Tag Archives: Fee Brothers

A Killer Drink

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Hi everyone! Heather here. Rich has been too busy to blog lately, but I want to share his latest creation with you. He whipped this up in honor of last night’s season premiere of The Walking Dead. So, of course, we named it “Season Premiere.”

2B_seasonpremiere

Here’s the recipe:

  • 2 ounces of rye whiskey
  • 1 ounce of chocolate liqueur
  • 1 ounce of pomegranate juice
  • 3 dashes of Fee Brothers Aztec chocolate bitters

Just stir everything together and serve over ice. Quick, easy, and super delicious. Feel free to garnish with a sword-skewered cherry, like we did, in honor of Michonne. Cheers!

Happy Negroni week!

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Did you know that this week is Negroni week? If you didn’t, you know now (and it’s the last day)! I hope you’ve had one, if not because they are awesome….at least because it’s for a good cause. I had a couple at The Revelry the other day, as you can see from my Instagram post. (I’d love to have you follow along!) And also from Shannon’s post!

I wanted to share a variation on the classic Negroni that I make on occasion. It’s fun to swap out different ingredients to see what you can come up with. In this case, tequila for gin, and Ancho Reyes for vermouth. Cheers….enjoy!

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Ancho Tequila Negroni
– 2 ounce reposado tequila
– 1 ounce Ancho Reyes Ancho Chile Liqueur
– 1 ounce Campari
– 2 dashes Fee Brothers Grapefruit Bitters
– wedge of ruby red grapefruit for garnish
– chili powder and sugar for rim
Rub the rim of your glass against a cut grapefruit and dip in a mixture of chili powder and sugar to coat rim. Add ingredients over ice and stir well. Garnish with wedge of grapefruit.

 

Have yourself a merry little pomegranate martini!

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The pomegranate: that beautiful red fruit that you walk by in the store and think, “I have to buy one.” And then you get it home and think, “what am I supposed to do with this!?” I’ve never had much luck getting a lot of juice out of one, so I’ll heavily suggest you purchase a bottle of POM Wonderful to go along with it. Cutting the pomegranate apart and grabbing some of the seeds to garnish your merry little pomegranate martini is a lot easier, albeit messy!

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In a cocktail shaker over ice add:

  • 2 oz. Tito’s vodka
  • 2 oz. POM Wonderful juice
  • 1/2 oz. simple syrup
  • 1/2 oz. meyer lemon juice
  • 8 dashes Fee Brothers orange bitters

Shake until chilled and pour into a martini glass. Toss a handful of pomegranate seeds in the glass and garnish with a meyer lemon twist.

Make enough for all and toast to your family and friends. And we’ll toast to you all having a safe and happy holiday season. Cheers!

The merry little pomegranate martini. Cheers!

The merry little pomegranate martini. Cheers!

Bourbon + Spice makes everything nice. (Even the intense competition inherent in local award shows!)

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I entered 2eat2drink in the Rochester Advertising Federation Addy competition, our local advertising awards. This gave me a chance to review my 2011 annual report. I did 67 posts, with 251 pictures (WOW, no wonder I had no free time!), and had over 12,000 page views (thank you!) in just over ten months! It’s been an extremly fun way to reach out to clients, friends, and friends-to-be around the world, while sharing a little about our lives and highlighting my photography. If this is your first visit I encourage a full review. Those of you looking to get a brief overview, here are some of my favorite and most viewed posts:

The drink of choice for Sam Axe: The Minty Mojito.
Gin + Juice
I like it chunky: Guacamole!
Campfires and the double marshmallow, Special Dark chocolate s’more!
Bourbon Tasting at the Lake
The first post! Honey Roasted Tomato Bruschetta
You know you want one…the creamy root beer float!
Gooey, earthy, creamy, pungent French camembert.
The NOLA Margarita
Blimey! That’s a good ale!
Yes, I really did drink prehistoric plant matter deposits.
I want Mahón!

Now that you’ve worked up a thirst, on to the bourbon + spice! This is the cocktail I prepared for Chef Mark’s Thanksgiving feast. It’s a marvelous combination of rich, spicy and sweet. Infusing the flavors of ginger, cinnamon and cloves into dark brown sugar simple syrup is step one. Combine one cup each of water and dark brown sugar in a saucepan.  Bring the mixture just shy of a boil while stirring until the sugar dissolves. Add 3-4 slices of ginger, 5-6 cloves and 2 cinnamon sticks, remove the pan from the heat and let steep for about an hour. Strain before use.

Over ice in a rocks glass add 2 oz. bourbon, 1 oz. cinnamon ginger clove simple syrup, 1 oz. Trader Vic’s Kona Coffee liqueur, and 3-4 dashes Fee Brothers Whiskey Barrel-Aged bitters. Stir, garnish and enjoy. (Bottle and store the remaining syrup in the refrigerator.)

Cheers to the Addy judges and all those who work hard to make the Addys a great event!

The Bourbon + Spice cocktail!

The rich, sweet and spicy ingredients!

Willett Kentucky Straight Bourbon Whiskey was my choice for Bourbon + Spice.

Who says rhubarb is only for pie!?

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I’ve been meaning to do this post for some time. Ever since I saw the Rye and Rhubarb recipe in the Finger Lakes Distilling newsletter, I’ve been looking forward to making this drink!  Waiting for the rhubarb to grow in the garden and tracking down the Fee Brothers rhubarb bitters were the main reasons for the delay. It was worth the wait! The McKenzie rye whiskey is great on its own. It’s aged in new charred quarter casks and finished in sherry barrels from local Finger Lakes wineries. What a great base for this cocktail, which has a very unique blend of sweet and sour. Even Heather, who is not a big fan of whiskey based drinks, thought it was excellent!

McKenzie Rye and Rhubarb

  • 2 oz McKenzie Rye Whiskey
  • 2 oz Rhubarb Simple Syrup **
  • 3/4 oz Fresh Lemon Juice
  • Dash of Fee Brother’s Rhubarb Bitters
  • Dash of salt

Shake ingredients and pour over large ice cubes in a glass.  Garnish with a twist of lemon and use a small stalk of rhubarb as a stir stick.
** For the rhubarb simple syrup…Bring one cup each of sugar, water and chopped rhubarb to a very light boil while stirring until the sugar is dissolved. Remove from heat and let rest for an hour, strain and chill.

Fee Brothers is a fourth generation manufacturer of cocktail mixers and bitters located in downtown Rochester, NY. You can find the slogan “Don’t squeeze use Fee’s” on their website. Bartenders all over the world follow their advice. Did I mention they are in Rochester, NY? I know I did, but I thought it was worth highlighting since I don’t think many people are aware that such a distinguished operation is located right here. I thought it was cool that we saw a couple bottles of Fee Brothers bitters on the bar at the Green Goddess in New Orleans. I think that says a lot. While I was getting the rhubarb bitters I picked up a few other flavors, and even got an offer to go on a tour from Ellen Fee! I’m looking forward to seeing the whole operation…as well as trying out some new recipes.

McKenzie Rye and Rhubarb, for your sipping pleasure.

McKenzie Rye, from Finger Lakes Distilling.

Fee Brothers bitters. Just a sampling of all they have to offer.

Rhubarb simple syrup brewing in the pan.