#Campari Moonshine

[sassafrasmoonshine]

Leonetto Cappiello (Italian, 1875-1942) • Liquor advertisement poster • 1921

[sweet-berry-sims]

The ceremony between the two was lovely though. It was clear just how deeply they cared for each other and just how happy they were going forward in life together. Every moment felt special for all in attendance, though while the ceremony commenced it was questionable if Cam and Plum even noticed the others. Cam did choose to take Plum’s last name since the couple wanted to have one name shared between them. 

[iamlearningmixology-blog]

The Bar Stock

Before you can mix drinks, you should have a basic understanding of the ingredients that go into them.

Liquor vs. Liqueur

Distilled spirits are the alcoholic beverages used most often in the bar. These incorporate vodka, tequila, whiskey, etc., as well as all of the flavored liqueurs. Cocktail recipes will introduce you to many distilled spirits, including essential bottles that are stocked in a bar.

It is important to understand the difference between a liquor and a liqueur. Again, there is a sort of double meaning here: All liqueurs are a type of liquor, but not all liquors are liqueurs.

Liquors are distilled spirits. If an alcoholic beverage has gone through a still and comes out with a high alcohol content, it is a liquor. When that spirit is sweetened it becomes a liqueur.

The 6 Basic Liquors

There are six types of liquor that you will use most often in the bar. These are the "base distilled spirits" because they are the foundation for many mixed drinks and used to produce many liqueurs. Each type has its own primary characteristics, a few styles and variations, and many brands to choose from:

Brandy: Distilled from fruits (most commonly grapes), the name derives from brandewijn, the Dutch word meaning "burnt wine."

Gin: Often distilled from grains, gin includes the flavorings of botanicals. Juniper is the trademark flavor.

Rum: Made by distilling sugar or molasses, rum is a sweeter liquor that is produced throughout the world.

Tequila: Strictly a product of Mexico, tequila is distilled from the agave plant and has a distinct earthy flavor.

Vodka: The most used liquor, vodka can be distilled from any number of ingredients, though grains and potatoes are most common.

Whiskey: Whiskey is a complex category with a variety of styles, though they all begin with a distillate of fermented grains. Whiskies are almost always aged; moonshine is the primary exception.

Liqueurs Add Flavor

Liqueurs are just as vital to a well-stocked bar because these distilled spirits give drinks flavor. Liqueurs come in almost every flavor imaginable, from sweetened fruits and chocolate or coffee to snappy spices and proprietary blends, like Bénédictine and Chartreuse, that are truly unique.

Crème vs. Cream Liqueurs

Many liqueurs use the word "crème." Although crème translates from French to mean "cream," these are not creamy:

Liqueurs like crème de cassis (black currant) and crème de fraises (strawberry) are typically made with more sugar than the average liqueur. They are more syrupy, but they are not creamy. Quite often, crème liqueurs use the French word for the flavor; for example, crème de banane (banana).

Cream liqueurs are those like Irish cream and RumChata that have a dairy base. These are actually creamy.

Other Spirits and Alcoholic Beverages

There are a number of distilled spirits that do not fall into the category of the six basic liquors and they are also not liqueurs. Some do not even go through the distillation process, yet they are vital in the bar.

Some "spirits" are simply unique and can be difficult to categorize. Among those are brand names like Veev Acai Spirit and Square One Botanical Spirit.

Absinthe is unsweetened though it is often misclassified as a liqueur.

Fortified wines like vermouth are not distilled but a small amount of distilled spirit is often added to "fortify" an aromatized wine.

Popular apéritifs and digestifs like Campari, Cynar, and amaros are used in a number of cocktails. Many of these ingredients include a distilled spirit or are considered a liqueur, but this is not always the case.

There are also many drinks that use beer or wine. If you're going to bartend professionally, understanding the basic styles of each is extremely helpful.

Essential Mixers

Beyond liqueurs, mixers also add flavor to a cocktail. Some are sweeteners, others add a hint of extra, but necessary, flavor to drink, and many can be made from scratch. By making your own cocktail mixers, you will not only enjoy fresher ingredients, but you can save a lot of money.

Within the bar, three types of mixers are absolutely essential:

Cocktail Bitters: Bitters are concentrated flavor enhancements, and just a dash or two will amplify the taste of many cocktails.

Sodas: Countless mixed drinks rely on a type of soda, whether straight soda water without any flavor or sweetener, tonic water. or sweetened sodas.

Citrus Fruit Juice: Using freshly squeezed lemon, lime, and orange juices will instantly enhance the taste of any drink. The fruits are readily available at any grocery store or market, and you have a few options when it comes to extracting their juice.

Homemade Drink Sweeteners

The bar is filled with opportunities for anyone who enjoys a DIY project. Syrups are the easiest place to begin. If you have sugar, water, and a few ingredients to add flavor, then you can do this. There's really no skill involved, and most of these recipes should take less than 10 minutes of your time.

Simple Syrup: It is called simple for a reason, and once you learn the trick to this one, you will never buy a bottle at the liquor store again. Simple syrup is used in many cocktails because it's sugar in a liquid form, making it easier to mix. It can also be flavored with little to no extra effort.

Sour Mix: Also called "sweet and sour" or "bar mix," this is essentially simple syrup with lemon and/or lime juice added. It makes quick work of margaritas and other tropical drinks and is very useful in the bar.

Grenadine: Next up in importance is grenadine, the pomegranate-flavored syrup that's essential to a tequila sunrise and many other great cocktails.

Lime Cordial: A sweetened lime juice, lime cordial can be used in the popular gimlet or topped with soda for a quick, homemade lime soda.

Gomme Syrup: In classic bartending guides, you will find many recipes that call for gomme (or gum) syrup. It is a simple syrup that has gum arabic added to give your drinks a silkier texture.

Homemade Liqueurs & Infused Spirits

If you're feeling really crafty in the bar, make your own liqueurs. From amaretto, and coffee liqueur to Irish cream, they're very easy though most do take some time, so plan ahead.

The easiest homemade spirits are infusions. Though flavored vodkas are the most common, you can add flavor to rum, tequila, whiskey, brandy, gin, and even liqueurs. The technique is straightforward and, depending on the flavor, it should be ready to drink in a week or two, if not sooner.

Basic Bar Gear

You know what goes into the drinks, now you need the tools to mix them up. There's no need to go all out, but a few bar tools are absolutely essential if you want to mix up a variety of great drinks:

Cocktail Shaker: There are two types of shakers. One is a Boston shaker, which is a two-piece shaker made of a mixing tin and pint glass that is preferred by professional bartenders. The cobbler shaker is a three-piece shaker made of a mixing tin, cap with a built-in strainer, and lid.

Bar Spoon: Designed with an extra-long, twisted shaft, this style of spoon is useful for stirring drinks and layering ingredients.

Jigger: Used for measuring, jiggers include a cup on each end that makes it easy to measure a shot or half shot when mixing drinks. These are also useful when you have a cocktail recipe that uses "parts" instead of volume measurements.

Strainer: When using a Boston shaker or mixing glass, you'll need a separate strainer. The Hawthorne strainer is a popular option, though there are advantages to having a julep strainer around as well.

Muddler: This wooden or stainless steel stick is used to mash fresh produce and essential if for mojitos and mint juleps.

Next post :

Essential Drink Mixing Techniques

[fishermariawo]

Bitters: A Primal Primer

I have a German friend who, after one of her fantastic meals, breaks out her Kräuter and fills aperitif glasses for everyone. To her it’s simply tradition. For the rest of us it’s a pleasant extension of her unmatched hospitality—and a welcome end to a heavy dinner.

Digestive bitters have been used for centuries as a highly effective way to boost digestive capacity, and naturally occurring digestive compounds in foods have been an integral part of our ancestral diets since day one. My friend says bitters are the secret to a hearty constitution. Knowing the science—and seeing her example, I’m unlikely to argue there.  

And it’s not just about before or after dinner drinks…. In fact, great Kräuter aside, alcohol isn’t the point at all.

We possess the ability to distinguish (at least) 5 different flavors from the foods we eat: sweet, sour, salty, umami, and bitter. We tend to gravitate towards sweet or salty flavors, but sour can be tasty. Umami, especially for a Primal type (and German food), is a given.

But what about bitter? Most people avoid bitterness in food like the plague. It even comes out in embodied phrasing like “leaving a bitter taste in one’s mouth.” 

But it hasn’t always been that way…. 

Setting the Scene: Bitter Taste Receptors

Let’s first look at the diverse roles of T2Rs—bitter taste receptors—in the human body.

Initially, scientists knew about the existence of T2Rs and understood that their role was to detect bitterness in the foods we wittingly eat or the compounds we unwittingly swallow. But until recently, they didn’t have the foggiest regarding exactly how those taste receptors were able to encourage more efficient digestion.

Thanks to research over the past 15 years or so, we now know that the bitter taste receptors in our mouths release neurotransmitters that stimulate, via the vagus nerve, an increase in intracellular calcium concentrations. It’s thought that this action then encourages secretion of the intestinal hormone cholecystokinin, thereby initiating the release of digestive enzymes and bile.

So…bitter compounds in the mouth trigger the release of digestive compounds via an autonomic hormone release. Fair enough. But there’s actually a lot more to it. It turns out that T2Rs are by no means limited to the tongue and oral cavity. In fact, they’re turning up in the most unlikely of places, including the stomach, intestines, pancreas, respiratory system…even on the heart.

When we consider just how widespread T2Rs are in the body, the significance of bitter consumables amplifies considerably. Those that reside in our intestinal lining, for example, are known to trigger the release of hormones involved in appetite regulation, nutrient absorption, and even insulin sensitivity. In our GI tract, bitter taste receptors can simultaneously promote the absorption of “safe” bitter compounds and the excretion of toxic ones, thereby preventing overexposure to the many low-grade food-borne toxins we eat every day.

The T2R defense system continues in our respiratory system, where taste receptor cells have been shown to monitor the bacteria in our tissues and initiate an innate immune response if pathogenic species are detected. The mechanism by which they do this is pretty darn cool: gram-negative bacteria secrete acyl-homoserine lactones—compounds that are similar in taste to bitter plants like angelica or dandelion, thereby activating T2R cells and triggering a release of antibacterial compounds into epithelial cells.

It gets better.

As sugar consumption increases, the risk of bacterial overgrowth shoots up. But with increasing bacterial sugar consumption is a corresponding rise in metabolic by-products (bacteria poop), which activates the same immune responses in T2Rs as those found in the respiratory tract. Essentially, those bitter taste receptors are trying to save you from your sweet tooth. It’s a thankless task, apparently.

Lousy digestion? It Might Be a Job For Bitters

Based on the above, it’s fair to say that a diet rich in bitter compounds is probably a good thing. Bitter foods activate those T2Rs in the mouth and GI tract, setting off a chain reaction of good vibes and jumped-up digestion that’s bound to improve your relationship with food…in the short term, at least.

