During the summer of 2021, we did a complete renovation to our kitchen. We had a wonderful experience with both our designer and contractor. I like to think that our designer, Mike Katz of Paradise Custom Kitchens, knew our needs better than we did. Little did we know that we needed a small cabinet to hold our bar bitters and a few other cocktail ingredients but Mike did.
Fast forward to a few days before Christmas last year when we spent a lovely dinner (on a very, very cold night) at the Kimberton Inn in Kimberton, Pennsylvania, with our friends, Lauren and Chris M. Ed’s selection was a Kimberton Manhattan made with ‘Bourbon (Ed’s choice) or Rye, Cocchi di Torino Vermouth (sweet vermouth) and Bogart’s Bitters.’ As you know, we like bitters and had never heard of these bitters.
Bogart’s Bitters (likely originally called Boker’s Bitters) were the first bitters ever mentioned in the first ever cocktail book by famed bartender, Jerry Thomas, in 1862. The Bitter Truth’s founders, Stephan Berg and Alexander Hauck, found a very rare original bottle of Bogart’s Bitters from around 1900 and went about recreating the flavor profile taking into account that age would have altered it. About five years ago they released their version of Bogart’s Bitters with a bottle and label that resembles the original. The end result is “a beautiful mix of dark spice and chocolatey coffee.”
We didn’t have the actual recipe from the Kimberton Inn for this drink but this wasn’t the first time that Ed had made a Manhattan. This version is a bit heavier on the sweet vermouth (a 2:1 ratio of bourbon to sweet vermouth – Ed used Carpano Antica Formula) along with three ‘dashes’ of Bogart’s Bitters. I use the term loosely as the Bogart’s Bitters’ bottle doesn’t have a top that makes it easy to add a ‘dash.’ Using an eyedropper (we have one in our cocktail accessories collection reserved for adding just a bit of water to a brown liquor – such as whiskey – when served neat) or transferring the bitters to a bitters bottle with a dasher top is a good idea for the future.
This cocktail was deliciously smooth and well rounded. I don’t gravitate towards Manhattans, but I would have another one of these. Please remember that bitters add a complexity to a drink, so a little goes a long way.
Want to learn more? Take a few minutes to watch Bogart’s Bitters – The Return of Jerry Thomas’ Favorite Bitters. I found these bitters on Amazon. Given the cost and size of the bottle, you may want to find a friend to share them with. We definitely recommend adding them to your bar. Thank you, Jason Irrgang, at the Kimberton Inn for the inspiration.
| Bogart’s Bitters Manhattan | Print |
- 2 ounces bourbon
- 1 ounce sweet vermouth (see Notes)
- 3 dashes Bogart’s Bitters
- Garnish: maraschino cherry (see Notes)
- Fill a mixing glass with ice and add bourbon, sweet vermouth and bitters. Stir until chilled.
- Strain into a Nick and Nora or coupe glass.
- Garnish with a maraschino cherry.
* We recommend Luxardo cherries.
I want to thank you for the very nice comment 😊 Michael Katz
Mike – You are most welcome! We are grateful for the kitchen you designed for us.