To compliment all the spirits, I went a little over on the bitters and sugar. In addition to Angostura, Peychaud's and Regan's, I brought 8 homemade bitters and tinctures. For sugar I had traditional cubes, Muscavodo, Rapadura, Agave Nectar, Lavender Honey and beautiful Japanese sugar that was light like confectioners sugar but tasted like cane.
Sunday, August 09, 2009
I participated again last in SFChefs.Food.Wine in Union Square where I set up an Old-Fashioned bar. Rather than committing to one spirit, I decided to call upon my favorite producers and gather as big an array of whisk(e)y as the bar could hold. In the end I had a full 30 brands.