But here we have a problem…. We’ve all but banished bitter foods from our modern diet. These days, pre-packaged foods, with their overdose of sugar, salt, MSG, or all of the above, have most people unattuned and resistant to anything else.

Even those of us who eat Primal may not necessarily be that much better off. Even a diet rich in whole foods doesn’t provide nearly the same bitter elements as yesteryear. With increasing agricultural cultivation, we’ve seen a slow decline in bitter compounds, meaning that unless you’re primarily consuming wild-foraged foods, you’re unlikely to come close to Grok’s intake. Sadly, indulging in today’s meagre collection of bitter foods, like dark chocolate, olives, and coffee, isn’t enough for most people.

Arguably, digestive bitters can fill in some of those dietary gaps. The mechanism by which they stimulate boosted digestive capacity is wondrously simple: the bitter taste receptors on our tongue and other areas of the mouth register that a bitter compound has entered your body. This triggers a chain reaction of T2Rs all the way down your digestive tract, revving up your digestive organs for a new wave of half-chewed food.

As I explained in the previous section, bitter compounds elicit improved digestion not by directly stimulating stomach acid secretion, but by stimulating the different digestive organs themselves via the nervous system.

Upon tasting something bitter, your T2Rs send out advance notice: the salivary glands begin pumping out enzyme-rich saliva, the stomach begins to produce gastrin, which in turn stimulates HCl secretion, and the esophageal sphincter contracts, preventing the movement of digestive acids upwards (where they don’t belong).

The bitter messengers continue to carry out their humble work, activating the smooth muscle of the stomach which increases the rate of gastric emptying (depending on the bitter compound in question), thereby preventing the accumulation and fermentation of foods in the stomach post-meal. At the same time, the pancreas begins pelting out enzymes and innate probiotics willy nilly, the gall bladder dispenses bile to break down fats, and other areas of the intestines ready themselves for the task ahead.

Not bad, I’d say.

Bitters: Getting Your Hands On the Good Stuff

The modern equivalent of bitters was likely born in the 16th century, purportedly created by physician and alchemist Paracelus to cure a wide range of ailments. During the reign of King George II (1727-1760), bitters became a popular way to avoid alcohol sales taxes by drinking herb-infused booze under the umbrella of a “medicinal” beverages. In 1824, Angostura bitters, still well-known today, were given life by a German physician to support the digestive tracts of Venezuelan freedom fighters and as a cure for sea sickness. Invariably, the stuff went down as a treat in the nautical community, and soon apothecaries and medicine makers across Europe were jumping on the bitters bandwagon. In short order, bartenders found that medicinal bitters were surprisingly effective in mellowing the harsh liquors of the time, giving rise to the modern cocktail.

Until the 1880s, any cocktail would henceforth contain bitters—the very definition of a cocktail was a spirit mixed with sugar, water, and bitters. Bitters then lost some of their mojo with the onset of Prohibition, but began to re-emerge again in the mid-twentieth century as researchers started probing their digestive capacity and attempting to validate many of the earlier claims of bitters as a “cure-all.” In a 1967 article published in Planta Medica, for example, extracts of gentian and vermouth were shown to stimulate gastric secretion and intensify digestion of proteins and fats after a meal.

These days, an increasing bitters “renaissance” among the cocktail-wielding hipster masses has been accompanied by a smaller, yet more substantive movement towards better digestion within the alternative health community.

But not all bitters are created equal. Different compounds elicit varied responses in the central nervous system, digestive system, and even cardiovascular system, so it’s worthwhile doing your research to know which bitters formulation suits your needs best. Caffeine and coffee, for example, increase heart rate whereas gentian and wormwood decrease vascular workload.

Bitters can also be prepared in different ways. Back in the day, “bitters were generally ethanol extracts of plant or mineral material, for example, Dr Henley’s Wild Grape Root Bitters or Brown’s Iron Bitters.” Today, alcohol is still the most popular way to ensure the most potent and stable bitter brews, but there’s also formulations like this one from Urban Moonshine, which replaces alcohol with apple cider vinegar—the added bonus being the increased stimulation of stomach acid from the ACV contingent.

While mineral bitters appear to have dropped off the public radar, there’s been a huge surge in the popularity of herbal-based digestive bitters in recent years. These formulations are created using plants that are generally very common in many other herbal remedies: dandelion and burdock for food sensitivities and sugar cravings, chamomile and ginger for morning sickness and heartburn, artichoke and fenugreek for blood sugar regulation and bile production. Even herbs commonly associated with other pursuits, such as hops, are used as potent herbal ingredients for digestive bitters.

Then there are the bitters used in cocktails, aperitifs and digestifs. Aperitifs and digestifs like Campari, Vermouth, madeira and Aperol are firmly entrenched as tradition in European countries, respectively taken before or after a meal to encourage both appetite and digestion. And there’s a good reason why these drinks remain a fundamental part of those culture: like digestive bitters, these cocktail bitters really do elicit the same beneficial response as their medicinal counterparts (as my experience at my German friend’s dinner parties suggests). They might not all be as potent, but they’re certainly a good option if you enjoy a post-meal tipple.

Dosage: What to Know

It’s important to remember that digestive bitters are extremely potent, so a little goes a very long way. This is particularly true for folks who expose their tastebuds to very few bitter flavors in their everyday diets. Dark (at least 85%) chocolate, strong unsweetened coffee, dandelion greens, and heritage grapefruit are all good examples of bitter foods. People who don’t eat much of these may initially at least respond all the more aggressively to digestive bitters.

Whether you take your digestive bitters before or after a meal is up to you. It’s true that logic implies taking them 5-10 minutes before eating might make the most sense. That way, you’re giving those digestive organs ample time to ramp up their operations. And how about the claims that you should hold the digestive bitters on the back of your tongue for maximum effect? Turns out the whole tongue map thing is a myth, meaning your tastebuds will effectively register the bitter flavor pretty much anywhere on the tongue.

As far as dosage, that will depend on the bitters formulation, however a 1/4 teaspoon seems to be a good starting point for most people. Some digestive bitters also come in droppers. Half a dropper usually equates to around 1/4 of a teaspoon, just FYI.

Bear in mind there’s almost certainly a dose-dependency when it comes to taking bitters. Low concentrations appear to cause contraction of smooth muscle in the stomach, whereas higher concentrations lead to relaxation of the same muscles. This means that taking lower doses might make more sense when heartburn or reflux is likely to be an issue. Just a suggestion of bitters on the tongue is enough to ensure contraction of the esophageal sphincter, thereby locking in those acidic digestive juices. At the other end of the spectrum, indulging in a large dose of bitters following a particularly gluttonous meal might ease that bursting sensation. 

Interestingly, it appears there are no half measures either: diluting the sensation of bitterness with something sweet, for example, dampens the medicinal effect of the bitter compounds. Clearly, a little bit of taste receptor toughening is in order.

As far as side effects go, you’re unlikely to experience anything too adverse unless you get a bit crazy with the dosages. (I will say it’s important to talk to your doctor, particularly if you’re pregnant, nursing, have a serious medical condition, or take medication.) Perhaps of more concern is when bitters are taken for too long or too often. A study conducted on 1000 Southwest Nigerian college students found that 22% of students experienced dizziness from bitters use, 21% experienced loss of taste, and close to 10% experienced nausea and vomiting.

Another study conducted in the same region, where something called “Febi super bitters” is a popular herbal cure-all, found that regular consumption of the stuff elicited a considerable inflammatory response. Their conclusion? “Daily consumption of Febi super bitters as a blood tonic or immunomodulatory agent is not recommended.”

Fair point, and one which should probably apply to bitters consumption across the board. These should be modest—and maybe occasional—go-tos for assisting in the digestion of extra-hearty meals or when infrequent digestive issues arise. Constantly swigging back on bitters is likely to build digestive reliance and overload neuronal pathways. Remember, these compounds are surprisingly powerful, and their effects are widespread.

Finally, is it worth continuing to take your enzyme or bile supplements if you’re investing in a good digestive bitters? Probably not. The beauty of bitters is that they simply nudge the GI tract into producing digestive compounds it was already producing anyway—including it’s very own digestive enzymes and of course upping the bile ante. To me, that’s probably a better solution for most people than “topping up” enzymes or digestive acids with supplemental sources.

Final Take-Aways…

Ultimately, this is another scenario where highly beneficial effects can be achieved with strategic supplementation. It’s clear that we need more bitter foods in our life, and if we need to get those bitter compounds from a herbal formulation, so be it. I’ll continue enjoying them at my friend’s dinner parties, and I’ve been known to have them at home in the past, but I’ve never taken them every day. 

Personally, my preference has always been to balance things out via whole-food means wherever possible. In the realm of bitter compounds, this means seeking out more foraged or heritage varieties of edible plants, plenty of ultra-dark chocolate, unsweetened home-ground coffee, and maybe the odd shot of “Kräuter” to wash things down every once in a while.

Thanks for reading today, everyone. Do you take bitters—in any form? What have you noticed in terms of effect? Favorite options or recipes you’d care to share? I’d love to hear your feedback.

[cristinajourdanqp]

Bitters: A Primal Primer

I have a German friend who, after one of her fantastic meals, breaks out her Kräuter and fills aperitif glasses for everyone. To her it’s simply tradition. For the rest of us it’s a pleasant extension of her unmatched hospitality—and a welcome end to a heavy dinner.

Digestive bitters have been used for centuries as a highly effective way to boost digestive capacity, and naturally occurring digestive compounds in foods have been an integral part of our ancestral diets since day one. My friend says bitters are the secret to a hearty constitution. Knowing the science—and seeing her example, I’m unlikely to argue there.  

And it’s not just about before or after dinner drinks…. In fact, great Kräuter aside, alcohol isn’t the point at all.

We possess the ability to distinguish (at least) 5 different flavors from the foods we eat: sweet, sour, salty, umami, and bitter. We tend to gravitate towards sweet or salty flavors, but sour can be tasty. Umami, especially for a Primal type (and German food), is a given.

But what about bitter? Most people avoid bitterness in food like the plague. It even comes out in embodied phrasing like “leaving a bitter taste in one’s mouth.” 

But it hasn’t always been that way…. 

Setting the Scene: Bitter Taste Receptors

Let’s first look at the diverse roles of T2Rs—bitter taste receptors—in the human body.

Initially, scientists knew about the existence of T2Rs and understood that their role was to detect bitterness in the foods we wittingly eat or the compounds we unwittingly swallow. But until recently, they didn’t have the foggiest regarding exactly how those taste receptors were able to encourage more efficient digestion.

