Bitters Review: Sarsaparilla Dry by Bad Dog Bitters

 

Key Flavour: delicious Sarsaparilla

Crafted by: Bad Dog Bar Craft, from Austin, Texas.



About the producers: Bad Dog Bar Craft was started by cocktail enthusiasts Lara Nixon and Jason Stevens created this concoction in Texas (under guidance of Laura's canine support group Penelope, Kyoshiro and Fiona). The logo on their bottle is actually a siloette of Penny, even though Penny really doesn't participate in the creation of the bitters. Currently, this team is producing two small batch (3-5 gallons) bitters: Fire and Damnation and Sarsaparilla Dry. More will be coming out in the future.

How I like to use it: I love taking advantage of thick root beer flavour when I pop this bitters into a glass. A splash of this reminds me of the trying real root beer, not the sugary canned junk, but the kind your grandpa makes when the grandkids are visiting for the summer. While I am not the first to reach for a dry cocktail, the subtle background of vanilla and woodsy herbs levels it out on the palate. Best use sarsaparilla dry to compliment full bodied spirits, or to add some bulk to a light cocktail.

Try it in this classic cocktail: A bourbon manhattan.

Bottle: Stubby brown glass bottle with a shaker spout. 118 ml capacity. Simple Brown and beige label (ingredients: water, alcohol, herbs and spices).

Potency (How many drops  in 100ml soda until you can taste it): Eight drops.

Try it in this classic cocktail: A bourbon manhattan.

Suggested recipe: The Ford Hybrid

Lara Nixon – Bad Dog Bar Craft
1 oz Old Tom Gin
1 oz blanc vermouth, mid-sweet such as Dolin Blanc
3 dashes orange bitters (Regan’s is preferred)
3 dashes Bad Dog Bar Craft Sarsaparilla Dry bitters
Maraschino cherry, to garnish
Combine all ingredients with ice in a pint glass and stir until chilled. Strain into a cocktail glass. Garnish with a Luxardo maraschino cherry. If you can’t get a genuine maraschino cherry, please skip the cherry.

Source: http://www.baddogbarcraft.com/sarsaparilla/