had an upset stomach: club soda and bitters, no ice. This was the fi rst time I witnessed bitters being used beyond the Old Fashioned. My, how times have changed! Thanks to new brands and fl avors offered by Bitterman, Bittercube, Bitter Truth, Angostura, Peychaud's, Regan's Orange Bitters No. 6, and many others, bartenders are using their bitters to enhance their cocktails fl avors. Some bartenders are taking the time to make their own. Chef Bill Fairbanks and former barman Chad Larson of the Minneapolis restaurant Barrio open up about their view of the bitters category to the Drink & the Dish. Bridget Albert: Bill and Chad, Minnesota is covered in snow for a large part of the year. How do you source and get creative with sustainable ingredients during the winter months? Bill: Minnesota isn't the barren wasteland that some suspect! Barrio's menu is designed to change seasonally to incorporate local, fresh ingredients that refl ect the seasons. Obviously 92 / the tasting panel / december 201 1 Chef Bill Fairbanks (right) and former barman Chad Larson at Barrio in Minneapolis.

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