Thanks to research over the past 15 years or so, we now know that the bitter taste receptors in our mouths release neurotransmitters that stimulate, via the vagus nerve, an increase in intracellular calcium concentrations. It’s thought that this action then encourages secretion of the intestinal hormone cholecystokinin, thereby initiating the release of digestive enzymes and bile.

So…bitter compounds in the mouth trigger the release of digestive compounds via an autonomic hormone release. Fair enough. But there’s actually a lot more to it. It turns out that T2Rs are by no means limited to the tongue and oral cavity. In fact, they’re turning up in the most unlikely of places, including the stomach, intestines, pancreas, respiratory system…even on the heart.

When we consider just how widespread T2Rs are in the body, the significance of bitter consumables amplifies considerably. Those that reside in our intestinal lining, for example, are known to trigger the release of hormones involved in appetite regulation, nutrient absorption, and even insulin sensitivity. In our GI tract, bitter taste receptors can simultaneously promote the absorption of “safe” bitter compounds and the excretion of toxic ones, thereby preventing overexposure to the many low-grade food-borne toxins we eat every day.

The T2R defense system continues in our respiratory system, where taste receptor cells have been shown to monitor the bacteria in our tissues and initiate an innate immune response if pathogenic species are detected. The mechanism by which they do this is pretty darn cool: gram-negative bacteria secrete acyl-homoserine lactones—compounds that are similar in taste to bitter plants like angelica or dandelion, thereby activating T2R cells and triggering a release of antibacterial compounds into epithelial cells.

It gets better.

As sugar consumption increases, the risk of bacterial overgrowth shoots up. But with increasing bacterial sugar consumption is a corresponding rise in metabolic by-products (bacteria poop), which activates the same immune responses in T2Rs as those found in the respiratory tract. Essentially, those bitter taste receptors are trying to save you from your sweet tooth. It’s a thankless task, apparently.

Lousy digestion? It Might Be a Job For Bitters

Based on the above, it’s fair to say that a diet rich in bitter compounds is probably a good thing. Bitter foods activate those T2Rs in the mouth and GI tract, setting off a chain reaction of good vibes and jumped-up digestion that’s bound to improve your relationship with food…in the short term, at least.

But here we have a problem…. We’ve all but banished bitter foods from our modern diet. These days, pre-packaged foods, with their overdose of sugar, salt, MSG, or all of the above, have most people unattuned and resistant to anything else.

Even those of us who eat Primal may not necessarily be that much better off. Even a diet rich in whole foods doesn’t provide nearly the same bitter elements as yesteryear. With increasing agricultural cultivation, we’ve seen a slow decline in bitter compounds, meaning that unless you’re primarily consuming wild-foraged foods, you’re unlikely to come close to Grok’s intake. Sadly, indulging in today’s meagre collection of bitter foods, like dark chocolate, olives, and coffee, isn’t enough for most people.

Arguably, digestive bitters can fill in some of those dietary gaps. The mechanism by which they stimulate boosted digestive capacity is wondrously simple: the bitter taste receptors on our tongue and other areas of the mouth register that a bitter compound has entered your body. This triggers a chain reaction of T2Rs all the way down your digestive tract, revving up your digestive organs for a new wave of half-chewed food.

As I explained in the previous section, bitter compounds elicit improved digestion not by directly stimulating stomach acid secretion, but by stimulating the different digestive organs themselves via the nervous system.

Upon tasting something bitter, your T2Rs send out advance notice: the salivary glands begin pumping out enzyme-rich saliva, the stomach begins to produce gastrin, which in turn stimulates HCl secretion, and the esophageal sphincter contracts, preventing the movement of digestive acids upwards (where they don’t belong).

The bitter messengers continue to carry out their humble work, activating the smooth muscle of the stomach which increases the rate of gastric emptying (depending on the bitter compound in question), thereby preventing the accumulation and fermentation of foods in the stomach post-meal. At the same time, the pancreas begins pelting out enzymes and innate probiotics willy nilly, the gall bladder dispenses bile to break down fats, and other areas of the intestines ready themselves for the task ahead.

Not bad, I’d say.

Bitters: Getting Your Hands On the Good Stuff

The modern equivalent of bitters was likely born in the 16th century, purportedly created by physician and alchemist Paracelus to cure a wide range of ailments. During the reign of King George II (1727-1760), bitters became a popular way to avoid alcohol sales taxes by drinking herb-infused booze under the umbrella of a “medicinal” beverages. In 1824, Angostura bitters, still well-known today, were given life by a German physician to support the digestive tracts of Venezuelan freedom fighters and as a cure for sea sickness. Invariably, the stuff went down as a treat in the nautical community, and soon apothecaries and medicine makers across Europe were jumping on the bitters bandwagon. In short order, bartenders found that medicinal bitters were surprisingly effective in mellowing the harsh liquors of the time, giving rise to the modern cocktail.

Until the 1880s, any cocktail would henceforth contain bitters—the very definition of a cocktail was a spirit mixed with sugar, water, and bitters. Bitters then lost some of their mojo with the onset of Prohibition, but began to re-emerge again in the mid-twentieth century as researchers started probing their digestive capacity and attempting to validate many of the earlier claims of bitters as a “cure-all.” In a 1967 article published in Planta Medica, for example, extracts of gentian and vermouth were shown to stimulate gastric secretion and intensify digestion of proteins and fats after a meal.

These days, an increasing bitters “renaissance” among the cocktail-wielding hipster masses has been accompanied by a smaller, yet more substantive movement towards better digestion within the alternative health community.

But not all bitters are created equal. Different compounds elicit varied responses in the central nervous system, digestive system, and even cardiovascular system, so it’s worthwhile doing your research to know which bitters formulation suits your needs best. Caffeine and coffee, for example, increase heart rate whereas gentian and wormwood decrease vascular workload.

Bitters can also be prepared in different ways. Back in the day, “bitters were generally ethanol extracts of plant or mineral material, for example, Dr Henley’s Wild Grape Root Bitters or Brown’s Iron Bitters.” Today, alcohol is still the most popular way to ensure the most potent and stable bitter brews, but there’s also formulations like this one from Urban Moonshine, which replaces alcohol with apple cider vinegar—the added bonus being the increased stimulation of stomach acid from the ACV contingent.

While mineral bitters appear to have dropped off the public radar, there’s been a huge surge in the popularity of herbal-based digestive bitters in recent years. These formulations are created using plants that are generally very common in many other herbal remedies: dandelion and burdock for food sensitivities and sugar cravings, chamomile and ginger for morning sickness and heartburn, artichoke and fenugreek for blood sugar regulation and bile production. Even herbs commonly associated with other pursuits, such as hops, are used as potent herbal ingredients for digestive bitters.

Then there are the bitters used in cocktails, aperitifs and digestifs. Aperitifs and digestifs like Campari, Vermouth, madeira and Aperol are firmly entrenched as tradition in European countries, respectively taken before or after a meal to encourage both appetite and digestion. And there’s a good reason why these drinks remain a fundamental part of those culture: like digestive bitters, these cocktail bitters really do elicit the same beneficial response as their medicinal counterparts (as my experience at my German friend’s dinner parties suggests). They might not all be as potent, but they’re certainly a good option if you enjoy a post-meal tipple.

Dosage: What to Know

It’s important to remember that digestive bitters are extremely potent, so a little goes a very long way. This is particularly true for folks who expose their tastebuds to very few bitter flavors in their everyday diets. Dark (at least 85%) chocolate, strong unsweetened coffee, dandelion greens, and heritage grapefruit are all good examples of bitter foods. People who don’t eat much of these may initially at least respond all the more aggressively to digestive bitters.

Whether you take your digestive bitters before or after a meal is up to you. It’s true that logic implies taking them 5-10 minutes before eating might make the most sense. That way, you’re giving those digestive organs ample time to ramp up their operations. And how about the claims that you should hold the digestive bitters on the back of your tongue for maximum effect? Turns out the whole tongue map thing is a myth, meaning your tastebuds will effectively register the bitter flavor pretty much anywhere on the tongue.

As far as dosage, that will depend on the bitters formulation, however a 1/4 teaspoon seems to be a good starting point for most people. Some digestive bitters also come in droppers. Half a dropper usually equates to around 1/4 of a teaspoon, just FYI.

Bear in mind there’s almost certainly a dose-dependency when it comes to taking bitters. Low concentrations appear to cause contraction of smooth muscle in the stomach, whereas higher concentrations lead to relaxation of the same muscles. This means that taking lower doses might make more sense when heartburn or reflux is likely to be an issue. Just a suggestion of bitters on the tongue is enough to ensure contraction of the esophageal sphincter, thereby locking in those acidic digestive juices. At the other end of the spectrum, indulging in a large dose of bitters following a particularly gluttonous meal might ease that bursting sensation. 

Interestingly, it appears there are no half measures either: diluting the sensation of bitterness with something sweet, for example, dampens the medicinal effect of the bitter compounds. Clearly, a little bit of taste receptor toughening is in order.

As far as side effects go, you’re unlikely to experience anything too adverse unless you get a bit crazy with the dosages. (I will say it’s important to talk to your doctor, particularly if you’re pregnant, nursing, have a serious medical condition, or take medication.) Perhaps of more concern is when bitters are taken for too long or too often. A study conducted on 1000 Southwest Nigerian college students found that 22% of students experienced dizziness from bitters use, 21% experienced loss of taste, and close to 10% experienced nausea and vomiting.

Another study conducted in the same region, where something called “Febi super bitters” is a popular herbal cure-all, found that regular consumption of the stuff elicited a considerable inflammatory response. Their conclusion? “Daily consumption of Febi super bitters as a blood tonic or immunomodulatory agent is not recommended.”

Fair point, and one which should probably apply to bitters consumption across the board. These should be modest—and maybe occasional—go-tos for assisting in the digestion of extra-hearty meals or when infrequent digestive issues arise. Constantly swigging back on bitters is likely to build digestive reliance and overload neuronal pathways. Remember, these compounds are surprisingly powerful, and their effects are widespread.

Finally, is it worth continuing to take your enzyme or bile supplements if you’re investing in a good digestive bitters? Probably not. The beauty of bitters is that they simply nudge the GI tract into producing digestive compounds it was already producing anyway—including it’s very own digestive enzymes and of course upping the bile ante. To me, that’s probably a better solution for most people than “topping up” enzymes or digestive acids with supplemental sources.

Final Take-Aways…

Ultimately, this is another scenario where highly beneficial effects can be achieved with strategic supplementation. It’s clear that we need more bitter foods in our life, and if we need to get those bitter compounds from a herbal formulation, so be it. I’ll continue enjoying them at my friend’s dinner parties, and I’ve been known to have them at home in the past, but I’ve never taken them every day. 

Personally, my preference has always been to balance things out via whole-food means wherever possible. In the realm of bitter compounds, this means seeking out more foraged or heritage varieties of edible plants, plenty of ultra-dark chocolate, unsweetened home-ground coffee, and maybe the odd shot of “Kräuter” to wash things down every once in a while.

