How to Make Your Own Bitters for a Signature Stamp on Every Cocktail

Any bar worth its rimming salt should be stocked with at least a couple of bottles of bitters. Sure, you can make a cocktail without them, but you can also roast a chicken without salt or pepper. Like these everyday seasonings, cocktail bitters add flavor and depth to almost any beverage, and making your own allows you to put a unique stamp on every cocktail you serve.

I urge you to think of bitters as a sort of “cocktail spice rack”, and to think of every cocktail as a choose-your-own-adventure type of situation. Homemade bitters are so easy to make (you just throw stuff in jars) that there’s no reason not to have a bottle to suit each and every one of your whims. Plus, they make great, super thoughtful gifts. (It’s September, everyone, which means it is just about time to start stressing about the holidays.)

Source: How to Make Your Own Bitters for a Signature Stamp on Every Cocktail

No matter how good you think they would be, never try to eat the fruit soaked for bitters. 😉

If you find yourself at a bar unable to afford decent bourbon (or the well sludge is on happy hour) ask for a splash of aromatic bitters with your drink. Turns a really crappy bourbon into a mediocre-to-poor bourbon, and they’ll never upcharge you for it.

Make Creamier Ice Cream with Powdered Skim Milk

If you’ve ever felt like homemade ice cream can’t measure up to the stuff at the shop, freeze it right there. We’ve collected 15 tips and tricks from some of our favorite ice cream cookbooks that’ll have you slathering the inside of your cones with Nutella and adding mix-ins like a master. You’ll be (happily) screaming for ice cream in no time.

Source: 15 Cool Ice Cream Tips We Learned from Cookbooks

For the cost of vanilla bean?  The result better be good…

Gelatin is certainly an interesting additive, but it’s not vegan/vegetarian.  Pectin would be the vegan/vegetarian alternative, but I gone looking to know if someone has figured out the ratio.

I will not make coconut ice cream without having tried some already.  I don’t generally like a lot of coconut.  I leave you with the following:

Make Your Own Nut Milk and Butters

Here’s the direct link to the infographic.  It covers:

  • Almonds
  • Coconuts
  • Pistachios
  • Cashews
  • Pecans

You’ll need a blender or food processor.  Making the “milk” generally requires soaking the nuts in water for 12 hours.

Calling these “milk” is a misnomer, in the same way vein as “nut butter” but it’s done for easy understanding of how and why these would be used.