Whiskey Barrel-Aged Bitters

[josephsm]

So I have a bottle of Fee Brothers Limited Edition 2008 Whiskey Barrel-Aged Bitters. What do I do with it? Even the company's own website does not have any recipes.

I'm not really a cocktail guy -- I usually take my liquor neat -- but I am willing to experiment.

Does anyone ever cook with bitters? Use as a condiment somehow?

Thanks.

[chazzerking]

First thing, make a Manhattan. This stuff was made for Manhattans, IMO. 3 parts good Rye(Sazerac 18 or Rittenhouse 100, 1 part Vya sweet vermouth, 2 dashes of the Fee Bros, stir over ice until very cold and serve up with a cherry. (I use dried montmorency cherries that have been reconstituted in Cherry Heering liquer) There are many other used, but none for which it's so well suited.

[Icantread]

Hmmm, i typically make mine with Punt e Mes and the bitters killed it. I'll have to buy some good sweet vermouth.

The bitters go great with scotch cocktails, though be modest, they're pretty powerful.

[MC Slim JB]

I'd try using them in place of Angostura bitters in any cocktail that calls for them: Manhattan, Champagne Cocktail, Old-Fashioned, Seelbach, Gin-Gin Mule, Pink Gin, Martinez, Widow's Kiss, etc

I also rarely drink plain water or seltzer at home without throwing in a jolt of bitters. I keep a half-dozen varieties on hand and am always experimenting. They add a little certain something, a subtle complexity, that benefits a lot of cocktails.

http://mcslimjb.blogspot.com/

[quazi]

I would also recommend bitters with plain tonic water

[Pain et Vin]

Whiskey barrel aged bitters are also a nice addition to a bourbon & ginger ale - not my favourite drink by far, but I find the bitters add a nice touch.