Thanks for reading today, everyone. Do you take bitters—in any form? What have you noticed in terms of effect? Favorite options or recipes you’d care to share? I’d love to hear your feedback.

[watsonrodriquezie]

Bitters: A Primal Primer

I have a German friend who, after one of her fantastic meals, breaks out her Kräuter and fills aperitif glasses for everyone. To her it’s simply tradition. For the rest of us it’s a pleasant extension of her unmatched hospitality—and a welcome end to a heavy dinner.

Digestive bitters have been used for centuries as a highly effective way to boost digestive capacity, and naturally occurring digestive compounds in foods have been an integral part of our ancestral diets since day one. My friend says bitters are the secret to a hearty constitution. Knowing the science—and seeing her example, I’m unlikely to argue there.  

And it’s not just about before or after dinner drinks…. In fact, great Kräuter aside, alcohol isn’t the point at all.

We possess the ability to distinguish (at least) 5 different flavors from the foods we eat: sweet, sour, salty, umami, and bitter. We tend to gravitate towards sweet or salty flavors, but sour can be tasty. Umami, especially for a Primal type (and German food), is a given.

But what about bitter? Most people avoid bitterness in food like the plague. It even comes out in embodied phrasing like “leaving a bitter taste in one’s mouth.” 

But it hasn’t always been that way…. 

Setting the Scene: Bitter Taste Receptors

Let’s first look at the diverse roles of T2Rs—bitter taste receptors—in the human body.

Initially, scientists knew about the existence of T2Rs and understood that their role was to detect bitterness in the foods we wittingly eat or the compounds we unwittingly swallow. But until recently, they didn’t have the foggiest regarding exactly how those taste receptors were able to encourage more efficient digestion.

Thanks to research over the past 15 years or so, we now know that the bitter taste receptors in our mouths release neurotransmitters that stimulate, via the vagus nerve, an increase in intracellular calcium concentrations. It’s thought that this action then encourages secretion of the intestinal hormone cholecystokinin, thereby initiating the release of digestive enzymes and bile.

So…bitter compounds in the mouth trigger the release of digestive compounds via an autonomic hormone release. Fair enough. But there’s actually a lot more to it. It turns out that T2Rs are by no means limited to the tongue and oral cavity. In fact, they’re turning up in the most unlikely of places, including the stomach, intestines, pancreas, respiratory system…even on the heart.

When we consider just how widespread T2Rs are in the body, the significance of bitter consumables amplifies considerably. Those that reside in our intestinal lining, for example, are known to trigger the release of hormones involved in appetite regulation, nutrient absorption, and even insulin sensitivity. In our GI tract, bitter taste receptors can simultaneously promote the absorption of “safe” bitter compounds and the excretion of toxic ones, thereby preventing overexposure to the many low-grade food-borne toxins we eat every day.

The T2R defense system continues in our respiratory system, where taste receptor cells have been shown to monitor the bacteria in our tissues and initiate an innate immune response if pathogenic species are detected. The mechanism by which they do this is pretty darn cool: gram-negative bacteria secrete acyl-homoserine lactones—compounds that are similar in taste to bitter plants like angelica or dandelion, thereby activating T2R cells and triggering a release of antibacterial compounds into epithelial cells.

It gets better.

As sugar consumption increases, the risk of bacterial overgrowth shoots up. But with increasing bacterial sugar consumption is a corresponding rise in metabolic by-products (bacteria poop), which activates the same immune responses in T2Rs as those found in the respiratory tract. Essentially, those bitter taste receptors are trying to save you from your sweet tooth. It’s a thankless task, apparently.

Lousy digestion? It Might Be a Job For Bitters

Based on the above, it’s fair to say that a diet rich in bitter compounds is probably a good thing. Bitter foods activate those T2Rs in the mouth and GI tract, setting off a chain reaction of good vibes and jumped-up digestion that’s bound to improve your relationship with food…in the short term, at least.

But here we have a problem…. We’ve all but banished bitter foods from our modern diet. These days, pre-packaged foods, with their overdose of sugar, salt, MSG, or all of the above, have most people unattuned and resistant to anything else.

Even those of us who eat Primal may not necessarily be that much better off. Even a diet rich in whole foods doesn’t provide nearly the same bitter elements as yesteryear. With increasing agricultural cultivation, we’ve seen a slow decline in bitter compounds, meaning that unless you’re primarily consuming wild-foraged foods, you’re unlikely to come close to Grok’s intake. Sadly, indulging in today’s meagre collection of bitter foods, like dark chocolate, olives, and coffee, isn’t enough for most people.

Arguably, digestive bitters can fill in some of those dietary gaps. The mechanism by which they stimulate boosted digestive capacity is wondrously simple: the bitter taste receptors on our tongue and other areas of the mouth register that a bitter compound has entered your body. This triggers a chain reaction of T2Rs all the way down your digestive tract, revving up your digestive organs for a new wave of half-chewed food.

As I explained in the previous section, bitter compounds elicit improved digestion not by directly stimulating stomach acid secretion, but by stimulating the different digestive organs themselves via the nervous system.

Upon tasting something bitter, your T2Rs send out advance notice: the salivary glands begin pumping out enzyme-rich saliva, the stomach begins to produce gastrin, which in turn stimulates HCl secretion, and the esophageal sphincter contracts, preventing the movement of digestive acids upwards (where they don’t belong).

The bitter messengers continue to carry out their humble work, activating the smooth muscle of the stomach which increases the rate of gastric emptying (depending on the bitter compound in question), thereby preventing the accumulation and fermentation of foods in the stomach post-meal. At the same time, the pancreas begins pelting out enzymes and innate probiotics willy nilly, the gall bladder dispenses bile to break down fats, and other areas of the intestines ready themselves for the task ahead.

Not bad, I’d say.

Bitters: Getting Your Hands On the Good Stuff

The modern equivalent of bitters was likely born in the 16th century, purportedly created by physician and alchemist Paracelus to cure a wide range of ailments. During the reign of King George II (1727-1760), bitters became a popular way to avoid alcohol sales taxes by drinking herb-infused booze under the umbrella of a “medicinal” beverages. In 1824, Angostura bitters, still well-known today, were given life by a German physician to support the digestive tracts of Venezuelan freedom fighters and as a cure for sea sickness. Invariably, the stuff went down as a treat in the nautical community, and soon apothecaries and medicine makers across Europe were jumping on the bitters bandwagon. In short order, bartenders found that medicinal bitters were surprisingly effective in mellowing the harsh liquors of the time, giving rise to the modern cocktail.

Until the 1880s, any cocktail would henceforth contain bitters—the very definition of a cocktail was a spirit mixed with sugar, water, and bitters. Bitters then lost some of their mojo with the onset of Prohibition, but began to re-emerge again in the mid-twentieth century as researchers started probing their digestive capacity and attempting to validate many of the earlier claims of bitters as a “cure-all.” In a 1967 article published in Planta Medica, for example, extracts of gentian and vermouth were shown to stimulate gastric secretion and intensify digestion of proteins and fats after a meal.

These days, an increasing bitters “renaissance” among the cocktail-wielding hipster masses has been accompanied by a smaller, yet more substantive movement towards better digestion within the alternative health community.

But not all bitters are created equal. Different compounds elicit varied responses in the central nervous system, digestive system, and even cardiovascular system, so it’s worthwhile doing your research to know which bitters formulation suits your needs best. Caffeine and coffee, for example, increase heart rate whereas gentian and wormwood decrease vascular workload.

Bitters can also be prepared in different ways. Back in the day, “bitters were generally ethanol extracts of plant or mineral material, for example, Dr Henley’s Wild Grape Root Bitters or Brown’s Iron Bitters.” Today, alcohol is still the most popular way to ensure the most potent and stable bitter brews, but there’s also formulations like this one from Urban Moonshine, which replaces alcohol with apple cider vinegar—the added bonus being the increased stimulation of stomach acid from the ACV contingent.

While mineral bitters appear to have dropped off the public radar, there’s been a huge surge in the popularity of herbal-based digestive bitters in recent years. These formulations are created using plants that are generally very common in many other herbal remedies: dandelion and burdock for food sensitivities and sugar cravings, chamomile and ginger for morning sickness and heartburn, artichoke and fenugreek for blood sugar regulation and bile production. Even herbs commonly associated with other pursuits, such as hops, are used as potent herbal ingredients for digestive bitters.

Then there are the bitters used in cocktails, aperitifs and digestifs. Aperitifs and digestifs like Campari, Vermouth, madeira and Aperol are firmly entrenched as tradition in European countries, respectively taken before or after a meal to encourage both appetite and digestion. And there’s a good reason why these drinks remain a fundamental part of those culture: like digestive bitters, these cocktail bitters really do elicit the same beneficial response as their medicinal counterparts (as my experience at my German friend’s dinner parties suggests). They might not all be as potent, but they’re certainly a good option if you enjoy a post-meal tipple.

Dosage: What to Know

It’s important to remember that digestive bitters are extremely potent, so a little goes a very long way. This is particularly true for folks who expose their tastebuds to very few bitter flavors in their everyday diets. Dark (at least 85%) chocolate, strong unsweetened coffee, dandelion greens, and heritage grapefruit are all good examples of bitter foods. People who don’t eat much of these may initially at least respond all the more aggressively to digestive bitters.

Whether you take your digestive bitters before or after a meal is up to you. It’s true that logic implies taking them 5-10 minutes before eating might make the most sense. That way, you’re giving those digestive organs ample time to ramp up their operations. And how about the claims that you should hold the digestive bitters on the back of your tongue for maximum effect? Turns out the whole tongue map thing is a myth, meaning your tastebuds will effectively register the bitter flavor pretty much anywhere on the tongue.

As far as dosage, that will depend on the bitters formulation, however a 1/4 teaspoon seems to be a good starting point for most people. Some digestive bitters also come in droppers. Half a dropper usually equates to around 1/4 of a teaspoon, just FYI.

Bear in mind there’s almost certainly a dose-dependency when it comes to taking bitters. Low concentrations appear to cause contraction of smooth muscle in the stomach, whereas higher concentrations lead to relaxation of the same muscles. This means that taking lower doses might make more sense when heartburn or reflux is likely to be an issue. Just a suggestion of bitters on the tongue is enough to ensure contraction of the esophageal sphincter, thereby locking in those acidic digestive juices. At the other end of the spectrum, indulging in a large dose of bitters following a particularly gluttonous meal might ease that bursting sensation. 

Interestingly, it appears there are no half measures either: diluting the sensation of bitterness with something sweet, for example, dampens the medicinal effect of the bitter compounds. Clearly, a little bit of taste receptor toughening is in order.

