Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant, and formerly partner in a winery and brewery in Maine. Now, my new partner and I are currently in the process of starting an artisanal, farm distillery located on 370 acres in New York State called Dutch's Spirits. We will be specializing in premium, hand-made spirits. These will include bourbon, rye, and malt whiskey, peach and apple brandy, a variety of aged rum, gin, liqueurs, and cocktail bitters.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
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My Botanical Library
By Jonathan M. Forester on Feb 5, 2010 | In Artisanal Distilling, Cocktail Revolution, Syrups, Bitters, Tinctures, and Infusions
I've been working for several months experimenting with various botanicals for bitters and to use in making gin. Right now I am working on some bitters recipes that are unique, with a Colonial and Native American medicinal twist. So far I have around 115 botanicals that I've made into tinctures and infusions, with around 40 more that I haven't gotten around to yet, and a future list of another 50 or so which I have to track down. My botanical lab is now stocked with the following essences that are the basis for my "Library" of flavors and aromas.