As far as side effects go, you’re unlikely to experience anything too adverse unless you get a bit crazy with the dosages. (I will say it’s important to talk to your doctor, particularly if you’re pregnant, nursing, have a serious medical condition, or take medication.) Perhaps of more concern is when bitters are taken for too long or too often. A study conducted on 1000 Southwest Nigerian college students found that 22% of students experienced dizziness from bitters use, 21% experienced loss of taste, and close to 10% experienced nausea and vomiting.

Another study conducted in the same region, where something called “Febi super bitters” is a popular herbal cure-all, found that regular consumption of the stuff elicited a considerable inflammatory response. Their conclusion? “Daily consumption of Febi super bitters as a blood tonic or immunomodulatory agent is not recommended.”

Fair point, and one which should probably apply to bitters consumption across the board. These should be modest—and maybe occasional—go-tos for assisting in the digestion of extra-hearty meals or when infrequent digestive issues arise. Constantly swigging back on bitters is likely to build digestive reliance and overload neuronal pathways. Remember, these compounds are surprisingly powerful, and their effects are widespread.

Finally, is it worth continuing to take your enzyme or bile supplements if you’re investing in a good digestive bitters? Probably not. The beauty of bitters is that they simply nudge the GI tract into producing digestive compounds it was already producing anyway—including it’s very own digestive enzymes and of course upping the bile ante. To me, that’s probably a better solution for most people than “topping up” enzymes or digestive acids with supplemental sources.

Final Take-Aways…

Ultimately, this is another scenario where highly beneficial effects can be achieved with strategic supplementation. It’s clear that we need more bitter foods in our life, and if we need to get those bitter compounds from a herbal formulation, so be it. I’ll continue enjoying them at my friend’s dinner parties, and I’ve been known to have them at home in the past, but I’ve never taken them every day. 

Personally, my preference has always been to balance things out via whole-food means wherever possible. In the realm of bitter compounds, this means seeking out more foraged or heritage varieties of edible plants, plenty of ultra-dark chocolate, unsweetened home-ground coffee, and maybe the odd shot of “Kräuter” to wash things down every once in a while.

Thanks for reading today, everyone. Do you take bitters—in any form? What have you noticed in terms of effect? Favorite options or recipes you’d care to share? I’d love to hear your feedback.

[milenasanchezmk]

Bitters: A Primal Primer

I have a German friend who, after one of her fantastic meals, breaks out her Kräuter and fills aperitif glasses for everyone. To her it’s simply tradition. For the rest of us it’s a pleasant extension of her unmatched hospitality—and a welcome end to a heavy dinner.

Digestive bitters have been used for centuries as a highly effective way to boost digestive capacity, and naturally occurring digestive compounds in foods have been an integral part of our ancestral diets since day one. My friend says bitters are the secret to a hearty constitution. Knowing the science—and seeing her example, I’m unlikely to argue there.  

And it’s not just about before or after dinner drinks…. In fact, great Kräuter aside, alcohol isn’t the point at all.

We possess the ability to distinguish (at least) 5 different flavors from the foods we eat: sweet, sour, salty, umami, and bitter. We tend to gravitate towards sweet or salty flavors, but sour can be tasty. Umami, especially for a Primal type (and German food), is a given.

But what about bitter? Most people avoid bitterness in food like the plague. It even comes out in embodied phrasing like “leaving a bitter taste in one’s mouth.” 

But it hasn’t always been that way…. 

Setting the Scene: Bitter Taste Receptors

Let’s first look at the diverse roles of T2Rs—bitter taste receptors—in the human body.

Initially, scientists knew about the existence of T2Rs and understood that their role was to detect bitterness in the foods we wittingly eat or the compounds we unwittingly swallow. But until recently, they didn’t have the foggiest regarding exactly how those taste receptors were able to encourage more efficient digestion.

Thanks to research over the past 15 years or so, we now know that the bitter taste receptors in our mouths release neurotransmitters that stimulate, via the vagus nerve, an increase in intracellular calcium concentrations. It’s thought that this action then encourages secretion of the intestinal hormone cholecystokinin, thereby initiating the release of digestive enzymes and bile.

So…bitter compounds in the mouth trigger the release of digestive compounds via an autonomic hormone release. Fair enough. But there’s actually a lot more to it. It turns out that T2Rs are by no means limited to the tongue and oral cavity. In fact, they’re turning up in the most unlikely of places, including the stomach, intestines, pancreas, respiratory system…even on the heart.

When we consider just how widespread T2Rs are in the body, the significance of bitter consumables amplifies considerably. Those that reside in our intestinal lining, for example, are known to trigger the release of hormones involved in appetite regulation, nutrient absorption, and even insulin sensitivity. In our GI tract, bitter taste receptors can simultaneously promote the absorption of “safe” bitter compounds and the excretion of toxic ones, thereby preventing overexposure to the many low-grade food-borne toxins we eat every day.

The T2R defense system continues in our respiratory system, where taste receptor cells have been shown to monitor the bacteria in our tissues and initiate an innate immune response if pathogenic species are detected. The mechanism by which they do this is pretty darn cool: gram-negative bacteria secrete acyl-homoserine lactones—compounds that are similar in taste to bitter plants like angelica or dandelion, thereby activating T2R cells and triggering a release of antibacterial compounds into epithelial cells.

It gets better.

As sugar consumption increases, the risk of bacterial overgrowth shoots up. But with increasing bacterial sugar consumption is a corresponding rise in metabolic by-products (bacteria poop), which activates the same immune responses in T2Rs as those found in the respiratory tract. Essentially, those bitter taste receptors are trying to save you from your sweet tooth. It’s a thankless task, apparently.

Lousy digestion? It Might Be a Job For Bitters

Based on the above, it’s fair to say that a diet rich in bitter compounds is probably a good thing. Bitter foods activate those T2Rs in the mouth and GI tract, setting off a chain reaction of good vibes and jumped-up digestion that’s bound to improve your relationship with food…in the short term, at least.

But here we have a problem…. We’ve all but banished bitter foods from our modern diet. These days, pre-packaged foods, with their overdose of sugar, salt, MSG, or all of the above, have most people unattuned and resistant to anything else.

Even those of us who eat Primal may not necessarily be that much better off. Even a diet rich in whole foods doesn’t provide nearly the same bitter elements as yesteryear. With increasing agricultural cultivation, we’ve seen a slow decline in bitter compounds, meaning that unless you’re primarily consuming wild-foraged foods, you’re unlikely to come close to Grok’s intake. Sadly, indulging in today’s meagre collection of bitter foods, like dark chocolate, olives, and coffee, isn’t enough for most people.

Arguably, digestive bitters can fill in some of those dietary gaps. The mechanism by which they stimulate boosted digestive capacity is wondrously simple: the bitter taste receptors on our tongue and other areas of the mouth register that a bitter compound has entered your body. This triggers a chain reaction of T2Rs all the way down your digestive tract, revving up your digestive organs for a new wave of half-chewed food.

As I explained in the previous section, bitter compounds elicit improved digestion not by directly stimulating stomach acid secretion, but by stimulating the different digestive organs themselves via the nervous system.

Upon tasting something bitter, your T2Rs send out advance notice: the salivary glands begin pumping out enzyme-rich saliva, the stomach begins to produce gastrin, which in turn stimulates HCl secretion, and the esophageal sphincter contracts, preventing the movement of digestive acids upwards (where they don’t belong).

The bitter messengers continue to carry out their humble work, activating the smooth muscle of the stomach which increases the rate of gastric emptying (depending on the bitter compound in question), thereby preventing the accumulation and fermentation of foods in the stomach post-meal. At the same time, the pancreas begins pelting out enzymes and innate probiotics willy nilly, the gall bladder dispenses bile to break down fats, and other areas of the intestines ready themselves for the task ahead.

Not bad, I’d say.

Bitters: Getting Your Hands On the Good Stuff

The modern equivalent of bitters was likely born in the 16th century, purportedly created by physician and alchemist Paracelus to cure a wide range of ailments. During the reign of King George II (1727-1760), bitters became a popular way to avoid alcohol sales taxes by drinking herb-infused booze under the umbrella of a “medicinal” beverages. In 1824, Angostura bitters, still well-known today, were given life by a German physician to support the digestive tracts of Venezuelan freedom fighters and as a cure for sea sickness. Invariably, the stuff went down as a treat in the nautical community, and soon apothecaries and medicine makers across Europe were jumping on the bitters bandwagon. In short order, bartenders found that medicinal bitters were surprisingly effective in mellowing the harsh liquors of the time, giving rise to the modern cocktail.

Until the 1880s, any cocktail would henceforth contain bitters—the very definition of a cocktail was a spirit mixed with sugar, water, and bitters. Bitters then lost some of their mojo with the onset of Prohibition, but began to re-emerge again in the mid-twentieth century as researchers started probing their digestive capacity and attempting to validate many of the earlier claims of bitters as a “cure-all.” In a 1967 article published in Planta Medica, for example, extracts of gentian and vermouth were shown to stimulate gastric secretion and intensify digestion of proteins and fats after a meal.

These days, an increasing bitters “renaissance” among the cocktail-wielding hipster masses has been accompanied by a smaller, yet more substantive movement towards better digestion within the alternative health community.

But not all bitters are created equal. Different compounds elicit varied responses in the central nervous system, digestive system, and even cardiovascular system, so it’s worthwhile doing your research to know which bitters formulation suits your needs best. Caffeine and coffee, for example, increase heart rate whereas gentian and wormwood decrease vascular workload.

Bitters can also be prepared in different ways. Back in the day, “bitters were generally ethanol extracts of plant or mineral material, for example, Dr Henley’s Wild Grape Root Bitters or Brown’s Iron Bitters.” Today, alcohol is still the most popular way to ensure the most potent and stable bitter brews, but there’s also formulations like this one from Urban Moonshine, which replaces alcohol with apple cider vinegar—the added bonus being the increased stimulation of stomach acid from the ACV contingent.

While mineral bitters appear to have dropped off the public radar, there’s been a huge surge in the popularity of herbal-based digestive bitters in recent years. These formulations are created using plants that are generally very common in many other herbal remedies: dandelion and burdock for food sensitivities and sugar cravings, chamomile and ginger for morning sickness and heartburn, artichoke and fenugreek for blood sugar regulation and bile production. Even herbs commonly associated with other pursuits, such as hops, are used as potent herbal ingredients for digestive bitters.

Then there are the bitters used in cocktails, aperitifs and digestifs. Aperitifs and digestifs like Campari, Vermouth, madeira and Aperol are firmly entrenched as tradition in European countries, respectively taken before or after a meal to encourage both appetite and digestion. And there’s a good reason why these drinks remain a fundamental part of those culture: like digestive bitters, these cocktail bitters really do elicit the same beneficial response as their medicinal counterparts (as my experience at my German friend’s dinner parties suggests). They might not all be as potent, but they’re certainly a good option if you enjoy a post-meal tipple.

Dosage: What to Know

It’s important to remember that digestive bitters are extremely potent, so a little goes a very long way. This is particularly true for folks who expose their tastebuds to very few bitter flavors in their everyday diets. Dark (at least 85%) chocolate, strong unsweetened coffee, dandelion greens, and heritage grapefruit are all good examples of bitter foods. People who don’t eat much of these may initially at least respond all the more aggressively to digestive bitters.

Whether you take your digestive bitters before or after a meal is up to you. It’s true that logic implies taking them 5-10 minutes before eating might make the most sense. That way, you’re giving those digestive organs ample time to ramp up their operations. And how about the claims that you should hold the digestive bitters on the back of your tongue for maximum effect? Turns out the whole tongue map thing is a myth, meaning your tastebuds will effectively register the bitter flavor pretty much anywhere on the tongue.

As far as dosage, that will depend on the bitters formulation, however a 1/4 teaspoon seems to be a good starting point for most people. Some digestive bitters also come in droppers. Half a dropper usually equates to around 1/4 of a teaspoon, just FYI.

Bear in mind there’s almost certainly a dose-dependency when it comes to taking bitters. Low concentrations appear to cause contraction of smooth muscle in the stomach, whereas higher concentrations lead to relaxation of the same muscles. This means that taking lower doses might make more sense when heartburn or reflux is likely to be an issue. Just a suggestion of bitters on the tongue is enough to ensure contraction of the esophageal sphincter, thereby locking in those acidic digestive juices. At the other end of the spectrum, indulging in a large dose of bitters following a particularly gluttonous meal might ease that bursting sensation. 

Interestingly, it appears there are no half measures either: diluting the sensation of bitterness with something sweet, for example, dampens the medicinal effect of the bitter compounds. Clearly, a little bit of taste receptor toughening is in order.

As far as side effects go, you’re unlikely to experience anything too adverse unless you get a bit crazy with the dosages. (I will say it’s important to talk to your doctor, particularly if you’re pregnant, nursing, have a serious medical condition, or take medication.) Perhaps of more concern is when bitters are taken for too long or too often. A study conducted on 1000 Southwest Nigerian college students found that 22% of students experienced dizziness from bitters use, 21% experienced loss of taste, and close to 10% experienced nausea and vomiting.

Another study conducted in the same region, where something called “Febi super bitters” is a popular herbal cure-all, found that regular consumption of the stuff elicited a considerable inflammatory response. Their conclusion? “Daily consumption of Febi super bitters as a blood tonic or immunomodulatory agent is not recommended.”

Fair point, and one which should probably apply to bitters consumption across the board. These should be modest—and maybe occasional—go-tos for assisting in the digestion of extra-hearty meals or when infrequent digestive issues arise. Constantly swigging back on bitters is likely to build digestive reliance and overload neuronal pathways. Remember, these compounds are surprisingly powerful, and their effects are widespread.

Finally, is it worth continuing to take your enzyme or bile supplements if you’re investing in a good digestive bitters? Probably not. The beauty of bitters is that they simply nudge the GI tract into producing digestive compounds it was already producing anyway—including it’s very own digestive enzymes and of course upping the bile ante. To me, that’s probably a better solution for most people than “topping up” enzymes or digestive acids with supplemental sources.

Final Take-Aways…

Ultimately, this is another scenario where highly beneficial effects can be achieved with strategic supplementation. It’s clear that we need more bitter foods in our life, and if we need to get those bitter compounds from a herbal formulation, so be it. I’ll continue enjoying them at my friend’s dinner parties, and I’ve been known to have them at home in the past, but I’ve never taken them every day. 

Personally, my preference has always been to balance things out via whole-food means wherever possible. In the realm of bitter compounds, this means seeking out more foraged or heritage varieties of edible plants, plenty of ultra-dark chocolate, unsweetened home-ground coffee, and maybe the odd shot of “Kräuter” to wash things down every once in a while.

Thanks for reading today, everyone. Do you take bitters—in any form? What have you noticed in terms of effect? Favorite options or recipes you’d care to share? I’d love to hear your feedback.

[sweet-berry-sims]

Campari and Plum had decided to have their wedding a week before Cherry was set to leave for San Myshuno. 

Absinthe and Brandy made various remarks about how quickly their baby had grown up as their oldest met their soon to be husband at the arch. Sealight was moved to tears at the show of love between the couple while Violet tried not to cry. Neppie and Catalina Blue just enjoyed the ceremony with smiles and laughter. Cherry was happy for her sibling but couldn’t quite believe that he was getting married. 

Marriage was insane to her. Worse yet, with Cam-Cam married her family, namely Brandy and Catalina Blue, would no doubt wonder about her finding someone for herself. Though she had no intention of settling down especially since she broke up with Water Dragon the day before because she wanted to be free in the city. 

[cynthiamwashington]

Bitters: A Primal Primer

I have a German friend who, after one of her fantastic meals, breaks out her Kräuter and fills aperitif glasses for everyone. To her it’s simply tradition. For the rest of us it’s a pleasant extension of her unmatched hospitality—and a welcome end to a heavy dinner.

Digestive bitters have been used for centuries as a highly effective way to boost digestive capacity, and naturally occurring digestive compounds in foods have been an integral part of our ancestral diets since day one. My friend says bitters are the secret to a hearty constitution. Knowing the science—and seeing her example, I’m unlikely to argue there.  

And it’s not just about before or after dinner drinks…. In fact, great Kräuter aside, alcohol isn’t the point at all.

We possess the ability to distinguish (at least) 5 different flavors from the foods we eat: sweet, sour, salty, umami, and bitter. We tend to gravitate towards sweet or salty flavors, but sour can be tasty. Umami, especially for a Primal type (and German food), is a given.

But what about bitter? Most people avoid bitterness in food like the plague. It even comes out in embodied phrasing like “leaving a bitter taste in one’s mouth.” 

But it hasn’t always been that way…. 

Setting the Scene: Bitter Taste Receptors

Let’s first look at the diverse roles of T2Rs—bitter taste receptors—in the human body.

Initially, scientists knew about the existence of T2Rs and understood that their role was to detect bitterness in the foods we wittingly eat or the compounds we unwittingly swallow. But until recently, they didn’t have the foggiest regarding exactly how those taste receptors were able to encourage more efficient digestion.

Thanks to research over the past 15 years or so, we now know that the bitter taste receptors in our mouths release neurotransmitters that stimulate, via the vagus nerve, an increase in intracellular calcium concentrations. It’s thought that this action then encourages secretion of the intestinal hormone cholecystokinin, thereby initiating the release of digestive enzymes and bile.

So…bitter compounds in the mouth trigger the release of digestive compounds via an autonomic hormone release. Fair enough. But there’s actually a lot more to it. It turns out that T2Rs are by no means limited to the tongue and oral cavity. In fact, they’re turning up in the most unlikely of places, including the stomach, intestines, pancreas, respiratory system…even on the heart.

When we consider just how widespread T2Rs are in the body, the significance of bitter consumables amplifies considerably. Those that reside in our intestinal lining, for example, are known to trigger the release of hormones involved in appetite regulation, nutrient absorption, and even insulin sensitivity. In our GI tract, bitter taste receptors can simultaneously promote the absorption of “safe” bitter compounds and the excretion of toxic ones, thereby preventing overexposure to the many low-grade food-borne toxins we eat every day.

The T2R defense system continues in our respiratory system, where taste receptor cells have been shown to monitor the bacteria in our tissues and initiate an innate immune response if pathogenic species are detected. The mechanism by which they do this is pretty darn cool: gram-negative bacteria secrete acyl-homoserine lactones—compounds that are similar in taste to bitter plants like angelica or dandelion, thereby activating T2R cells and triggering a release of antibacterial compounds into epithelial cells.

It gets better.

As sugar consumption increases, the risk of bacterial overgrowth shoots up. But with increasing bacterial sugar consumption is a corresponding rise in metabolic by-products (bacteria poop), which activates the same immune responses in T2Rs as those found in the respiratory tract. Essentially, those bitter taste receptors are trying to save you from your sweet tooth. It’s a thankless task, apparently.

Lousy digestion? It Might Be a Job For Bitters

Based on the above, it’s fair to say that a diet rich in bitter compounds is probably a good thing. Bitter foods activate those T2Rs in the mouth and GI tract, setting off a chain reaction of good vibes and jumped-up digestion that’s bound to improve your relationship with food…in the short term, at least.

But here we have a problem…. We’ve all but banished bitter foods from our modern diet. These days, pre-packaged foods, with their overdose of sugar, salt, MSG, or all of the above, have most people unattuned and resistant to anything else.

Even those of us who eat Primal may not necessarily be that much better off. Even a diet rich in whole foods doesn’t provide nearly the same bitter elements as yesteryear. With increasing agricultural cultivation, we’ve seen a slow decline in bitter compounds, meaning that unless you’re primarily consuming wild-foraged foods, you’re unlikely to come close to Grok’s intake. Sadly, indulging in today’s meagre collection of bitter foods, like dark chocolate, olives, and coffee, isn’t enough for most people.

Arguably, digestive bitters can fill in some of those dietary gaps. The mechanism by which they stimulate boosted digestive capacity is wondrously simple: the bitter taste receptors on our tongue and other areas of the mouth register that a bitter compound has entered your body. This triggers a chain reaction of T2Rs all the way down your digestive tract, revving up your digestive organs for a new wave of half-chewed food.

As I explained in the previous section, bitter compounds elicit improved digestion not by directly stimulating stomach acid secretion, but by stimulating the different digestive organs themselves via the nervous system.

Upon tasting something bitter, your T2Rs send out advance notice: the salivary glands begin pumping out enzyme-rich saliva, the stomach begins to produce gastrin, which in turn stimulates HCl secretion, and the esophageal sphincter contracts, preventing the movement of digestive acids upwards (where they don’t belong).

The bitter messengers continue to carry out their humble work, activating the smooth muscle of the stomach which increases the rate of gastric emptying (depending on the bitter compound in question), thereby preventing the accumulation and fermentation of foods in the stomach post-meal. At the same time, the pancreas begins pelting out enzymes and innate probiotics willy nilly, the gall bladder dispenses bile to break down fats, and other areas of the intestines ready themselves for the task ahead.

Not bad, I’d say.

Bitters: Getting Your Hands On the Good Stuff

The modern equivalent of bitters was likely born in the 16th century, purportedly created by physician and alchemist Paracelus to cure a wide range of ailments. During the reign of King George II (1727-1760), bitters became a popular way to avoid alcohol sales taxes by drinking herb-infused booze under the umbrella of a “medicinal” beverages. In 1824, Angostura bitters, still well-known today, were given life by a German physician to support the digestive tracts of Venezuelan freedom fighters and as a cure for sea sickness. Invariably, the stuff went down as a treat in the nautical community, and soon apothecaries and medicine makers across Europe were jumping on the bitters bandwagon. In short order, bartenders found that medicinal bitters were surprisingly effective in mellowing the harsh liquors of the time, giving rise to the modern cocktail.

Until the 1880s, any cocktail would henceforth contain bitters—the very definition of a cocktail was a spirit mixed with sugar, water, and bitters. Bitters then lost some of their mojo with the onset of Prohibition, but began to re-emerge again in the mid-twentieth century as researchers started probing their digestive capacity and attempting to validate many of the earlier claims of bitters as a “cure-all.” In a 1967 article published in Planta Medica, for example, extracts of gentian and vermouth were shown to stimulate gastric secretion and intensify digestion of proteins and fats after a meal.

These days, an increasing bitters “renaissance” among the cocktail-wielding hipster masses has been accompanied by a smaller, yet more substantive movement towards better digestion within the alternative health community.

But not all bitters are created equal. Different compounds elicit varied responses in the central nervous system, digestive system, and even cardiovascular system, so it’s worthwhile doing your research to know which bitters formulation suits your needs best. Caffeine and coffee, for example, increase heart rate whereas gentian and wormwood decrease vascular workload.

Bitters can also be prepared in different ways. Back in the day, “bitters were generally ethanol extracts of plant or mineral material, for example, Dr Henley’s Wild Grape Root Bitters or Brown’s Iron Bitters.” Today, alcohol is still the most popular way to ensure the most potent and stable bitter brews, but there’s also formulations like this one from Urban Moonshine, which replaces alcohol with apple cider vinegar—the added bonus being the increased stimulation of stomach acid from the ACV contingent.

While mineral bitters appear to have dropped off the public radar, there’s been a huge surge in the popularity of herbal-based digestive bitters in recent years. These formulations are created using plants that are generally very common in many other herbal remedies: dandelion and burdock for food sensitivities and sugar cravings, chamomile and ginger for morning sickness and heartburn, artichoke and fenugreek for blood sugar regulation and bile production. Even herbs commonly associated with other pursuits, such as hops, are used as potent herbal ingredients for digestive bitters.

Then there are the bitters used in cocktails, aperitifs and digestifs. Aperitifs and digestifs like Campari, Vermouth, madeira and Aperol are firmly entrenched as tradition in European countries, respectively taken before or after a meal to encourage both appetite and digestion. And there’s a good reason why these drinks remain a fundamental part of those culture: like digestive bitters, these cocktail bitters really do elicit the same beneficial response as their medicinal counterparts (as my experience at my German friend’s dinner parties suggests). They might not all be as potent, but they’re certainly a good option if you enjoy a post-meal tipple.

Dosage: What to Know

It’s important to remember that digestive bitters are extremely potent, so a little goes a very long way. This is particularly true for folks who expose their tastebuds to very few bitter flavors in their everyday diets. Dark (at least 85%) chocolate, strong unsweetened coffee, dandelion greens, and heritage grapefruit are all good examples of bitter foods. People who don’t eat much of these may initially at least respond all the more aggressively to digestive bitters.

Whether you take your digestive bitters before or after a meal is up to you. It’s true that logic implies taking them 5-10 minutes before eating might make the most sense. That way, you’re giving those digestive organs ample time to ramp up their operations. And how about the claims that you should hold the digestive bitters on the back of your tongue for maximum effect? Turns out the whole tongue map thing is a myth, meaning your tastebuds will effectively register the bitter flavor pretty much anywhere on the tongue.

As far as dosage, that will depend on the bitters formulation, however a 1/4 teaspoon seems to be a good starting point for most people. Some digestive bitters also come in droppers. Half a dropper usually equates to around 1/4 of a teaspoon, just FYI.

Bear in mind there’s almost certainly a dose-dependency when it comes to taking bitters. Low concentrations appear to cause contraction of smooth muscle in the stomach, whereas higher concentrations lead to relaxation of the same muscles. This means that taking lower doses might make more sense when heartburn or reflux is likely to be an issue. Just a suggestion of bitters on the tongue is enough to ensure contraction of the esophageal sphincter, thereby locking in those acidic digestive juices. At the other end of the spectrum, indulging in a large dose of bitters following a particularly gluttonous meal might ease that bursting sensation. 

Interestingly, it appears there are no half measures either: diluting the sensation of bitterness with something sweet, for example, dampens the medicinal effect of the bitter compounds. Clearly, a little bit of taste receptor toughening is in order.

As far as side effects go, you’re unlikely to experience anything too adverse unless you get a bit crazy with the dosages. (I will say it’s important to talk to your doctor, particularly if you’re pregnant, nursing, have a serious medical condition, or take medication.) Perhaps of more concern is when bitters are taken for too long or too often. A study conducted on 1000 Southwest Nigerian college students found that 22% of students experienced dizziness from bitters use, 21% experienced loss of taste, and close to 10% experienced nausea and vomiting.

Another study conducted in the same region, where something called “Febi super bitters” is a popular herbal cure-all, found that regular consumption of the stuff elicited a considerable inflammatory response. Their conclusion? “Daily consumption of Febi super bitters as a blood tonic or immunomodulatory agent is not recommended.”

Fair point, and one which should probably apply to bitters consumption across the board. These should be modest—and maybe occasional—go-tos for assisting in the digestion of extra-hearty meals or when infrequent digestive issues arise. Constantly swigging back on bitters is likely to build digestive reliance and overload neuronal pathways. Remember, these compounds are surprisingly powerful, and their effects are widespread.

Finally, is it worth continuing to take your enzyme or bile supplements if you’re investing in a good digestive bitters? Probably not. The beauty of bitters is that they simply nudge the GI tract into producing digestive compounds it was already producing anyway—including it’s very own digestive enzymes and of course upping the bile ante. To me, that’s probably a better solution for most people than “topping up” enzymes or digestive acids with supplemental sources.

Final Take-Aways…

Ultimately, this is another scenario where highly beneficial effects can be achieved with strategic supplementation. It’s clear that we need more bitter foods in our life, and if we need to get those bitter compounds from a herbal formulation, so be it. I’ll continue enjoying them at my friend’s dinner parties, and I’ve been known to have them at home in the past, but I’ve never taken them every day. 

Personally, my preference has always been to balance things out via whole-food means wherever possible. In the realm of bitter compounds, this means seeking out more foraged or heritage varieties of edible plants, plenty of ultra-dark chocolate, unsweetened home-ground coffee, and maybe the odd shot of “Kräuter” to wash things down every once in a while.

Thanks for reading today, everyone. Do you take bitters—in any form? What have you noticed in terms of effect? Favorite options or recipes you’d care to share? I’d love to hear your feedback.

The post Bitters: A Primal Primer appeared first on Mark's Daily Apple.

Article source here:Marks’s Daily Apple

[kevinmoyer]

25 Boozy Popsicle Recipes

What better way to kick off this 4th of July holiday than with a list of our favorite popsicles for grown-ups! They’re fun and unexpected – a perfect last minute party treat or signature cocktail for your summer wedding! Which one will you freeze up first?

Classic Cocktail Popsicle Recipes:

Mai Tai Tiki Pops / Black Russian/White Russian / Margarita Ice Pops / Dark & Stormy / Bellini Pops  / French 75 / Mojito Popsicles / Dirty Pirate Poptail / Prosecco Pops

  Boozy Citrus Popsicle Recipes: 

Paloma Pop / Aperol Limeade / Campari Citrus Pop / Tequila Lime /

  Boozy Fruity Popsicle Recipes:  Cherry Apple Whiskey Sour  / 4th of July Cooler  / Blueberry Moonshine /  White Sangria / Blueberry Basil / Lychee Saketini / Blueberry Cabernet Cheesecake  / Bourbon Peaches & Cream / Watermelon Mint Tequila  / Sour Cream Cherry Tequila / Mango Mojito  / Maple Brown Derby Cocktail Pop

  This an update of a post we featured in 2013. 

The post 25 Boozy Popsicle Recipes appeared first on Snippet & Ink.

[morganbaumann]

Sweet Alcoholic Drinks: Get Away From The 10 Most Nasty Alcoholic Drinks

You may have known that cocktails are very easy to consume, coming in sweet flavors and pretty colors. However, do not let the beauty of the beverage fool you. Such drinks generally contain loads of alcohol and if you drink too much of it, you can soon have your head spinning and things can turn bad.

Men should not drink over 3-4 units of alcohol regularly every day.

Women should not drink over 2-3 units of alcohol regularly each day.

A unit of alcohol is equivalent to a 25 ml measure of spirits.

Here are 10 cocktails that are mixed with hardly any mixers but loads of high-proof alcohol. All of them are certain to wipe out even the hardest drinkers. From the Jungle Juice and Negroni to the Sazerac and Death In The Afternoon, learn about the top 10 most alcoholic drinks all over the world.

Zombie

The smooth and fruity cocktail was previously served hot. This drink was created back in 1930 by the Hollywood restaurateur Donn Beach. The ingredients of the Zombie were heavily top secret.

The original recipe was later published in the book of drinks “Sippin’ Safari” revealing that the Zombie is made of 3 kinds of rum, falernum, lime juice, Pernod, Angostrura bitter, and grenadine. Together with the ingredients mentioned are the so-called “Don’s Mix,” which is a mix of grapefruit juice and cinnamon syrup.

The Zombie is very potent that Don The Beachcomber limits drinkers to only 2 per individual. It contains 3 types of rum with 40% ABV, Pernod with 40% ABV, and Angostura bitters with 44.7% ABV.

Death In The Afternoon

The classic concoction of absinthe and champagne is truly a luxe cocktail and is the invention of Ernest Hemingway; hence, the other name Hemingway Champagne.

Death In The Afternoon is quite simple to make. The original recipe can be found in the 1935 cocktail book with Hemingway himself contributing to it. You need to pour a jigger absinthe into 1 glass of champagne and add in iced champagne to the mix until you attain its correct opalescent milkiness.

Hemingway recommends drinkers to drink 3-5 of it slowly. Death In The Afternoon is rare on menus but you can order them from a bartender. It contains champagne with 12% ABV and absinthe with 45% ABV.

Jungle Juice

The highly alcoholic drink is made with fresh fruits that need to be steeped overnight in a bottle filled with grain alcohol prior to being served like a punch to drinkers. The ingredients for this drink is inspired by Stephen Kittredge Cunningham’s “The Bartender’s Black Book.”

In order to decrease the alcoholic content of the Jungle Juice, you can add in some mixers like lemonade. According to connoisseurs, when the Jungle Juice is made with precision, it won’t taste like alcohol. However, it contains a liter of grain alcohol with 95% ABV.

Aunt Roberta

The drink is considered as one of the strongest cocktails all over the world because it is loaded with 100% full alcohol and no mixers. The recipe calls for a mix of absinthe, gin, vodka, blackberry liquor, and brandy that are mixed in equal parts with a very strong drink to pack a punch.

Folklore reveals that the Aunt Roberta was invented by a mixed-race daughter of one slave owner in the 1800s in Alabama. The girl whose name was Roberta was rumored to have fled from her abusive home and later turned to prostitution. Roberta then moved to the moonshine business and sold the drink to drinkers who wanted to drown out their sorrows.

Aunt Roberta contains gin with 40% ABV, vodka with 40% ABV, brandy with 40% ABV, blackberry liquor with 40% ABV, and absinthe with 45% ABV.

Sazerac

There are several ways you can make Sazerac, but the best recipe is written in “The Bartender’s Black Book.” This recipe calls for 2-4 ounces of the Peychaud’s Bitters, 2 ounces of rye whiskey, and a cube of sugar.

What elevates this drink is a coating of absinthe on the insides of a chilled glass, adding extra potency to it. The higher the ABV of the whiskey used, the more lethal this concoction becomes. Sazerac contains rye whiskey with 80% ABV.

Nicolashka

The typical after-dinner drink calls for a double shot of vodka mixed with espresso powder, sugar, and lemon. To drink the Russian Nicolashka, first place some lemon in your mouth then sugar, coffee, and finally a shot of vodka. The Russians keep the mixture in their mouth and slowly chew on it before swallowing and then following up with a second shot of vodka quickly after.

The Nicolashka appears to be a rather simple drink. However, it is very strong with drinkers claiming that sustaining the alcohol in your mouth can make your body absorb it faster. In fact, it was previously revealed to get quickly into your blood stream.

While the booze itself is known to slow down circulation, the caffeine from coffee and the vitamin C from lemon along with sugar increases blood circulation, allowing alcohol to reach your brain very quickly. Nicolashka contains vodka with 40% ABV and you need to take 2 shots of it.

Caribou Lou

The cocktail is surprisingly a pleasant drink to the taste. It contains 151 rum, Malibu, and pineapple juice. The Caribou Lou is not really the most alcoholic cocktail there is but it is very easy to drink. What makes it dangerous is that you can slug in a few drinks without even realizing it.

151 rum contains a high ABV which sneaks up on you when you mix it with pineapple juice. You can get drunk even before you know it. Caribou Lou contains Malibu with 35% ABV and 151 Rum with 75.5% ABV.

Bone Dry Martini

The drink is among the oldest cocktails in the world. The martini is made with either vodka or gin along with vermouth, which is a fortified wine with low ABV. If you remove the vermouth from this mix, it will be bone dry. It is among the most alcoholic cocktails you can have that is loaded with 100% ABV.

The cocktail is sometimes called Pass the Bottle. Bone Dry Martini contains gin with 40% ABV and vodka with 40% ABV.

Negroni

The cocktail is a classic Italian drink concocted from gin, sweet vermouth, and Campari. The Negroni is a mind-blowing cocktail, which can get your head spinning if you consume more than a glass.

The only non-alcoholic substance in this drink is the orange garnish which is added for a zesty zing to its bitter taste. Negroni contains vermouth with 15% ABV, Campari with 25% ABV and gin with 40% ABV.

Long Island Ice Tea

The sour mix and a helping of Cola make this college favorite a hidden danger. The Long Island Ice Tea is a mixture of 5 kinds of alcohol that is gin, tequila, rum, triple sec, and vodka. This very alcoholic drink is sweetened with soda and a sour mix made from an equal part of sugar syrup and lemon juice.

Long Island Ice Tea contains Triple sec with 40% ABV, rum with 40% ABV, Tequila with 40% ABV, vodka with 40% ABV, and gin with 40% ABV.

  The post Sweet Alcoholic Drinks: Get Away From The 10 Most Nasty Alcoholic Drinks appeared first on Find Detox And Rehab Facilities | Rehab Near Me.

from Find Detox And Rehab Facilities | Rehab Near Me http://www.rehabnear.me/sweet-alcoholic-drinks-get-away-10-nasty-alcoholic-drinks/

[epchapman89]

Magic In The Moonshine: Cascara Booze Is Here

Cascara, once little more than a waste byproduct of coffee production, is now the drink de rigueur of the worldwide coffee scene. Cascara is the dried husk of the coffee cherry. East Africa coffee producers have steeped dried cherry for hundreds of years, but it’s been a recognizable export only recently—we first covered it in 2010. Depending on its quality, the prepared drink (steeped like tea) is a reddish amber color, fruity, and has a honey-like sweetness. Cascara has held the interest of new-wave specialty coffee companies for nearly a decade, and now it’s moving into the booze world in the form of a cascara liqueur.

Before it was boozified, it was introduced to the United States in its purest form: served steeped alongside tea and coffee drinks at cafes like Stumptown Coffee Roasters, and sold wholesale by Durham roaster Counter Culture Coffee. In 2011, the Nordic Barista Cup worked with El Salvador producer and Sprudgie Award winner Aida Batlle to create a limited-edition cascara beer. Early cascara adopter Everyman Espresso experimented with the ingredient and created a syrup concentrate for cool refreshers like cascara soda. Square Mile Coffee Roasters used cascara as a substitute for cacao to create a chocolate-like bar for a coffee festival, and bottled cascara coolers are now available from Berlin to Grand Rapids to Phoenix. Sprudge used cascara kombucha as a punchline in a video, and years later it became a real beverage served at Scandinavian Embassy, alongside a raw oyster on a half shell with cascara infused butter.

And now, Cascara Moonshine from Sydney’s Campos Coffee, the Sydney-based coffee roaster with locations in Melbourne, Brisbane, Sydney, and Park City, Utah. Campos created the “world’s first” cascara liqueur, with a limited 100 bottle run in December of last year. Sprudge was lucky enough to slip a bottle across international borders, and brother, it’s something special—we hope they make a couple hundred more bottles in 2017.  I just had to learn more about this special spirit, so I reached out to Campos Head of Marketing Nathan James.

Hey, Nathan! Cascara Moonshine. It’s real, and it’s spectacular. When did this new product debut?

Campos Cåscara Moonshine first made its debut mid-December last year, with a first run of 100 bottles and was sold out within the space of one day.

Who did you team up with to produce it?

John Thompson from Campos Coffee and Andrew Fitzgerald from Melbourne Moonshine teamed up to produce the world’s first liqueur based on the Cåscara coffee cherry bean. They went through many trials and test batches of the product before settling on its current flavour profile. The challenge was to not let the moonshine overpower the sweet taste of the Cåscara.

Where did you source the cascara?

Cåscara is produced by the Helsar De Zarcero micro-mill in Costa Rica. Local farmer Ricardo Barrantes and his daughters have worked to create a unique process of de-pulping and drying organic coffee. Unlike other cascara products on the market, the husks are dehydrated instead of sun dried. The result is a light, crispy shell, so crunchy you can eat as a snack.

How has the response been?

We knew we were onto a good thing once we’d tasted the liquor but were unsure of how the public would feel, as Cåscara is relatively unknown in Australia. But the response has been overwhelmingly positive, with customers loving the sweeter notes in the liquor, not dissimilar to cherry. It’s a really approachable flavour that people will have never tried before, surprisingly though it tastes nothing like coffee. A sell-out of 100 bottles in just a day demonstrates the positive response so far.

Do you have a drink recipe you recommend?

Absolutely—we call this the “Cåscara Blood Moon”:

1 part Cåscara Moonshine (30ml) 1 part Campari 100ml of blood orange juice

Shake over ice, strain into an iced tumbler and garnish with a slice of ruby grapefruit. For a better effect, infuse the Campari with coffee beans by adding 50g roasted coffee beans to a bottle of Campari, cover and refrigerate overnight, and strain and return to bottle.

Can I pour it over ice cream?

We firmly believe anything that can be poured over ice cream, should be. However this is especially true for Cåscara Moonshine, with a sweetness that would pair perfectly with a vanilla, white chocolate or coconut ice cream.

How much is a bottle?

Cåscara Moonshine retails for AU$70 or US$52.62

We were thrilled to get to try this bottle. How can our readers do the same? Where does one buy this?

The boys at Melbourne Moonshine are busy creating another limited edition Cascara Moonshine batch, so if you’re interested head to our website and place your name on the waiting list, and we’ll be sure to let you know when the next batch is released.

Thank you! 

Zachary Carlsen is a co-founder and editor at Sprudge Media Network. Read more Zachary Carlsen on Sprudge.

The post Magic In The Moonshine: Cascara Booze Is Here appeared first on Sprudge.

seen 1st on http://sprudge.com

[sweet-berry-sims]

The break was over but the exchange for the term had yet to happen which was just as well since the family was all called over to Absinthe’s house. 

Absinthe and Brandy were happy to see Cherry again especially since she hadn’t physically gone to visit them since she left for school. But the reunion was not why they had been called. 

[sweet-berry-sims]

Cam’s birthday brought with it news that he was leaving the Dorm in the capable hands of Genesis. But that Cam would be staying on the island with Plum since they decided that they didn’t actually want to leave so they could still drop by. 

                                                        ***

“To no one’s surprise, Genesis was in charge of the Dorm after Cam graduated. Though Cam moved out from the Dorm nearby with Plum so they weren’t that far away.”

[sweet-berry-sims]

Cam-Cam’s birthday came sooner rather than later. The dorm surprised him with a cake that they had all pitched in to make though with the arguing from the kitchen, their ‘collaboration’ wasn’t as much of a secret as they would have hoped. Still they appreciated the effort the dorm went through for them.

                                                   ***

“Cam had their birthday before the next term started. We all pitched in to make him a cake but too many cooks is a problem so it wasn’t exactly the surprise we had hoped but it was still fun.”

[sweet-berry-sims]

The term ended sooner rather than later. Everyone headed back to the dorm the day after finals to wait for their results. 

It was clear that everyone had had very different experiences during the school year. Cam and Sandy had gotten very close with each other and Mania being the only members of the dorm on the islands. Breezy and Gen were a lot closer as friends than they were before and Cantaloupe was a lot more confident after doing networking and being able to freely visit his other brother, Neapolitan, and his family. 

                                                              ****

“When the term ended, we went back to the school which felt weird since we had changed so much as people and in our relationships by being gone even for such a short while.”

“How?”

“We had gotten used to being together and when we separated and learned new things, we brought back new habits and quirks. Little things were really jarring at first, like when we noticed that Cherry had started losing her Sulani accent while she was away. It came back quickly but it shocked the others who hadn’t come with us as it was changing a bit.”

“That’s so cool! Can I learn accents by being around people with them?”

“Well, maybe.”